Who else needs a dose of black eyed peas on New Years? Our family has always had black eyes on the stove ready for a spoonful or a bowl for good luck. We’ve done this for a couple of generations. This sautéed version is so tasty and delicious. Everyone is going to want a big helping of this yummy dish.
- 1 can black-eyed peas, drained
- Olive oil
- 1/2 medium red onion, chopped
- 1 medium red bell pepper, chopped
- 2 cloves of garlic, rough chopped
- 2 tsp paprika
- Sea salt & pepper
- Italian parsley for garnish
- Heat skillet on medium heat. Drizzle a bit olive oil and add red onion & red bell pepper. Sauté for 2-3 minutes. Add garlic & paprika and sauté for another 2-3 minutes.
- Add black eyed peas. Stir until peas are heated and everything is combined.
- Top with chopped Italian parsley.
This scratch made casserole puts traditional green bean casserole to shame! The cream of mushroom soup is made with crimini & shiitake mushrooms. You still use store bought fried onions, because why not. The effort of preparing fresh green beans and the soup is worth it. The addition of nutty gruyere cheese makes this a showstopper.
Gourmet Green Bean Casserole
- 2 lbs French green beans, trimmed
- For the Cream of Mushroom Soup:
- 3-4 TBS butter
- 1 small onion, chopped
- 8 oz Baby Bella or Crimini mushrooms, sliced
- 8 oz Shiitake mushrooms, sliced
- 2 garlic cloves, minced (I use roasted garlic that I keep frozen)
- 1 sprig fresh rosemary
- 1 TBS soy sauce
- 1 1/2 cup filtered water
- 1 TBS chicken bouillon (I use Better than Bouillon – use the vegetable version to make a vegetarian version)
- 1/2 cup heavy cream
- 3 TBS cornstarch
- For the Casserole:
- 1 1/2 cups shredded gruyere
- Store bought fried onions
- Prepare Green Beans: Blanche green beans until they are tender, but still a bit firm. Remember they will be baking once they are placed in the casserole. Dry the blanched green beans on paper trowels to dry.
- For the Cream of Mushroom Soup: Heat butter in a large sauce pan. Sauté onions until softened. Add mushrooms and sauté for 5-8 minutes. Add garlic and sauté until fragrant.
- Add in 1 cup of water and the chicken bouillon. Mix in well.
- Mix heavy cream & cornstarch. Whisk until smooth and add to the mushroom mixture. Add in the rosemary sprig and soy sauce. Stir until thickened. Add in other half cup of water if soup is too thick. Remember, the soup should be on the thicker side, because it is for a casserole. Set aside.
- Assembly: Preheat oven to 350°. Grease a 9×13 glass or ceramic baking dish.
- Add green beans to soup mix. Fold in green beans until they are completed mixed in. Pour green beans into the prepared baking dish.
- Top with gruyere cheese and then top with fried onions.
- Bake for 30 minutes, or until cheese is bubbly.
- Note: I usually make this dish for Thanksgiving, so I prepare it the day before. If preparing the day before, do not top with fried onions until you are ready to bake. Additionally, if you refrigerate the day before, take it out 30-45 minutes to allow to return to room temperature. Bake as directed. You may have to bake a bit longer if casserole is still cold from refrigeration.
We love these baked beans! They are super easy, but feel a little fancy. This recipe is from The Pioneer Woman, but with a few tweaks. I love her easy & approachable recipes, don’t you? Here you go! Just in time for your summer barbecues.
- 1 package of bacon prepared in the oven (reserve 4 TBS bacon drippings)
- Half a large onion, chopped
- Half a green pepper, chopped
- 4 (16 oz) cans of baked beans (I used Bush’s Best Original)
- 1/2 cup barbecue sauce (I use Mark’s Sweet & Spicy)
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 TBS Dijon mustard
- Fresh thyme for garnish
- Preheat oven to 325 degrees. Grease 13×9 inch pan.
- Add onions and peppers to reserved bacon drippings in a large pot (needs to be large, because you are adding all the other ingredients in a bit) and sauté until tender.
- Add beans (beans & all of the liquid, too) and remaining ingredients & bring to a simmer.
- Pour the bean mixture into your prepared 13x 9 pan.
- Bake the beans until they are are bubbly and the sauce has thickened. This will take around 1.5 – 2 hours.
- Remove from oven & let stand for 10 minutes or so.
- Top with the bacon you prepared in the oven & garnish with some thyme.
Cozy up to a bowl of these yummy “drunk” pinto beans. The beer and chicken stock makes them extra flavorful. Serve as a soup with some cornbread slathered with butter. It’s also a great side for smoked meats and chicken & Mexican food dishes.
- 16 ounce package @heb pinto beans, rinsed
- 32 ounce carton of @centralmarket organic free range chicken broth, or your favorite broth
- 2 cans or bottles of your favorite beer
- 2 cloves of garlic, chopped
- 1 jalapeño, cut in half with seeds removed
- 1 medium onion, 2 Roma tomatoes, 1 green bell pepper, 1 or 2 carrots
- 1 tsp comino
- Salt and pepper to taste
- In a large stock add the rinsed beans, carton of chicken stock, garlic, jalapeño and the beer
- Cut the the onion, tomatoes, bell pepper and carrots into large chunks and add to pot. Season with comino & salt and pepper.
- Simmer for 2 hours on low heat. Check on the beans periodically. If the liquid has been absorbed by the beans, you can add 1 tablespoon of Better than Bouillon Roasted Chicken Base & 1 1/2 cups of water.
- Note: You want to have some of the delicious broth, especially if you plan on eating this like a soup the way I do!