beans and legumes

Green Beans with Lemon and Garlic

green beans, ends trimmed

olive oil

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Lentil Soup

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Sloppy Joes

beef

onion, diced

garlic,

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

tomato paste

red wine vinegar

molasses

Worcestershire sauce

mustard powder

black pepper

whole-wheat burger buns

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

cumin

beef (90 percent lean)

water

chipotle chile in adobo sauce, seeded and minced

adobo sauce

oregano

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

Lentil Vegetable Soup

French green lentils

yellow onions (3 large onions)

garlic (3 cloves)

olive oil,

thyme leaves

medium-diced celery (8 stalks)

medium-diced carrots (4 to 6 carrots)

chicken stock

red wine or red wine vinegar

Parmesan cheese

Cooking Channel serves up this Garden Fresh Salad recipe  plus many other recipes at CookingChannelTV.com

Garden Fresh Salad

baby salad greens

croutons

(15-ounce can) cannellini beans, drained and rinsed

red pepper, halved,

carrot, julienned

cucumber,

lemon

orange

honey

Dijon mustard

Garden Fresh Salad : Recipes : Cooking Channel

For the salad: Combine the salad greens, croutons, beans, red pepper, carrot, and cucumber in a large bowl. Season the salad with salt, and pepper, taste.

For the vinaigrette: Combine the zest and juice of both the lemon and orange, honey, mustard, and coriander in a large bowl and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Season the vinaigrette with salt and pepper, to taste.

Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Best Ever Green Bean Casserole

onions,

all-purpose flour

panko bread crumbs

Nonstick cooking spray

green beans, rinsed, trimmed and halved

unsalted butter

mushrooms,

nutmeg

chicken broth

half-and-half

HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf,HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

<p>Can these be made ahead and heated in the oven?</p><p><br /></p>

This is requested every year at TG.<span> I don't do the onions though. </span>I followed the recipe exactly the first year and the onions were a mess. <span> I use the store bought french fried onions now.</span>

Agree with the onion comments -- I made this recipe at least six times, love the fresh green bean flavor and the creamy mushroom sauce. The onions, tho? I have NEVER gotten it right. Less heat, less time, used the mandolin, thicker slices, thinner slices. Frustrating as hell.

Yeah, no way Alton Brown has ever made those onions

Recipe is divine and amazing... except the onions. Do yourself a favor and make the Pinoneers Woman’s Onion Strings instead. You won’t be sorry. 

I've made this for years And it literally is the best green bean casserole ever. I give it 4 stars only because the onions are a bit hard to get just right. After years of tweaking the onion part, I slice them super thin and add egg to help the coating stick. I've also simply deep fried them which works well also. In a pinch (i.e. When I ruined 2 batches of onions!) I've subbed the canned Durkee's. 

This was absolutely AMAZING!!!  The only thing that I did differently was I added about 2 oz of cream cheese.  I will never use canned cream of mushroom for anything again.

Is this a dish you can make ahead of time?

HI Mr. Brown, My name is Pepper KNight and i love watching your shows...... I am a Filipina and when I came here 8 years ago, every Thanksgiving day my husband will ask me to include Green Bean Casserole in the menu that I prepare. He loves what I do but for me its not ok.... I dont like the green beans to be so saggy because it came from the can...... so when I saw your recipe of the casserole I promised myself that I will do it this year....and............. wow wow wow.... It was a BIG HIT!!!! the vegetables are crunchy and the cream is just right not overpowering..... but i still used the grocery made onion crunch...... Thank you so much for sharing this recipe.... I love it..... I preferred to eat it than turkey hahahaha. My husband said...wow honey you out did yourself again....... Thanks Mr. Brown for the help! Take care and more power to you and your shows. 

After a failed first attempt, this is how I fixed the onion problem:

1.  Slice ultra thin.  A good mandolin would be great for rings or do half rings if using a knife (they taste the same). 

2.  Bread them in flour, then a wash (I used 1 part egg to 2 parts evoo), then Alton's breading.

3.  Add a bunch of panko to the pan to brown with the onions.  I used this as additional topping along with a healthy grating of pecorino.  I always feel like there's never enough of crunchy topping.

4.  Toss the onions once after the 5 minute mark, then 4 min, 3, 2, and don't take your eyes off them, tossing every few min.  Make sure you rotate the pan 180 degrees at least once.  Remember to pull them out early since you are going to put them back in the oven with the dish to finish browning later.

Even the toughest critics went back for seconds!  Next year I will pan fry the onions to get them even better!!

https://www.foodnetwork.com/videos/green-bean-casserole-0132964

Alton Brown makes his version of the classic green bean casserole.

Green Bean Casserole

Shakshuka with Chickpeas

onion, chopped

salt and pepper

petite diced tomatoes with green chiles

eggs

pita bread

Greek yogurt

hummus

cilantro and/or mint

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.

Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.

Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.

My Family enjoyed this very much. I will definitely be making it again.  Since I don't have a big enough oven safe pot, I transferred it to my stone casserole dish that I had preheated in a 100 degree (F) oven. Delicious and filling!

