Best 6 Moms Bean Medley Recipes
In pursuit of culinary delight, home cooks often embark on a quest for the perfect recipe, a dish that tantalizes taste buds, sparks memories, and warms the soul. Among the many culinary adventures, "Mom's Bean Medley" stands as a timeless classic, a beloved dish that evokes comfort, nostalgia, and the essence of home cooking. This article delves into the realm of "Mom's Bean Medley," unraveling the secrets behind its enduring appeal, exploring its diverse variations, and providing a comprehensive guide to help you craft your own rendition of this delectable dish. Join us on this culinary journey as we uncover the magic that transforms humble beans into a symphony of flavors and textures, a testament to the power of simple, home-cooked meals.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKED BEAN MEDLEY
I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.
Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges
FIVE-BEAN SOUP
Provided by Six Sisters Stuff
Number Of Ingredients 16
Steps:
- Heat stove-top to medium high heat.
- In a large pot, saute the diced onions and red pepper until onions go clear.
- Add garlic and saute together well for about a minute.
- Add broth and tomato sauce.
- Drain and rinse all the beans and add them to the pot.
- Mix the pot continually until it slowly begins to bubble on the edges.
- Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
- Top with sour cream and green onions or tortilla chips.
- Serve warm
GREEN BEAN AND MUSHROOM MEDLEY
This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.
Provided by THE MOM
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 610 mg, Sugar 2.9 g
MOM'S HAM AND BEAN SOUP
I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!
Provided by BIGLERMOM
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
- Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
- Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 25.3 g, Cholesterol 68 mg, Fat 21.5 g, Fiber 7.9 g, Protein 25.1 g, SaturatedFat 7.4 g, Sodium 89.5 mg, Sugar 2.4 g
GREEN BEAN & CORN MEDLEY
A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.
MOM'S GROUND BEEF AND VEGETABLE SOUP
From "One Pot Meals for People with Diabetes" This good, family-pleasing soup can be started in the a.m. and is ready to serve when you return home in the p.m. Since the ground beef and carrots must be browned before being added to the slow cooker, you may want to prepare them the night before, then refrigerate them until assembling all the ingredients the next morning.
Provided by ohgal
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
- Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
- Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
- Discard the bay leaves as the soup is served.
Nutrition Facts : Calories 121.5, Fat 2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 279.5, Carbohydrate 19.6, Fiber 3.2, Sugar 4.8, Protein 8.8
Tips:
- Choose the right beans: Different beans have different flavors and textures. Great Northern beans and kidney beans are good choices for this recipe.
- Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. You can add any vegetables you like, such as carrots, celery, onions, potatoes, or corn.
- Season the beans well: The beans should be seasoned with salt, pepper, and other herbs and spices to taste. You can also add a bay leaf or two for extra flavor.
- Cook the beans until they are tender: The beans should be cooked until they are tender but still hold their shape. This usually takes about 1-2 hours.
- Serve the beans with your favorite sides: Bean medley can be served with a variety of sides, such as rice, potatoes, bread, or salad.
Conclusion:
Bean medley is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a delicious bean medley that your whole family will enjoy.
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