Type what you have

Ingredients

• ✓ green bean
• garlic
• dill weed
• salt
• white vinegar
• water

Instructions

1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beans are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place green beans into a steamer basket over 1 inch of boiling water. Cover and cook until tender but still firm, about 3 minutes. Plunge beans into ice water, then drain well.
3. 3 Pack beans into hot, sterilized jars. Add a garlic clove and 1 teaspoon salt to each jar, then slide in two sprigs of dill against the glass.
4. 4 Bring vinegar and water to a boil in a large saucepan over high heat. Pour over beans, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimber

Ingredients

• ✓ green bean
• water
• rolled oat
• canola oil
• chicken thigh
• liquid aminos

Instructions

1. 1 Pour water and oats into a rice cooker. Seal and select setting according to the manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit switches to the Warm setting. Set aside.
2. 2 Heat oil over high heat in a large frying pan or wok. Add chicken, cover, and cook for 4 minutes, stirring every minute. Add green beans, cover, and cook for 4 minutes, stirring every minute. Stir in aminos and break up mixture using a spatula. Cover, reduce the heat to low, and simmer for 10 minutes.
3. 3 Stir in cooked oatmeal and break up again using a spatula. Remove from the heat and let cool completely, 20 to 30 minutes. Package in desired portions for freezing.

By Jay

Ingredients

• ✓ green bean
• apple cider vinegar
• water
• pickling salt
• garlic
• dill seed
• red pepper
• cayenne pepper

Instructions

1. 1 Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.
2. 2 Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
3. 3 Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.
4. 4 Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.

By Marisa McClellan

Ingredients

• ✓ green bean
• sweet potato
• beef chuck roast
• ground bison
• carrot
• pea
• spinach
• oat
• pumpkin puree
• olive oil

Instructions

1. 1 Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
2. 2 Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
3. 3 Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

By Deb Kacher

Ingredients

• ✓ green bean
• water
• pickling salt
• white vinegar
• dill weed
• pickling spice
• mustard seed
• red chile pepper
• garlic
• alum

Instructions

1. 1 Gather all ingredients.
2. 2 Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
3. 3 Combine water, pickling salt, and vinegar in a large pot; bring to a boil. Reduce heat to low, and keep at a simmer while you pack the jars.
4. 4 Place the following in each jar: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
5. 5 Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark place for at least 1 week before eating.

By RIIHI

Ingredients

• ✓ green bean
• bacon
• onion
• white sugar
• white vinegar

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

By ODIEZMA

Ingredients

• ✓ green bean
• bacon
• pear
• water
• salt
• pepper

Instructions

1. 1 Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
2. 2 Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
3. 3 Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

By Marilyn Perzik

Ingredients

• ✓ green bean
• potato
• bacon
• onion
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
2. 2 Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
3. 3 In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.

By SunFlower

Ingredients

• ✓ green bean
• cauliflower
• onion
• carrot
• cucumber
• salt
• all-purpose flour
• curry powder
• turmeric
• mustard
• ground ginger
• malt vinegar
• white sugar

Instructions

1. 1 Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
2. 2 The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
3. 3 Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
5. 5 Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
8. 8 Leave for 1 month, to allow picalilli to mature, before eating.

By Tomsmum

Ingredients

• ✓ green bean
• garlic
• parsley
• salt
• bacon
• all-purpose flour
• onion
• sour cream
• vinegar

Instructions

1. 1 In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
2. 2 Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
3. 3 Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

By Jamie Elliott

Ingredients

• ✓ green bean
• olive oil
• red pepper
• red onion
• balsamic vinegar
• lemon juice
• parsley
• brown sugar
• salt
• black pepper
• lettuce

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
2. 2 Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
3. 3 Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.

By chefcs

Ingredients

• ✓ green bean
• pork shoulder
• salt
• pepper
• potato
• cabbage
• onion
• carrot

Instructions

1. 1 Place smoked ham or pork shoulder into a large pot and add enough water to cover. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
2. 2 Add potatoes, cabbage, onions, and carrots to the pot and continue to simmer. Tie green beans into a bundle with kitchen string. Add to the pot, re-cover, and cook until carrots and potatoes are tender, about 25 minutes.
3. 3 Transfer pork to a serving dish and arrange vegetables all around. Let pork rest for 10 minutes before slicing and serving.

By KMOMMYZ

Ingredients

• ✓ green bean
• potato
• white vinegar
• garlic
• sour cream
• salt
• pepper
• all-purpose flour
• water
• onion

Instructions

1. 1 Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove.
2. 2 Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste.
3. 3 Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.

By MARBALET

Ingredients

• ✓ green bean
• chourico
• onion
• garlic
• tomato sauce
• water
• potato
• red pepper flake
• paprika

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

By John J Pacheco

Ingredients

• ✓ green bean
• olive oil
• garlic
• tomato
• chive
• pine nut
• lemon juice
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
2. 2 Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

By jed

Ingredients

• ✓ green bean
• potato
• tuna
• onion
• nicoise olive
• parsley
• salad green
• lemon vinaigrette
• egg
• roma tomato
• anchovy
• caper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.
4. 4 Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.
5. 5 Enjoy!