The was easy to make.  It’s a great quick meal.  It has a little spice to it.  So if serving children I would substitute the tomatoes with with green chili’s with a milder tomato sauce. 

What a great, easy, weeknight recipe. Loved the hummus and yogurt mixture. I left mine in the oven for about 9 minutes and that was a little too long. I’d say 8 minutes max. Bonus for anyone doing weight watchers - only 4 points a serving! 

Delish! I used a pepper from my garden and fresh tomato sauce I made last night. PERFECT for morning eggs. what a great recipe!

A friend and I made this last night. It's a great dish to cook WITH someone. It's so easy and has such simple ingredients. As Guy F. would say, the kicker is the yogurt/hummus mixture. Where has THAT been all my life?!? This is going on my list of regular recipes. It was absolutely fabulous. If you want your egg yolks runny, try 8 minutes or better yet, keep an eye on them and test the yokes.

Pat's Famous Beef and Pork Chili

thick-cut applewood smoked bacon, cut into 1/2-inch pieces

red bell pepper, chopped

yellow bell pepper, chopped

chili powder

chipotle chili powder

smoked paprika

85 percent lean ground beef

pork

beer (recommended: Budweiser)

can diced tomatoes, with juice

Lime wedges,

Sour cream,

Cheddar,

scallions,

Beef and Pork Chili  topped with shredded cheese and scallions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

I absolutely love this recipe! Excellent chili every time!  The recipe is very easy to follow. I only substitute ground beef with ground turkey. I love all the Neely recipes. Miss seeing them together on television. 

Cooked meats and drained greased. Sauteed veggies too on stove top. Transferred those ingredients to crock-pot working in the other ingredient in crock-pot too. Didn't have enough red and yellow bell pepper so I added some green bell pepper. Made for chili cook-off. First place winner and last years winner ate my chili versus theirs. One of the judges told my husband I should have one. Edible chili with a kick! I was tempted to add roasted corn, but I'll try this next time. This is a keep. My hubby never eats chili but I think this recipe has changed that. Thanks Pat! Texas loves you!

The only chili I’ll ever make from now on! The squeeze of fresh lime juice at the end is the perfect finishing touch. 

This recipe is incredible! Everyone that has ever tried it loves it. And I made it for my daughters marching band Chile cook off and of course it won hands down. My daughter was so excited! Thank you for sharing this!

Best chili ever!  This has become a favorite in our house and my "go to" chili recipe. I usually make extra and freeze leftovers for later use - it freezes great too.

<div>Won 2019 23rd Annual Church Chili Contest!!</div><div><br /></div><div>Made the following mods:</div><div>2T Brown sugar</div><div>1 Pkg Sazon Goya</div><div>2T Ancho Chili Powder</div><div>2 Sweet Peppers</div><div>Score and float two Serrano peppers and pull before serving</div><div>Use 2T of smoked paprika instead of 1</div><div>Use fire roasted diced tomatoes</div>

<div><p>I literally never leave recipe reviews. However, I have to say that this was the best chili I have ever made/eaten. It is a meaty chili with just the right amount of heat and everyone in my house enjoyed it.</p><p><br /></p><p>Ingredient wise, I had to do a few substitutes because there were some things I just didn't have:</p><p>Instead of Budweiser, used Dos Equis. </p><p>Instead of canned crushed tomatoes, used fresh tomatoes "crushed" in the food processor. Instead of regular canned diced tomatoes, used Rotel (original). </p><p>Instead of chipotle chili powder, used hot Mexican chili powder and ancho chili powder. I did dial it down to two TBSP (one of each) because of some of the reviews saying the chili was too spicy. I found that two TBSP was plenty for my family's tastes. I did add a few TSP of sugar at the end to balance some of the bitterness of the tomatoes, and I added a little spicy tomato paste. I did not find it at all too soupy; you really have to let this one simmer for the 1.5 hours just as suggested. Also, I did brown my meat separately and drained it...too much fat if you don't, IMO.</p></div>

I am going to make this chili in a few hours and have 2 questions, hopefully someone will see and answer.  First, I had a request to omit the beans.  If I do that,do I need to adjust any of the liquids in the recipe?  Second - I always brown my beef and pork and drain off the fat - then add to the recipe - they dont drain the fat in this version.  Am I over-thinking this - or can I drain off the fat first?   Thanks!

Best chili Ever! I have tried dozens of chili recipes and this is hands down the best. I use B&amp;M baked Kidney beans. Yum!

I love this chili; However, I made changes by accident one day...and its even better (personal tastes); I was in store and Bison was on sale; so I used that instead of ground beef. I chose the best cut of pork I could find, &amp; I grind it together at home. This makes it better for me since I don't like most ground beef from grocers. I made it previously with ground-beef &amp; it was good, but I prefer Bison, and center cut pork..I add a little more apple-wood smoked bacon, well, a lot more, and top it off with shredded cheddar, sour cream,chopped green onion, &amp; fresh lime .  AWESOME!

https://www.foodnetwork.com/videos/pats-famous-beef-and-pork-chili-0155990

Beef, pork AND bacon: this is a meat-lover's idea of heaven!

