Beans And Greens Of Provence Recipes

VIRGINIA'S GREEN BEANS PROVENCAL

Steps:

• Prepare an ice-water bath by filling a large bowl with ice and water
• Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.
• In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.

GREENS AND BEANS

Steps:

• Heat olive oil over medium heat in a large Dutch oven.
• Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
• Cover and let cook for 10 minutes.

BEANS AND GREENS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.

GREENS AND BEANS

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

GREENS AND BEANS OF PROVENCE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions and cook until just soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 30-45 minutes. Add greens and cook until just tneder, another 5-10 minutes.
• Serve over rice with Parmesan cheese if desired.

GREEN BEANS PROVENCALE

Steps:

• Place the green beans and water in a large skillet.
• Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
• Drain well and set aside.
• Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
• Add onion, garlic and shallots; saute 1 minute.
• Add green beans; saute 3 minutes.
• Add tomatoes and basil; saute 2 minutes.
• Serve.

PUERTO RICAN RICE AND BEANS

Steps:

• Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
• Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

GREEN BEANS PROVENCALE

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

ITALIAN BEANS AND GREENS

Steps:

• Simmer kale in a large pot of salted water until al dente, drain.
• (Can refrigerate kale after cooked for dish preparation at another time.).
• Pre-heat a large pot or frying pan. Add olive oil to taste.
• Saute chopped shallot until translucent.
• Remove skin from the Italian sausage, Break up into bite sized chunks.
• Add sausage to the shallots and brown / cook sausage completely.
• Add drained beans to the sausage.
• Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
• If the beans start to stick, add a little water.
• Add cooked kale.
• Add a little water to make a small amount of thick sauce.
• Cover with a lid and simmer for 5 minutes or until ready to serve.
• Also very good made a head and reheated.
• It will keep for a week.

BEANS AND GREENS OF PROVENCE

Steps:

• Heat oil in large Dutch oven over medium heat.
• Add onions and cook until soft.
• Add garlic and cook stirring constantly, until garlic just begins to brown.
• Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.
• Bring to a boil and reduce heat to low and simmer 30-45 minutes.
• Add greens and cook until tender, another 15-20 minutes.
• Serve over brown rice and sprinkle with Parmesan cheese.
• I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for.