beans

Haricot Vert

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Haricot Vert! From the French countryside to your spacious farm table, this international string bean (haricot vert) is an all-time favorite side dish that is worth the effort. The first savory bite will have you craving for a second one. Watch this specialty disappear. 

HARICOT VERT

Ingredients:

1 pound green beans, fresh

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced

1 cup yellow onion, chopped

1 cup low-sodium chicken broth

2 tablespoons pimento, diced

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper 

Instructions:

Snap the ends of the green beans. Discard. In a medium skillet over low heat, combine butter and olive oil. Increase the heat to medium setting. Add garlic and onions. Cook one minute. Add green beans and cook one minute longer until they turn bright green. Immediately add chicken broth, pimento, seasoned salt, and pepper. Reduce heat to simmer and cover. Leave the lid cracked to allow steam to escape. Cook for 25 minutes or until the liquid is absorbed. The beans should be soft, yet slightly crisp. Bon Appétit!

Frijoles Negros Stew

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Frijoles Negros Stew! The popular dish of Cuba and Latin America translates to “black beans”. This highly nutritious legume is catching on around my household, especially following a day of slow-cooker roast pork. I like the smoky flavor to balance out the onions, peppers, and spices. Read on to see how simple it is to indulge in a thick, hearty stew for your next nutritious meal. 

FRIJOLES NEGROS STEW

Ingredients:

2-15 ounce cans of black beans, with sauce

1 can beef consommé 

1 cup onion, chopped 

1 1/2 cups shredded pork

1 teaspoon Liquid Smoke

1 teaspoon cumin powder

1/8 teaspoon red pepper flakes 

1/8 teaspoon garlic powder 

Instructions:

In a 2-quart saucepan, pour one can of black beans with liquid. Mash beans to a thick paste. Add the other can of black beans with liquid plus the beef consommé. Blend well. Microwave the chopped onion 2 minutes on high. Add to the stew. Add shredded pork, liquid smoke, cumin powder, red pepper flakes, and garlic powder. Stir until combined. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Garnish with cheddar cheese, green onions, and salsa. Serve piping hot. 

Espresso Obsession

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Espresso Obsession! You can be a master barista in the comfort of your own kitchen. Some essential items make all the difference in the results; a good coffee bean grinder and a reliable espresso machine, for instance. Always use quality ingredients. Begin with a premium blend of whole roasted coffee beans to grind yourself. A very fine ground is necessary in order to brew classic Italian roast espresso beverages. Drink it hot or turn it into an iced coffee version. Grazie!

ESPRESSO OBSESSION 

Ingredients:

Fresh roasted espresso beans

Purified water

Whipped cream

Instructions:

After the coffee beans are ground to a consistency of sugar, use 1/4 ounce per shot, an one ounce serving. (If it is too coarse, water will run straight through it leaving the coffee lacking a robust flavor.) Pack the grinds into the espresso handle and press down with a tamper, but not too hard. You’ll know when you see the cream-like foam finish. Make sure the water is not boiling. An espresso machine will keep the temperature at 90C degrees. Perfection. Serve immediately.  

I choose a dollop of whipped cream on top making my signature coffee drink an “Espresso Con Panna”.

Winterfest Walking Tacos

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Winterfest Walking Tacos! Here’s the perfect “Grab and Go” snack when you’re heading out the door. This time of year towns all over the world celebrate the holiday season with dazzling displays of outdoor Christmas lights. From Santa’s Workshop to high-tech Winter Wonderlands, the animation never stops. Pile the kids on board and have a tailgate party in your car, truck, or SUV. Keep it simple by using plastic picnic tumblers for easy handling. Enjoy a tasty snack while embracing the spirit of the holidays. 

WINTERFEST WALKING TACOS 

Ingredients:

1 pound ground beef

1 package taco seasoning mix

15-ounce can chili beans

10-ounce can tomato bits and sauce 

2 cups shredded romaine

1 cup cheddar cheese, finely shredded 

10-ounce bag of corn chips, slightly crushed

1/3 cup salsa

Instructions:

Brown ground beef in a large skillet. Stir over medium heat until completely cooked. Drain. Add taco seasoning packet, chili beans, tomato bits and sauce. Stir well. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes or until thickened. Stir occasionally. Before serving, assemble corn chips in the bottom of each cup followed by beef mixture and toppings of choice. Eat with a fork.  

White Bean Hot Dish

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: White Bean Hot Dish! One of the secrets of being a seasoned cook is knowing when to use quality ingredients to your advantage. Especially when you’re short on time or just needing a mid-week break. I keep my pantry stocked with what I refer to as “staples”; standby products that produce excellent results. Then on the nights when we are on the go, I can turn to a delicious alternative while serving another food-lover’s favorite. Pat yourself on the back and make yourself a hero, too. 

WHITE BEAN HOT DISH

Ingredients:

1 tablespoon olive oil

1/2 sweet yellow onion, chopped

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon celery seed

1 24-ounce jar Randall’s Great Northern Beans*

16 ounces ham, cooked and shredded

16 ounces baby carrots

14.5 ounces diced potatoes, including liquid

3 bay leaves

Instructions:

In a large deep skillet, heat olive oil on medium-high heat. Sauté chopped onions in seasoned salt and pepper until they turn opaque. Reduce heat to medium. Add beans, ham, carrots, and potatoes. Stir to combine thoroughly. Add bay leaves and celery seed.  Cover and reduce to simmer for 15 minutes. Remove lid and simmer longer for thicker results. Before serving remove bay leaves. 

