Butter Beans In Sour Cheese Sauce Food

GREEN BEANS WITH CHEESE SAUCE

Steps:

• Bring 1/4 cup water just to a boil in a large saute pan over medium heat. Add the green beans and salt, cover and cook for 2 minutes. Uncover, raise the heat to high and cook until the water has evaporated, about 1 minute. Stir in 1 tablespoon of the butter and continue cooking until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat.
• Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk, garlic powder, dry mustard, black pepper and cayenne and cook, whisking continuously, until thickened, about 2 minutes. Stir in the cheddar cheese and cream cheese and heat until melted. Pour the cheese sauce over the green beans, or serve on the side.

ITALIAN BUTTER BEANS

Steps:

• Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

BUTTER BEANS IN SOUR CHEESE SAUCE

Steps:

• Heat the beans in a small pan, drain.
• Add the yoghurt to the pan, heat very gently then add the cheese.
• Continue until cheese has melted.

GREEN BEANS IN SOUR CREAM SAUCE

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients until blended. Add vegetables; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with cheese.
• Bake 30 min. or until beans are tender.

GREEN BEANS WITH SOUR CREAM AND SWISS CHEESE

Steps:

• Cook beans according to package directions; drain.
• Heat 1 tablespoon butter in large skillet; add breadcrumbs, stirring until toasted. Remove from skillet and set aside.
• Melt 2 remaining tablespoons butter in skillet; stir in flour, salt and pepper. Heat until mixture bubbles; gradually add mustard and sour cream and blend well. Heat thoroughly but do not boil. Add beans, cheese, and onion; toss gently until well mixed.
• Spoon into a greased 1 1/2 quart casserole. Top with reserved bread crumbs. Bake at 350F for 10 minutes.

NANCY'S BUTTER BEANS

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
• Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes. Season with salt and pepper.

CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a stock pot.
• Add diced vegetables and saute until tender.
• Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
• Add spices to taste, and cook for another minute or so.
• Whisk in the chicken broth and bring to a boil.
• When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
• Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
• Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
• While the sauce is cooking, use a food processor and chop the chicken finely.
• Mix chicken, beans, and 1 cup of cheese in a bowl.
• Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
• Pour the sauce over top, sprinkle with the remaining cheese.
• Bake for 45 minutes, or until bubbly and a little browned on the top.