Sweet And Buttery Butter Beans Recipes
BUTTERY GARLIC GREEN BEANS
Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.
Provided by LookWhatsCooking
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
- Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g
SWEET AND BUTTERY CORNBREAD
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Cream butter and and sugar with mixer.
- In a separate bowl whisk eggs and milk.
- In another bowl blend flour, cornmeal, baking powder and salt. Alternately add egg/milk mixture and flour mixture to creamed butter, mixing after each addition.
- Spread batter into greased 13"x 9" pan and bake at 400 degrees until toothpick inserted in center comes out clean, about 22 to 27 minutes.
- Serve warm.
SWEET AND BUTTERY BUTTER BEANS
An easy and quick way to liven up a can of butter beans. Also a good way to get kids to eat their beans. Goes great aside a meal of meat and mashed potatoes.
Provided by TheDancingCook
Categories Beans
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Drain out just a small bit of liquid from the can.
- In a small saucepan, combine beans with remaining liquid, brown sugar and butter; mix well.
- Cook over medium heat until heated through and until sugar and butter is dissolved.
Nutrition Facts : Calories 237.7, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 419.2, Carbohydrate 36.8, Fiber 5.1, Sugar 17.6, Protein 5.8
SWEET PICKLED GREEN BEANS
We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.
Provided by EatingWell Test Kitchen
Categories Healthy Potluck Side Dish Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the green beans, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Repeat with the remaining beans.
- Drain the cooled beans and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 to 3 chile peppers to each jar.
- Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the beans completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 12 calories, Carbohydrate 2 g, Fiber 1 g, Sodium 37 mg, Sugar 1 g
SWEET AND BUTTERY TURNIPS
This recipe has turned into a regular at our house, and is requested by family members as a traditional addition to our holiday meals. You can't go wrong with this one!
Provided by BUNKYDARL
Categories Side Dish Vegetables
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place turnips into saucepan and fill with enough water to cover them. Bring to a boil, and cook until tender, about 20 minutes. Drain. Add butter to the hot turnips and mash with a potato masher or whisk. Once the butter has melted in, stir in the sour cream, half-and-half, brown sugar, nutmeg, salt and pepper. Mash to your desired consistency. I always undermash for a chunkier outcome. Cover and keep in a warm oven until ready to serve.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.3 g, Cholesterol 65 mg, Fat 25.9 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 16.2 g, Sodium 249.2 mg, Sugar 41.5 g
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- Rinse the red beans. In a medium sized pot, add the beans and 2 cups of water. Bring it to a boil on medium high and continue to simmer for about 5 minutes. *This helps to discard of the very starchy liquid.
- Sift together the flour, baking powder, sugar and salt. Dump into the food processor. Add in the chopped butter. Pulse for about 5 seconds or until the butter is pea-sized. **I find it easier to chop into equal sized pieces and then pulse in the food processor. For American scones, you can just cut them into smaller sizes without a food processor but for English scones (these ones!) you really want to use a mixer or food processor if possible to get them into the the smallest crumbs. You don't want to see the individual butter pieces like in pie crust. Make sure the butter stays cold!
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- In a medium pot, over medium heat, add olive oil and butter. Add in the chopped onions, and cook the onions until softened for about 5 minutes.
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4.9/5 (8)Total Time 13 minsCategory Side DishCalories 122 per serving
- Combine beans and water together with a good pinch of salt (about 3/4 teaspoon). Bring to a boil and cook for 3 minutes.
- Heat oil and butter together in the same pan. When butter has melted, sauté the green beans, moving them around in the pan to coat in the oil/butter mixture (about 1 minute). Add the garlic, another pinch of salt, and pepper and sauté until garlic is fragrant (30 seconds).
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- Remove the lid. If all water has evaporated, add butter and garlic right away. If there is still liquid in the pan, simmer uncovered for 1 minute to evaporate it off.
- Make a space in the middle of the green beans. Add the butter and garlic and allow garlic to cook in the butter for at least 1 minute, or until starting to turn golden.
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