*I receive no recompense for promoting their product.

Traditional Four-Bean Combo

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Traditional Four-Bean Combo! This is an amazing side dish you can slow cook in the crockpot and forget about it. The end result is a sweet and savory baked bean assortment that will explode with flavor and compliment anything you plan to pair with it, especially grilled meats. The presentation is a color wheel of enticing hues giving it center-stage on the dinner plate. Leftovers only taste better and better as the flavors get swallowed up in each other. The next time you crave something different and nutritious, give this recipe a whirl. 

TRADITIONAL FOUR-BEAN COMBO

Ingredients:

1/2 pound bacon, sautéd and diced

1 cup onion, chopped

1/2 teaspoon dry mustard

1/2 cup cider vinegar

3/4 cup brown sugar

15 ounces kidney beans, drained

15 1/2 ounces yellow waxed beans, drained

42 ounces pork and beans, with sauce

3 cups garden green beans, cooked al dente

Instructions:

Combine bacon, onion, mustard, vinegar, and brown sugar. Mix well. Add the beans and stir together to blend the colors and flavors. Transfer to a crock pot. Cook on HIGH until beans are bubbly. Turn to LOW setting and simmer for 5-7 hours. Unplug crock pot. Let stand 15-20 minutes before serving. 

Kidney Bean Radish Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Kidney Bean Radish Salad! This colorful salad has many substitute options. For example, instead of the English cucumber (which is burpless, seedless, and often wrapped in cellophane due to its thin skin), you may choose to use garden cucumbers which typically are thicker-skinned, fatter, and curved. In addition, if you’re not a fan of fresh parsley, you may substitute cilantro with its tinier, thin leaves. And, finally, for an oil-free dressing, skip the olive oil and vinegar to use freshly squeezed lemon juice. Does this make sense? Simple substations make delicious alternatives. 

KIDNEY BEAN RADISH SALAD

Ingredients: 

15-ounce can kidney beans, drained and rinsed

3/4 English cucumber, diced

2 radishes, sliced and quartered

1/4 red onion, sliced 

1/4 cup fresh parsley, chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons apple cider vinegar

1 teaspoon pure maple syrup

2 tablespoons olive oil

Instructions: 

In a mixing bowl, combine kidney beans, English cucumber, radishes, red onion, chopped parsley, sea salt, and black pepper. Toss until combined. To make the dressing: whisk together apple cider vinegar, maples syrup, and olive oil. Drizzle the dressing over the salad or offer it on the side. Serve. 

Jack Daniel’s Baked Beans

What’s Cooking in Gail’s Kitchen? A Cut Above: Jack Daniel’s Baked Beans! The following is a quick tutorial on alcohol in food, should you be interested. Alcohol can benefit the taste of food by releasing flavor molecules throughout the dish. If meat is included, tenderizing will occur. However, contrary to popular opinion, alcohol does not completely evaporate. It does lessen if the contents are stirred throughout the baking process. Always inform dinner guests if a dish contains residual alcohol. Medications can react differently. Also, those who avoid alcohol due to pregnancy or recovery should be aware. A non-alcoholic substitute option for this recipe would be apple juice, apple cider, or vanilla extract. 

JACK DANIEL’S BAKED BEANS

Ingredients: 

28-ounce can pork and beans

6 pieces bacon, baked and crumbled

1/4 cup onion, chopped

1 tablespoon honey

1 tablespoon ketchup

1/3 cup brown sugar

2 tablespoons Jack Daniel’s whiskey

1/8 teaspoon garlic powder

1/8 teaspoon black pepper 

Instructions: 

Preheat oven to 350°. In a large bowl, combine pork and beans, crumbled bacon, chopped onion, honey, ketchup, brown sugar, Jack Daniel’s whiskey, garlic powder, and black pepper. Stir until completely combined. Transfer to an ovenproof casserole dish. Bake one hour, uncovered. Serve. 

Queso Casa Dip

What’s Cooking in Gail’s Kitchen? Home Cooking: Queso Casa Dip! Here’s an all-around favorite for any social gathering. The cheese delivers a smooth creamy taste followed by a “bite” of chile!  Some say it’ll curl the tines of a fork. Just kidding! But seriously, it’s so popular you’ll have your friends asking for the recipe! 

QUESO CASA DIP

Ingredients:

4 cups cheddar cheese, extra-sharp finely shredded 

1 1/2 cups Monterey Jack cheese, shredded 

1 tablespoon cornstarch 

2 tablespoons butter

1/7 teaspoon garlic powder

1/2 cup milk

1/4 cup Greek yogurt

1 ghost chile pepper, cut-up and seeds discarded*

2 Roma tomatoes, cut-up

2 green onions, cut-up

16-ounce can green-chile and lime refried beans

Greek Yogurt and jalapeños for garnish

*Ghost peppers are extremely hot, so you may substitute jalapeño peppers instead. 

Instructions:

Empty cheese into a large bowl, sprinkle with corn starch, and toss to coat. Melt butter into a large saucepan and add garlic, cheeses, and milk. Set on low heat and cook slowly, stirring mixture to keep from scorching. As it melts, fold in the 1/4 cup of Greek yogurt. Continue for 10-15 minutes until mixture is smooth and velvety. Add fresh tomatoes, green onions, and the ghost pepper. Stir gently to blend. Keep warm. Meanwhile, place refried beans in a microwave-safe dish and heat through. To serve, layer refried beans on a platter, pour Queso dip over top. Dollop with Greek yogurt. Serve with tortilla chips, café style.