Stewed Green Beans And Poblanos Recipes
GREEN BEAN STEW
This is one of my mother's tasty recipes.
Provided by Ladan Miller
Categories Soups, Stews and Chili Recipes Stews
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a small frying pan over medium heat. Stir in tomato paste, and heat through. Set aside.
- Place green beans and water in a medium saucepan. Arrange onions and green pepper in layers over beans. Sprinkle turmeric, and salt and pepper over vegetables, and pour tomato paste over everything. Cover. Cook over medium heat until vegetables are tender and all water has evaporated.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 10.6 g, Fat 10.5 g, Fiber 3.5 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 360.7 mg, Sugar 4.1 g
STEWED GREEN BEANS AND POBLANOS
Caramelizing the onions adds another layer of flavor in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat to medium and cook, stirring occasionally, until beginning to caramelize, about 13 minutes.
- Add garlic and cook until soft, about 2 minutes. Add green beans, chiles, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer until green beans and chiles are tender and liquid has evaporated, 20 to 25 minutes. Serve immediately.
CHICKEN WITH TOMATILLOS AND POBLANOS
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
STEWED GREEN BEANS
My husband made up this recipe and to my surprise it was very delicious. We have this side dish about once a week. Give it a try I am a very picky eater, compared to most. We tried it with an orange pepper once as we didn't have a green pepper and it just wasn't the same, so I would recommend using the green pepper. Enjoy!!!
Provided by Gruenes
Categories Beans
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Sautee olive oil, onion, & garlic.
- Add green pepper and stewed tomatoes.
- Lastly add the green beans, salt & pepper.
STEWED GREEN BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a slow cooker, combine the green beans, ham hocks, stock and bell peppers. Cook on high, 3 to 4 hours.
- Once the beans are super tender and the ham hocks are falling apart, you are ready to go. Pull the ham hocks out and set aside to cool. Once you can handle them, shred every ounce of meat you can find, and then toss the meat with the beans and peppers. Season and serve!
GREEN BEANS STEWED WITH TOMATOES
Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main
Provided by Pamela
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim ends of beans;cut into 1 1/2 inch lengths.
- In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
- In a large non stick skillet, heat oil and add onion, garlic and basil.
- Cook for 2 minutes or until softened.
- Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
- Simmer for an additional 5-10 minutes until tender, stirring often.
- If necessary add more water to keep mixture moist.
- TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
- To serve: defrost in fridge overnight and then reheat.
- Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 86.6, Fat 3.7, SaturatedFat 0.5, Sodium 156.4, Carbohydrate 13, Fiber 5, Sugar 4, Protein 2.9
CALYPSO BEANS, TOMATO AND POBLANO STEW
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.
More about "stewed green beans and poblanos recipes"
STEWED GREEN BEANS - THE LEMON BOWL®
From thelemonbowl.com
4.8/5 (5)Total Time 55 minsCategory EntreeCalories 114 per serving
HOMINY, BEAN AND GREEN CHILI STEW - ELLEN KANNER
From soulfulvegan.com
Estimated Reading Time 5 mins
- Heat the olive oil in a large soup pot over medium-high heat. Add chopped garlic, onion and celery. Sauté for 10 to 15 minutes, stirring occasionally, until vegetables are translucent and softened. Add drained hominy and beans, poblano and green pepper, cumin and coriander. Stir well to coat.
- When it reaches boiling point, pour in 2 cups of broth and stir. Cook for 8 to 10 minutes, stirring occasionally. Then cover, reduce heat to low and simmer for 1 hour. Hominy and beans will have swelled and soaked up much of the broth by this point and will be deliciously tender. Season with sea salt to taste.
- If the stew is all beans and hominy and not enough broth, slowly stir in some or all of the remaining cup of broth until it’s of a consistency that pleases you. May be kept covered and chilled up to this point.
- To serve, heat stew over medium-high heat. Stir in chopped spinach, watercress or chard and cilantro. It should take only a minute or so in the heated mixture for the greens to wilt them right into the stew. Taste again for salt.
15 CROWD-PLEASING GREEN BEAN RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
Author Shelby HettlerPublished 2020-05-02Estimated Reading Time 7 mins
- Blistered Green Beans with Preserved Lemon and Parsley. These Blistered Green Beans with Preserved Lemon and Parsley by Claire Ragozzino make an amazing side for your holiday meal, or for any meal for that matter!
- Pumpkin Lentil Soup. This homemade Pumpkin Lentil Soup by Michele Elizabeth is easy and super hearty packed with carrots, potatoes and full of fresh flavors!
- Tofu Green Bean Stir Fry. This Tofu Green Bean Stir Fry by Raymund Macaalay is a veganized version of a classic Filipino recipe. It’s one of those easy, go-to recipes that is both healthy and nutritious.
- Green Bean Mushroom Casserole. An awesome dish if prepared correctly! The most important thing when preparing this Green Bean Mushroom Casserole by Mitra Shirmohammadi is not to overcook the beans.
- Grilled Vegetables with Balsamic and Basil. Indulge in this quick, easy and healthy recipe! These Grilled Vegetables with Balsamic and Basil by Daniela Modesto are amazing!
- Green Bean, Potato, and Carrot Stew. If you’re looking for comfort food, this Green Bean, Potato, and Carrot Stew by Alenoosh Matakupan fits the bill!
