CREOLE GREEN BEANS
Steps:
- In a large pan,over MEDIUM heat, melt the butter. Stir in the green beans, onions, green bell peppers, garlic, and bacon. Cook until the onions and green bell pepper are softened, about 3-4 minutes.
- Stir in the Creole Seasoning, cayenne pepper, and black pepper; reduce heat to LOW and simmer for 20 minutes, stirring occasionally.
- Season with salt to your liking; serve and enjoy!
CREOLE GREEN BEANS RECIPE
Creole Green Beans are savory and spicy and delicious with bacon, onions, tomatoes, chilies, and cajun seasoning. It is perfect for Mardi Gras
Provided by Michele @ Flavor Mosaic
Categories Sides Vegetables
Time 25m
Number Of Ingredients 9
Steps:
- Cook beans according to package directions. Meanwhile, in a skillet, over medium heat, cook bacon until it is crisp. Remove bacon. Stir in chopped onion and cook for about 5 minutes or until clear. Stir in minced garlic for about 1 minute.
- Stir in the Worcestershire sauce, salt and pepper until blended. Stir in diced tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes. Drain green beans and add to skillet. Stir in bacon until evenly distributed.
Nutrition Facts : Calories 106 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 344 mg, Sugar 1 g, ServingSize 1 serving
CREOLE GREEN BEANS
Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together. -Sue Kuhn, Dublin, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.
Nutrition Facts : Calories 110 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.
CREOLE VEGETARIAN STYLE GREEN BEANS
From a kosher cookbook so there is no ham or bacon in the ingredients. The cookbook is called The Kosher Kitchen Kabaret (not a typo) from Oceanside, NY.
Provided by Oolala
Categories Peppers
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Remove ends from beans; wash and cut into 1 inch pieces. Steam for 15 minutes or until tender. Drain and reserve.
- Heat oil in a skillet; add onion and green pepper. Cook until tender. Blend in flour, sugar, worcestershire sauce, salt, and pepper.
- Add tomato pieces and cook, stirring constantly, until thickened. Add beans until heated and serve.
Nutrition Facts : Calories 119, Fat 5.4, SaturatedFat 0.8, Sodium 177.6, Carbohydrate 17.3, Fiber 4.9, Sugar 7.3, Protein 2.9
FRY BODI (CARIBBEAN GREEN BEANS)
Shivi Ramoutar shares this simple, speedy side dish of green beans, onions and ripe tomatoes, which is found across the Caribbean
Provided by Shivi Ramoutar
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat the oil in a small pan on a medium heat. Add the tomato and onion with a pinch of salt and soften, stirring often, for about 5 mins. Add the garlic and give it a stir, cooking for a further 30 secs. Add the beans, cover and cook, stirring occasionally, until the beans are tender, about 10 mins. Season to taste.
Nutrition Facts : Calories 88 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
LOUISIANA GREEN BEANS (CREOLE RECIPE FOR ZWT-9)
Found at a cooking-by-country (or region) website, just reading this recipe took me back decades to a time growing up when we would pick beans from the garden & cook them until soft w/a combo of onion w/ham or bacon. I never cared when the main-course was as long as I could have a HUGE plate of those green beans. If it was my choice to make, I would definitely dbl this recipe! Enjoy!
Provided by twissis
Categories Pork
Time 45m
Yield 4 4 ounce servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & sauté until onion is soft & golden brown.
- Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
- HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
CREOLE-STYLE VEGETARIAN JAMBALAYA
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
Provided by Miss Annie
Categories Stew
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
- Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
- Add the tomatoes.
- Season with salt, Creole seasoning, and additional cayenne, if desired.
- Add the bay leaves.
- Add the rice and stir for 2 to 3 minutes.
- Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
- Deglaze with some of the vegetable stock, stir and combine thoroughly.
- Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
- Add the vegetable stock/tomato mixture to vegetables, stir and cover.
- Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
- Do not stir the jambalaya while it's cooking.
- Remove from heat and let stand for 2-3 minutes.
- Add the green onions and mix thoroughly.
- Garnish with some fresh long chives, and serve with a salad and good beer.
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