Green Bean and Pasta Salad

Green Bean and Pasta Salad

PREP TIME: 20 MINUTES
SERVINGS: 2

 Recipe courtesy of  Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 4 ounces penne (1 1/4 cups)
  • 4 ounces fresh green beans, halved crosswise (about 1 cup)
  • 1 cup canned red or kidney beans, rinsed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons grated Parmesan (2 ounces)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper to taste

DIRECTIONS

  • Cook the pasta according to the package directions, adding the fresh green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
  • Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  • Divide the salad between 2 containers and refrigerate for up to 1 day.
  • Enjoy!

Green Bean and Red Bell Pepper Toss

Green Bean and Red Bell Pepper Toss

TOTAL PREP AND COOK TIME: 20 MINUTES
SERVINGS: 6-8

 Recipe courtesy of  My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 2 tablespoons butter
  • 2 cups of fresh green beans
  • 1 red bell pepper, cut into thin strips
  • 3 shallots, slicked
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper

DIRECTIONS

  • Melt butter in a large Dutch oven over medium-high heat. Add green beans, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.
  • Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.
  • Serve warm and enjoy!

Lady Peas With Salt Pork and Rice

Lady Peas With Salt Pork and Rice

PREP TIME: 25 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 4

 Recipe courtesy of  Epicurious

Recipe courtesy of Epicurious

INGREDIENTS

  • 1/4 pounds salt pork, rinsed and patted dry
  • 1 medium fresh onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 cups shelled fresh lady peas (about 4 lbs)
  • 3 cups water
  • 1/4 cup thinly sliced scallion greens
  • Accompaniment: rice

DIRECTIONS

  • Cut off and discard any skin from salt pork, then cut salt pork into 1/3-inch pieces. Cook in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until most of fat is rendered and porkk is golden and crisp, 6 to 8 minutes. Transfer pork with a slotted spoon to paper towels to drain.
  • Pour off all but about 1 tablespoon fat from saucepan, then cook onion in fat oer moderate heat, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute.
  • Stir in peas and water and simmer, uncovered, until tender, 30 to 35 minutes. Stir in scallions and salt and pepper to taste.
  • Serve peas over rice and sprinkle with salt pork.
  • Enjoy!

Southern-Style Crowder Peas

Southern-Style Crowder Peas

TOTAL TIME: 1 HOUR
SERVINGS: 8

 Recipe courtesy of  All Recipes

Recipe courtesy of All Recipes

INGREDIENTS

  • 4 slices bacon
  • 1 small fresh onion, chopped
  • 1 small fresh green bell pepper, chopped
  • 16 ounces of fresh crowder peas
  • 2 cups water
  • 1 tablespoon garlic powder
  • 1 pinch dried thyme
  • 1 crushed bay leaf
  • 1/2 teaspoon seasoned salt to taste
  • 2 sliced cooked ham, cubed
  • 1 tablespoon chopped fresh parsley

DIRECTIONS

  • Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender.
  • Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.
  • Enjoy!