- Dilly Green Bean Sauté. This Dilly Green Bean Sauté by Molly Patrick is a wonderful side to accompany any main dish! It’s going to be a staple recipe you come back to time and time again – one bite and you’ll want it with every meal.
- Roasted Beetroot, Broccoli and Green Bean Salad. A deliciously bold salad full of crimson beetroot goodness, greens and healthy fats. Taryn Fitz-Gerald‘s Roasted Beetroot, Broccoli and Green Bean Salad is a perfectly balanced meal that is full of nutritional benefits.
- Turkish Stewed Green Beans. This traditional Turkish bean dish is known as “fasulye” in the country’s native tongue. For this simple recipe, simmer some green beans, tomatoes, and a few other ingredients together and then enjoy the spectacular results.
- Broccoli, Green Bean, and Tofu Stir-fry. This Broccoli, Green Bean, and Tofu Stir-fry by The Meatless Monday Family Cookbook, Jenn Sebestyen is so fresh and crisp.
GREEN BEANS WITH STEWED TOMATOES - DIABETIC FOODIE
From diabeticfoodie.com
4.5/5 (2)Total Time 20 minsCategory Side DishCalories 108 per serving
- Once the saucepan is hot, add the oil, onions, bell peppers, and garlic. Cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes.
- Add the tomatoes, green beans, salt (if using), and garlic pepper. Bring everything to a boil, then reduce heat to medium-low and cover.
- Cook, stirring occasionally, until the tomatoes break down and the green beans are cooked to your liking, about 15 to 25 minutes.
STEWED GREEN BEANS AND TOMATOES RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Total Time 7 hrs 20 minsServings 4
- Whisk together first 6 ingredients in a 6-qt. slow cooker. Add green beans, and cook on LOW 7 hours, stirring once after 3 1/2 hours.
GREEK STEWED GREEN BEANS - THE LEMON BOWL®
From thelemonbowl.com
4/5 (1)Total Time 35 minsCategory Side, Side DishCalories 96 per serving
- Heat olive oil in a medium sauce pot over medium-high heat. Add onions and a sprinkle of salt and pepper. Saute until tender, about 6-7 minutes.
- Add in green beans, tomatoes, salt and pepper to the pot and stir to combine. Bring mixture to a boil then reduce to low and simmer until green beans are tender, about 30 minutes. Serve warm with a sprinkle of fresh parsley or dill if you wish.
GREEN CHILI STEW WITH CHICKEN AND WHITE BEANS RECIPE | GOOP
From goop.com
Servings 4Category Recipes
- First, roast the poblanos: Place each pepper directly over the gas flame of your stove (or in the oven under your broiler) until it starts to blacken. Rotate it to char evenly on all sides. Once it looks sufficiently charred, remove from heat, place in a bowl, and cover with a tea towel. Let it sit for 5 minutes.
- While the poblano peppers rest, start the soup. Heat the olive oil in large pot over medium-high heat. Once hot, add the onion and salt and cook for about 5 minutes, until fragrant and translucent. Reduce the heat to medium and add the garlic, jalapeño, cumin, and oregano. Let cook for another 5 to 8 minutes, stirring occasionally, just so everything melds together and the flavors concentrate.
- In the meantime, peel and prep the poblanos. You should be able to easily rub off the charred skin to reveal the tender roasted pepper (don’t rinse them with water—that would wash away the smoky flavor). Then remove the seeds and ribs and dice them.
- Add the diced poblanos and the green chilies to the onion mixture in the pot, along with the beans, chicken, and stock. Reduce the heat to medium-low and let cook for about 45 minutes.
STEWED WHITE BEANS WITH GREEN CHILE AND HERBS RECIPE ...
From foodandwine.com
5/5 (1)Total Time 1 hr 20 minsServings 6
- In a large saucepan, cover the beans with 2 inches of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the beans are tender, 30 to 40 minutes. Drain, reserving 1 cup of the cooking water.
- Wipe out the saucepan and heat the 2 tablespoons of olive oil. Add the onion, celery, garlic, bay leaves and chile. Cook over moderate heat, stirring occasionally, until softened, 8 to 10 minutes. Discard the bay leaves and season with salt and pepper. Return the beans and the reserved cooking water to the saucepan. Stir in the vermouth and cook for 15 minutes, stirring occasionally, to meld the flavors. Season with salt and pepper. Spoon the beans into bowls and top with the chopped herbs. Drizzle with olive oil and serve warm.
STEWED GREEN BEANS RECIPE | MYRECIPES
From myrecipes.com
Servings 12
STEWED GREEN BEANS AND POBLANOS - PLAIN.RECIPES
From plain.recipes
STEWED GREEN BEANS AND POBLANOS RECIPE | MARTHA STEWART ...
From pinterest.ca
STEWED BEANS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CALYPSO BEANS, TOMATO AND POBLANO STEW RECIPE
From crecipe.com
STEWED GREEN BEANS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STEWED GREEN BEANS AND POBLANOS RECIPES
From tfrecipes.com
REDEMPTION AND STEWED GREEN BEANS WITH POBLANO CHILES ...
From thedabble.com
STEWED GREEN BEANS RECIPES
From tfrecipes.com
STEWED GREEN BEANS RECIPE
From crecipe.com
STEWED GREEN BEANS AND POBLANOS - MEALPLANNERPRO.COM
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love