green bean recipe

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Reminder: Now it’s time to order whatever you have to buy online - to make sure it’s here and ready for the day.

Will you eat your veggies if they’re with bacon? :D

Bohnen im Speckmantel

Zutaten: 800 g frische Bohnen - 1 Bund Bohnenkraut - 1 Knoblauchzehe - 1 TL Pfeffer, ganz - 2 EL Salz - 1 EL Öl - 8 Scheiben Bacon - 1 EL Butter

Bohnen waschen; die Spitzen abschneiden. Bohnenkraut, Knoblauch, zerdrückte Pfefferkörner und Salz mit Öl kurz anrösten. 2 Liter Wasser zugießen, 10 Min kochen, durchsieben. Diese Brühe aufkochen und Bohnen in 3 Portionen nacheinander sprudelnd garen. Schnell in kaltem Wasser abkühlen, in einem Tuch abtrocknen. Bohnen in Bacon einwickeln. Butter in einer feuerfesten Form erhitzen, Bohnen hineingeben (mit der Specknaht nach unten), und zugedeckt im Ofen bei 180° erhitzen (5-10 Min), dabei einmal wenden. Guten Appetit. 

Chicken White Bean Stew

The spice mixture is definitely a little new for me, y’know except the giant vat of cumin I apparently bathe in. I gravitate toward heavy hitters but I really did enjoy the more subtle and harmonic combination of flavors here. I’ve never really used fennel but it adds a surprising amount of depth and isn’t overpowering whatsoever; I know some people can’t stand that licorice sort of flavor. The Swiss chard holds more shape than spinach (which I prefer in a stew), the chilies and peppers give you that heat and that smoke, and let’s not forget those bright jewels of sweetness from the yellow corn. All-in-all, I don’t think there’s too much to say other than this is a warm, comforting meal with tons of protein, fiber, and a widespread of nutrients. Sort of what I’m about, really!

  • 1 ½ lbs boneless, skinless chicken breast
  • 1 lb dried navy beans (any white bean will work)
  • 2 TBSP olive oil
  • ½ large red onion, diced
  • 3 cloves garlic, minced
  • 2 anaheim chilies, diced
  • 2 jalapenos, deseeded, membrane removed, minced
  • 1 bunch swiss chard, leaves chopped
  • 1 cup fresh or frozen corn
  • 6 cups of chicken stock (preferably no salt added)
  • 4 oz of sherry wine (or another white cooking wine)
  • salt, to taste
  • ½ tsp black peppercorns
  • ½ tsp fennel seeds
  • 1 bay leaf
  • ½ tsp red pepper flake
  • 1 + ½ TBSP cumin
  • ½ TBSP oregano 
  • juice of a lemon

Directions: Soak your beans overnight and cook them to package instruction. In a large boiling pot, start boiling the chicken breasts in enough water to cover it by a few inches. I also like to salt that boiling water. Get that going so you can pull it out and let it cool while you’re prepping the rest. Prepare your vegetables. In a spice/coffee grinder, place the peppercorns, fennel seeds, and bay leaf and let it rip! Place your shiny new ground spices into a small dish for later. If your chicken is done and cooled by now, shred it with your fingers.

If you have another large soup out, whip it out. If you’re a sad pot-less asshole like I am, you’ll probably have to wipe up the one you just used for the chicken. OK. Heat up the olive oil over a high heat, the saute your onions and garlic until soft and fragrant. Add the chilies, jalapenos, and a dash of salt to do the same. Add the ground fennel, bay leaf, and peppercorns. Add another dash of salt. Add the red pepper flake, cumin, and oregano. Let the spices heat up and become fragrant. Hit it with the white wine now. Szzzzzzzz! Let it bubble for a minute or two before adding in your shredded chicken, cooked white beans, and the chicken stock. Use the majority of the salt you intended at this time. Let the stew come to a boil before lowering the heat and letting it simmer for 15-20 minutes. Add in the corn, a twist of fresh lemon, and swiss chard and let it simmer for 5-10 more minutes, until soft and shrunken. Adjust any seasoning if desired and enjoy!  Serves 8-10.

Recipe: Bean Hotpot

Description: It sure is healthy.

Game ingredients: Green Bean (x2)

This recipe restores 125 energy and 50 health. It can be obtained from Clint after achieving 7 hearts, and sells for 100g. There’s also a +2 energy bonus, but some players have reported that it does not work.

Difficulty: Medium, 1 hour. Serves 3.

This recipe is essentially a green bean casserole. 

-1 medium onion (or half a large onion)
-2 cups milk
-1 cup flour
-Salt and pepper to taste (about 2 teaspoons of each)
-1lb fresh green beans
-1 can of cream of mushroom soup
-3 tablespoons heavy cream or ½ cup milk
-Dash of salt and pepper

Prepare a deep fryer or take a frying pan and fill it with oil, about a quarter-inch high. 

Cut the onion into slices and pull apart the pieces. In a bowl, soak the onion slices in the milk for a few minutes. Combine the flour, salt, and pepper on a plate, and then roll the onions through it until they’re thoroughly coated.

Place the onions in the basket of the deep fryer and submerge for about 7-10 minutes. If you’re using a frying pan, heat the oil over medium-high and then cook the slices for about 4-5 minutes on each side or til crispy brown. 

Once the onions are done, transfer them to a plate lined with paper towel or a teatowel to absorb the excess oil. Set aside.

Break the ends off the green beans and place them in a pot. Fill it with enough water to just cover the beans and then heat over medium-high until the water boils. Allow it to boil for 3-4 minutes and then turn off the heat and drain the water. 

In a medium casserole dish, combine the green beans, mushroom soup, heavy cream/milk, salt and pepper, and the fried onions. In a 350°F oven, bake the casserole for about half an hour. If you like, you can leave a few fried onions off to the side and then toss them on top five minutes before it’s done. 

This recipe is used as a side-dish in a lot of holiday dinners but it can be eaten any time of the year. 

Additional note: you can buy packages of french fried onions and use those instead of frying up your own. This will make the recipe a lot faster and easier.

-SVR