By Bob Cody

Ingredients

• ✓ green bean
• water
• potato
• green onion
• carrot
• butter
• salt
• black pepper
• green pea
• half-and-half
• all-purpose flour

Instructions

1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Ingredients

• ✓ green bean
• cooking spray
• vegetable oil
• onion
• ground beef
• basil
• tomato
• garlic
• potato
• water
• egg
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
4. 4 Add ground beef and basil. Cook and stir until beef is crumbly and browned, about 5 minutes.
5. 5 Mix in green beans, tomatoes, and garlic; cook until beans are slightly softened, about 5 minutes more.
6. 6 Transfer to the prepared casserole dish.
7. 7 Mix together mashed potatoes, water, and beaten egg in a medium bowl until smooth. Spread evenly over beef mixture.
8. 8 Bake in the preheated oven until potatoes start to brown on top, 15 to 20 minutes.
9. 9 Sprinkle with cheese and continue baking until cheese is melted, about 5 more minutes.
10. 10 Serve and enjoy!

By GINGER P

Ingredients

• ✓ green bean
• red potato
• garlic
• ground beef
• flour
• carrot
• corn
• pea
• beef broth
• ketchup
• sour cream
• milk
• sharp cheddar cheese

Instructions

1. 1 Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
2. 2 Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
3. 3 Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
4. 4 BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

By Kraft

Ingredients

• ✓ green bean
• vegetable oil
• onion
• potato
• vegetable broth
• chicken broth
• beef broth
• whole wheat flour
• sour cream
• sauerkraut
• dill
• salt
• pepper

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. 2 Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

By Idealnut

Ingredients

• ✓ green bean
• chicken stock
• garlic
• saffron
• pancetta bacon
• olive oil
• carrot
• artichoke heart
• onion
• salt
• black pepper
• tomato
• spaghetti

Instructions

1. 1 Combine the chicken stock, garlic, and saffron in a saucepan. Warm until hot, but not too hot to put your finger in. Cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe.
2. 2 Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes. Once done, remove the pancetta and set aside.
3. 3 Discard the grease and pour in 1 tablespoon of olive oil. Cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion. Season with salt and pepper, and cook until the onion has softened, about 10 minutes. Add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes.
4. 4 Spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces. Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top. Add additional saffron broth as needed to cover the vegetables. Bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes.

By Rainierp

Ingredients

• ✓ green bean
• ground sirloin
• onion
• cauliflower
• cheddar cheese
• cream of mushroom soup
• potato
• cream cheese
• butter
• milk
• garlic powder
• chive
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
2. 2 Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
3. 3 Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
4. 4 Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
5. 5 To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
6. 6 Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

By Kathleen Enick

Ingredients

• ✓ green bean
• potato
• onion
• garlic
• tomato paste
• beef stew seasoning mix
• worcestershire sauce
• beef broth
• all-purpose flour
• seasoned salt
• beef stew meat
• olive oil
• irish stout beer
• water

Instructions

1. 1 Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
2. 2 Heat oil in a medium skillet over medium-high heat.
3. 3 Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
4. 4 Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
5. 5 Cook on High until meat is tender and potatoes are soft, about 6 hours.

By jdave1084

Ingredients

• ✓ green bean
• kohlrabi
• cabbage
• carrot
• red bell pepper
• green bell pepper
• parsley
• chicken broth
• white sugar
• paprika
• salt
• black pepper
• sour cream
• horseradish

Instructions

1. 1 Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.

By Coffey, M

Ingredients

• ✓ green bean
• olive oil
• chicken
• rabbit
• garlic
• tomato
• butter bean
• green pea
• paprika
• water
• salt
• saffron
• thyme
• rosemary
• short-grain white rice

Instructions

1. 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
2. 2 Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
3. 3 Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

By Jason Nelson

Ingredients

• ✓ green bean
• chicken breast
• bacon
• provolone cheese
• water
• potato
• heavy cream
• mozzarella cheese
• bacon
• irish cream liqueur
• heavy cream
• peanut
• butter
• mushroom
• irish cream liqueur
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice a pocket in thick side of each chicken breast.
3. 3 Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
4. 4 Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
5. 5 Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
6. 6 Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
7. 7 Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
8. 8 Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
9. 9 Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
10. 10 Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
11. 11 Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
12. 12 Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
13. 13 Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
14. 14 Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.

By Dace

Ingredients

• ✓ green bean
• parsley
• lemon
• baby squid
• pea
• rosemary
• saffron
• seafood stock
• white wine
• clam
• mussel
• shrimp
• white rice
• butter bean
• romano bean
• paprika
• salt
• tomato
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
2. 2 Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
3. 3 Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

By Allrecipes

Ingredients

• ✓ green bean
• sweet potato
• potato
• parsley
• water
• white wine
• tomato
• paprika
• carrot
• green bell pepper
• onion
• salt
• black pepper
• bay leaf
• garlic
• flour
• beef stew meat
• olive oil

Instructions

1. 1 Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
2. 2 Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

By dolcevita

Ingredients

• ✓ green bean
• processed cheese
• dill

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 9x13-inch casserole dish, combine green beans, processed cheese, and dill.
3. 3 Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

By ZELDA621

Ingredients

• ✓ green bean
• cream of mushroom soup
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans and soup in a small casserole dish.
3. 3 Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

By pearl