Saturday, August 7, 2010

Lots of Beans!

For our second deliver to the food shelf and Lewis House this week, 3 groups of volunteers (including the kids from the Child Development Center) picked beans and each reported back that there were still lots ready to harvest.

So many beans delivered that Susan included the following recipes with the delivery.

Green beans cooked in the skillet with bell peppers and onion, along with garlic and seasonings.
Cook Time: 10 minutes
16 ounces green beans, cooked
1 red bell pepper, sliced in strips
1 yellow or orange bell pepper, sliced in strips
1 small onion, halved and sliced
2 cloves garlic, minced
2 tablespoons butter
salt and pepper
Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste. Serves 6 to 8.

Tasty Spanish style seasoned green bean recipe.
Cook Time: 15 minutes
1 can (14.5 ounces) diced tomatoes
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1 small bay leaf
1 tablespoon butter
1 tablespoon flour
4 cups cooked green beans
In a saucepan over medium-low heat, combine tomatoes, onion, green pepper, salt, Worcestershire sauce, sugar, chili powder, pepper, and bay leaf. Bring to a boil; reduce heat to a simmer; simmer for 15 minutes. Remove bay leaf.
In a small saucepan over medium-low heat, melt butter; stir in flour until smooth and bubbly. Gradually stir in tomato mixture. Add cooked green beans. Heat through.
Green bean recipe serves 4 to 6.

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