Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Sarah Wood
Assistant Extension Professor, Department of Health Sciences
Easy-to-prepare recipes using green beans as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Green Beans
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Fajitas Primavera
- Southern Green Beans
- Crunchy Noodle Bake
- 10-Minute Stroni
Pages
- 4
Fajitas Primavera
Yield: 6 Servings
Ingredients
- 2 tablespoons cooking oil, divided
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- One 14.5-ounce can corn kernels, drained
- One 14.5-ounce red kidney beans, drained and rinsed
- One 4-ounce can mushroom pieces and stems, drained
- One 15-ounce can low-sodium green beans, drained
- 1 medium onion, halved and sliced
- One 14.5-ounce can diced tomatoes
- 8 medium 8-inch tortillas, warmed according to package directions
- 1 cup shredded cheddar cheese
- 1/2 cup low-fat sour cream (optional)
Directions
- Wash hands and surfaces.
- In a medium mixing bowl, mix 1 tablespoon oil, Worcestershire sauce, garlic powder, chili powder, oregano, cumin and pepper.
- Add corn, kidney beans, mushrooms and green beans.
- Toss gently until all vegetables are coated. Set aside for 10 minutes.
- In a large skillet over high heat, heat the remaining one tablespoon oil until smoking.
- Add onion and sauté until browned and tender, about 5 minutes.
- Add corn-bean mixture and tomatoes; cook until steaming hot, about 4 minutes, stirring often.
- Spoon 3/4 cup vegetable filling into the center of each warm tortilla.
- Top with 2 tablespoons shredded cheese, fold in one side and roll up.
- Serve with sour cream, if desired.
- Enjoy! Refrigerate leftovers immediately.
Southern Green Beans
Yield: 6 Servings
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped onion
- 1/4 cup chopped ham
- Two 15-ounce cans green beans, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Wash hands and surfaces.
- In a large skillet, heat the oil. Add the onions and ham. Stir and cook for 2–3 minutes.
- Add green beans and 1/4 cup water to the skillet. Season with salt and pepper. Stir and cook for 4–5 minutes.
- Refrigerate leftovers immediately.
Crunchy Noodle Bake
Yield: 8 Servings
Ingredients
- One 10.75-ounce can cream of chicken soup
- One 10.75-ounce can cheddar cheese soup
- 8 ounces shredded cheddar cheese
- Two 10-ounce cans chicken, drained and shredded
- 12-ounce package wide egg noodles, cooked
- One 14.5-ounce can green beans, rinsed and drained
- 2 cups cornflakes, crushed
- 1/4 cup butter or margarine, melted
Directions
- Wash hands and surfaces.
- In a large bowl, combine soups, cheese and chicken.
- Fold in noodles and green beans.
- Pour into a lightly greased 9-by-13-inch baking dish.
- Mix together cornflakes and margarine; sprinkle over top.
- Bake at 350 F for 30 minutes or until cornflakes are crispy and golden and cheese is melted.
- Enjoy! Refrigerate leftovers immediately.
10-Minute Stroni
Yield: 8 Servings
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion, diced
- One 14.5-ounce can low-sodium chicken broth
- 1 teaspoon minced garlic
- 1/4 teaspoon ground oregano
- One 14.5-ounce can diced tomatoes, drained
- One 14.5-ounce can navy beans or chickpeas, drained and rinsed
- One 14.5-ounce can sliced carrots, drained
- One 15-ounce can low-sodium green beans, rinsed and drained
- One 4-ounce can sliced mushrooms, drained
- Salt and pepper, to taste
- Parmesan cheese (optional)
Directions
- Wash hands and surfaces.
- In a large saucepan over medium-high, heat oil.
- Add onion and sauté until transparent, about 2 minutes.
- Add broth, garlic and oregano; bring to a boil.
- Add tomatoes, navy beans or chickpeas, carrots, green beans, mushrooms, salt and pepper; simmer 4–5 minutes.
- Serve with Parmesan cheese, if desired.
- Enjoy! Refrigerate leftovers immediately.