Creole Butter Beans Food

CREOLE GREEN BEANS

Creole Green Beans image

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

Ingredients

1 package (16 ounces) frozen cut green beans
5 bacon strips, diced
1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 can (14-1/2 ounces) diced tomatoes, undrained

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 BUTTER BEANS

Creole Butter Beans image

"This is a fantastic way to prepare butter beans, which are full of nutrition and low in fat," advises Grace Malone of Lafayette, Colorado. "It's great as a side but filling enough to be the main course."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
2 cans (15 ounces each) butter beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons brown sugar
4-1/2 teaspoons chili sauce
1/4 teaspoon prepared mustard
1/8 teaspoon hot pepper sauce

Steps:

In a large saucepan, saute the onion, celery, green pepper and garlic in oil until onion is tender. Combine the flour, salt and pepper; sprinkle over onion mixture and stir until well blended. Cook 1 minute longer. , Gradually whisk in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

CREOLE PINTO BEANS

Creole Pinto Beans image

Provided by Damaris Phillips

Categories side-dish

Time 13h50m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons coconut oil
4 leeks, white parts only, sliced thin and washed to remove dirt
2 medium carrots, chopped
2 stalks celery, chopped
8 ounces shiitake mushrooms, chopped
4 cloves garlic, diced
4 sprigs fresh thyme, chopped, or 2 teaspoons dried thyme
2 bay leaves
1 tablespoon Creole seasoning blend (should be spicy)
5 cups mushroom broth
One 12-ounce bottle dark beer
One 14-ounce can diced tomatoes with juices
2 cups dried pinto beans, soaked overnight and drained
2 to 4 tablespoons red miso paste (depending on saltiness)
Coarsely ground black pepper
Sour cream, for garnish
Sliced green onions, for garnish

Steps:

Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

CREOLE LIMA BEANS

Creole Lima Beans image

A wonderful way to serve lima beans, either as a main or side dish. Great served over mashed potatoes, rice or just by itself (how I like it). Also great with cornbread. Recipe calls for one pound of kielbasa but if you like it meaty, add 2 pounds.

Provided by Chef Petunia

Categories One Dish Meal

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried large lima beans
1/4 cup butter
1 large onion, finely chopped
1 tablespoon fresh garlic, minced
1 fresh tomato
1 tablespoon sugar
1 (10 ounce) can Rotel Tomatoes
1 lb smoked sausage or 1 lb kielbasa, sliced
salt and pepper

Steps:

Soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic. Saute for 10 minutes. Add fresh tomato and sugar. Saute for 5 minutes. Add Rotels, beans, sausage and enough water to cover beans by one inch. Cook 2 hours or until tender. Add salt and pepper. Serve over rice.

Nutrition Facts : Calories 881.3, Fat 44.6, SaturatedFat 18.1, Cholesterol 99.9, Sodium 1350.2, Carbohydrate 83.3, Fiber 22.6, Sugar 16.3, Protein 39.4

CREOLE BUTTER BEANS

Creole Butter Beans image

This is a fantastic way to prepare butter beans, which are full of nutrition and low in fat, advises Grace Malone of Lafayette, Colorado. It's great as a side but filling enough to be the main course.

Provided by Allrecipes Member

Time 30m

Yield 8

Number Of Ingredients 15

Ingredients

½ cup chopped onion
¼ cup chopped celery
¼ cup chopped green pepper
2 garlic clove (blank)s garlic cloves, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon pepper
1 cup water
2 (15 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons brown sugar
4 ½ teaspoons chili sauce
¼ teaspoon prepared mustard
⅛ teaspoon hot pepper sauce

Steps:

In a large saucepan, saute the onion, celery, green pepper and garlic in oil until onion is tender. Combine the flour, salt and pepper; sprinkle over onion mixture and stir until well blended. Cook 1 minute longer.
Gradually whisk in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 21.4 g, Cholesterol 0 mg, Fat 1.7 g, Fiber 4.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 625.9 mg, Sugar 6.3 g

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