Haricots Rouges Casserole Casserole Of Red Beans Food
GREEN BEAN CASSEROLE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 16 to 20 servings
Number Of Ingredients 7
Steps:
- Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool.
- Preheat oven to 325 degrees F.
- In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well.
- Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes.
HARICOTS ROUGES CASSEROLE - CASSEROLE OF RED BEANS
A hearty bean dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beans
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a casserole dish and preheat oven to 350°F.
- Cook bacon crisp, remove from pan.
- Add beans to bacon fat, and tomatoes to which baking powder has been added.
- Stir all together; season to taste with salt and pepper and place in prepared casserole dish.
- Cover tightly and bake for one hour.
- Remove cover, sprinkle with cheese, arrange bacon strips over all and cook for ten minutes more.
Nutrition Facts : Calories 305.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 28.4, Sodium 424.1, Carbohydrate 25.2, Fiber 6.8, Sugar 2.6, Protein 14.5
HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Provided by Melissa Roberts
Categories Herb Side Thanksgiving Vegetarian Quick & Easy Green Bean Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
- Do Ahead
- Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
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