Pat's Famous Chili

Refried beans without the frying makes this the perfect side dish for any fiesta. With your Instant Pot®, you can start from dried beans but skip the soaking step and skip the hours of cooking but still get velvety, bacony beans.

Instant Pot Bacony Refried Beans

bacon,

onion,

green bell pepper, chopped

pinto beans, rinsed and picked through

Kosher salt

Food Network Kitchen’s Instant Pot Bacony Refried Beans

Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, bell pepper, garlic, beans, 4 teaspoons salt and 5 cups water and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir to combine.

Using a potato masher or an immersion blender, smash the beans so that all of the beans have been crushed but the mixture is thick and not completely smooth (refried beans should still be pourable at this point, but they will thicken as they sit). Transfer to a large bowl, let sit 10 minutes to thicken and serve.

These were good.  Nice flavor, however the beans were still a little hard at end of cooking.  I did not want to tie up my instant pot by putting them back in since I was going to use it for carnitas next so I microwaved them for about 10 minutes and the we’re fine.  I’d make again just increase cooking time a little

Love this recipe! These are super tasty and add a lot to your Mexican cuisine. 

these are wonderful-if you decrease salt some. I've made them 3 times, first time as written and it was too salty tasting (tho still good). The other 2 times I only added 2 tsp salt to pot and in place of half the water I used chicken broth (I had one opened so I thought I'd try it)-it turned out even better than the first time.  It makes too much for us so I freeze the rest in 3 containers and it works out perfectly. <span>Love this recipe.</span>

Delicious, I will never buy the canned ones again. 

https://www.foodnetwork.com/videos/weeknight-pressure-cooking-5441518

Bev gets a lesson in pressure cooking from food editor Rick Martinez.

Weeknight Pressure Cooking

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Hummus

garlic

chickpeas, drained, liquid reserved

tahini (sesame paste)

lemon juice (2 lemons)

hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

I was taught how to make Hummus by a Chef from Lebanon.  It is the recipe I prefer. Most put cumin in theirs but I think it is the Persians that use cumin. I love cumin but prefer my Hummus like hers, without it and the hot sauce. Hers is most like the Lebanese.  One should try it each way, both are delicious.<br /><br />ps: NEVER, NEVER USE CANNED.  Cook them, run your hand in them when cool, the SKINS will come off and float to the top to make an unbelievable smooth hummus. It is the skins that make it lumpy as they are tough.<br />

I used pink Himalayan salt which was just salty enough. Also roasted garlic which cuts the potency. My only improvement is to make the texture more smooth.

I haven’t made this yet, but I noticed some reviews mentioned that it was salty. I didn’t know until recently that the two commonly available types of kosher salt are very different in their flakiness, and therefore in how much you use. Diamond Crystal is “fluffier” so the measurements given are correct. If you use Morton’s, use half the measurement called for. Of course, salt is a personal preference, and you should always use it to taste, but this is a general rule of thumb. 

I have been making this for a while, and my family loves it. So this time i measured the chickpeas, and it only takes one can, as she says in the video.  I have been using 2 cans in the past!!!  It was much better with just one can as you can imagine and I buy the low sodium chickpeas.  Otherwise followed the recipe to a T.  Not too salty and I don't see the problem with the skins of canned chickpeas.  After you blend it up, they mix right in.  Love this recipe.  

Very easy to follow, however the other reviewers are right. It’s way too salty (and I love salt!). I added another 1/2 cup of beans and it turned out lovely.  And don’t be afraid of the hot sauce! I hate spicy things but a couple of dashes really added great flavor with zero heat! 

Loved it but I did find it a tad salty - will be reducing salt next time. 

Use a tsp of cumin instead of hot sauce and peanut butter instead of tahini, keeps the price down!  Yummy!

Delightful, for my taste.  Love the garlicky punch and the clean, tangy lemony finish.  I did use less salt - 1 tsp. of kosher salt - and that was still plenty salty for me.  Had it on some freshly baked multi-grain bread, and topped it with some tomato powder I made with tomatoes from my garden, and freshly crushed dried basil leaves, also from my garden.  This just became one of my new pleasures in life.

So (as other reviewers mentioned), this was too garlicky, salty, and lemony. The consistency was off, too. I added 1/2 of ricotta it was DELICIOUS and SO creamy! 

https://www.foodnetwork.com/videos/hummus-0153968

Nothing's ho-hum about hummus, the zippy dip born in the Middle East.

Sauteed Vegetable Medley

Kosher salt, black pepper

Toss vegetables together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.

Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

I didn't even blanch the veggies separately (forgot to read the blanching instructions and blanches them how I usually blanch veggies), but they came out great! I made a double recipe, added a couple cloves of garlic and a couple squirts of lemon juice, and salt and pepper to taste. Great easy veggies!

The medley looked so beautiful, very bright and colorful, I sauteed bets on a different pan and added at the end to the serving plate to get some more color to the dish, they were very good!!!!

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