FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 28m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
- Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
- Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.
GINA'S GREEN BEAN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes. Remove from water and shock in an ice bath. Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss.
Nutrition Facts : Calories 232 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 1.5 grams, Protein 8 grams, Sugar 6 grams
BARBEQUE BAKED BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 275 degrees F.
- In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
GREEN BEANS AND BACON
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
- Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.
CRUNCHY CHOPPED GREEN BEAN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.
GINA'S FIESTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the apple cider vinegar, honey, lime juice, buttermilk, cilantro, garlic and salt and pepper, to taste, together in a small bowl.
- Add the romaine, green onions, black beans, tomatoes, corn, radishes, and bell peppers to a large salad bowl. Add the dressing, toss and serve immediately.
GREEN BEAN SALAD (NEELY'S BBQ)
Make and share this Green Bean Salad (Neely's BBQ) recipe from Food.com.
Provided by TishT
Categories Ham
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes.
- Remove from water and shock in an ice bath.
- Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss.
Nutrition Facts : Calories 262.5, Fat 17.4, SaturatedFat 3, Cholesterol 23.9, Sodium 560.2, Carbohydrate 19.7, Fiber 8.4, Sugar 2.7, Protein 12.1
FRIED GREEN BEANS - THE NEELYS
This recipe is from DOWN HOME WITH THE NEELYS. I had to try this recipe. I served it to some co-workers who thought I was crazy for frying string beans. It very good and crunchy.
Provided by mightyro_cooking4u
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oil to 375 degrees F.
- Whisk the beer,flour, salt and pepper until smooth.
- Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.
- NOTE: I like to dip with homemade wasabi mayo.
FIVE BEAN PICNIC SALAD
Provided by Pat Neely
Categories Salad Side Fourth of July Picnic Quick & Easy Graduation Lunch Green Bean Chickpea Spring Summer Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
- Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
DOWN HOME WITH THE NEELYS GREENS AND BEANS
I saw this show this morning and thought it looked interesting. Recipe courtesy The Neelys Show Episode: Loungin' and Lunchin'
Provided by Luvs 2 Cook
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254.6, Fat 8, SaturatedFat 1.2, Cholesterol 1.4, Sodium 86.4, Carbohydrate 35, Fiber 7.8, Sugar 2.3, Protein 12.9
NEELY'S BARBECUE BAKED BEANS
Make and share this Neely's Barbecue Baked Beans recipe from Food.com.
Provided by cookiedog
Categories Beans
Time 55m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 275°F.
- In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
- BBQ Seasoning: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Neelys BBQ Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Yield: 3 1/2 cups.
Nutrition Facts : Calories 567.3, Fat 5.7, SaturatedFat 0.9, Sodium 1381.8, Carbohydrate 130.8, Fiber 16.9, Sugar 90.3, Protein 14.4
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