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Recipes

Baked Bean Salad
Main Ingredients: dried beans, onion, garlic, carrots, Herbs, peppers, salad greens, potatoes, beets,
1 lb of any dried bean
onion
garlic to taste
Dressing
3 cloves of garlic, minced
½ teaspoon salt
2 teaspoons Dijon mustard
3 tablespoons sherry wine vinegar
2/3-cup extra virgin olive oil
Salt and pepper to taste
After soaking beans overnight for many years, I have found another method that I believe to be a tastier preparation called The Parsons Method:
*Put 1 pound of beans in a cast iron Dutch oven with 6 cups of water and 1-teaspoon salt.
*Use any seasoning you wish, onion, garlic, meat etc.
*Bring to boil on top of the stove and then cover and pop into a 350-degree oven until the beans are done.
*This can take from 1 hour to 2 hours, garbanzos or scarlet runners are the exception – they do need to be soaked before cooking.
Now that you’ve prepared those beans, be sure to prep everything that is available from your last CSA delivery for a delicious main event salad. Many things such as carrots, fresh herbs, peppers, onions, and salad greens can, of course be eaten raw. A few items such as beets or potatoes must be roasted prior to addition. Simple vinaigrette is the crowning jewel of the bean salad and should be applied and mixed with the other ingredients when the beans are
still warm. This dish will never fail you. I swear, so help me God.

Bean and Vegetable Dressing
Pound the garlic and salt into a paste and combine the mustard and vinegar. Whisk in the olive oil slowly and taste for seasoning.

Roben Mounger, Columbia, TN


Butternut Squash with Black Beans
Main Ingredients: butternut squash, vegetable oil, onion, garlic powder, red wine vinegar, water, black beans, oregano
1 small butternut squash
1 teaspoon vegetable oil
1 small chopped onion
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans (16 ounces each) rinsed and drained black beans
1/2 teaspoon oregano
1.Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
2.Carefully peel the squash with a vegetable peeler or small knife.
3.Cut the squash into 1/2 inch cubes.
4.Peel and chop the onion.
5.In a large pan, heat the oil. Add the onion, garlic powder, and squash.
6.Cook for 5 minutes on medium heat.
7.Add vinegar and water. Cook on low heat till the squash is tender, about 10 minutes.
8.Add the beans and oregano. Cook until the beans are heated through.

SNAP-Ed Recipe Finder


Easy Roasted Rattlesnakes (Green Beans)
Main Ingredients: Rattlesnake Green Beans, garlic, Extra Virgin Olive Oil, Sea Salt, Pepper
* 1 bag Rattlesnake Green Beans
* 1 - 3 cloves garlic, minced
* Extra Virgin Olive Oil
* Sea Salt
* Pepper
Place Rattlesnakes on cookie sheet. Drizzle with olive oil. Top with minced garlic. Sprinkle with sea salt and pepper. Toss to coat. Roast at 450F for about 20 minutes until beans begin to caramelize a little bit.

Beaverdam Creek Farm


Fava Beans, Shelled
Main Ingredients: Fava Beans, olive oil, garlic, sweet corn
Fava Beans
olive oil
garlic
kernel corn
Heat some olive oil in a heavy saucepan, add a few cloves of garlic rough chopped, add fava beans, immediately after garlic, use your utensil to keep them moving all the time, when nearly cooked add corn (fresh or frozen), add salt.

Tessa Nathan, Los Angeles, CA


Green Beans & Toasted Walnuts w/Warm Apple Dressing
Main Ingredients: green beans, apples, olive oil, minced garlic, honey, balsamic vinegar, apple cider, grainy mustard, blue cheese or feta, chopped pecans,
* 2 pounds green beans
* 2 cups chopped apples
* 1/4 cup olive oil
* 1 teaspoon fresh minced garlic
* 3 tablespoons honey
* 2 tablespoons balsamic vinegar
* 1/2 cup apple cider
* 1 tablespoon grainy mustard
* 1/4 cup crumbled blue cheese or feta
* 1/4 cup chopped pecans, lightly toasted
1. Trim the stem ends from rinsed green beans. Bring a pot of water to boil and drop in the green beans.
2. Cook beans to your desired tenderness (blanching if they are heritage variety). Drain the beans, rinse them under cold water and drain well.
3. Meanwhile, combine the apples, oil, garlic, honey, vinegar, cider and mustard over medium-high heat and bring to a boil.
4. Remove from heat and cool until warm.
5. Arrange green beans on a platter.
6. Sprinkle on cheese and pecans.
7. Stir the warm dressing well and spoon over the beans

Roben Mounger, Columbia, TN


Green Beans w/Lemon, Olive Oil and Mint
Main Ingredients: green beans, lemon , extra-virgin olive oil, Fresh mint, Cracked pepper,
1 pound beans, trimmed
Juice of lemon – ½ to 1 lemon or to taste
1 tablespoon extra-virgin olive oil
½ cup or more coarsely chopped fresh mint
Cracked pepper to taste
Bring a pot of salted water to boil. Add beans and cook for about 7 minutes or until done to your liking. Drain and place in a serving bowl and add lemon juice, olive oil and mint to toss. Season with salt and pepper.

*To create a heartier dish, add thinly sliced chicken breast and/or some cherry tomatoes and feta cheese crumbles.

Roben Mounger, Columbia, TN


Green Beans w/Roasted Onions & Garlic
Main Ingredients: green beans, onions, garlic
2 lbs green beans, cleaned
4 cloves garlic, shaved
8 young onions, halved
1/2 cup toasted breadcrumbs
2 T olive oil
Salt & Pepper to taste
Bring 6 quarts of water to a boil.

Brown onions in sauté pan.

Blanch green beans and chill in an ice bath.

Add garlic and green beans, salt and pepper.

Heat and toss and top with toasted bread crumbs.

Laura Wilson, Grow Local Kitchen


Green Beans With Tomatoes
Main Ingredients: garlic, onion, tomatoes, Green beans, lemon juice, parsley
2-3 garlic cloves, chopped
sliced onion
5-6 Roma or other paste tomatoes, chopped
1 lb. Green beans, trimmed
1 tbsp lemon juice
Salt
Optional: Red pepper flakes, fresh parsley
Heat pan over medium heat and then add olive oil, garlic, red pepper flakes, onion and salt. Add beans and cook for 7-10 minutes until they turn bright green. Add tomatoes and lemon juice. Cover and simmer. Sprinkle with parsley if you like.

Combo recipe by Tessa Nathan & Lisa Shively


Greens and Beans
Main Ingredients: bunch of greens, bok choy, spinach, olive oil, garlic, rosemary, wine, white beans, kale, feta cheese, onion,
bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
2 tablespoons of olive oil.
2 cloves of chopped garlic.
one chopped onion
fresh chopped rosemary.
1 1/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.
Gather a bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
Wash thoroughly.
Strip leaves from the stem of kale and cook in a small amount of salted water until tender.
Strip radish tops and arugula from their stem and chop.
Chop bok choy and spinach.
Heat 2 tablespoons of olive oil. Add 2 cloves of chopped garlic. Add one chopped onion and some fresh chopped rosemary.
Saute for a bit and then add about ½ cup wine to simmer.
Add 11/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Add all chopped greens including cooked kale.
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.

roben Mounger, Columbia, TN


Lima Bean and Tomato Casserole
Main Ingredients: lima beans, tomatoes, celery, onions, honey
1 lb. Fresh lima beans
2 cups tomatoes
½ c. diced celery
2 sliced onions
2 t. honey, optional
salt to taste
Cook beans until nearly done. Drain. Add remaining ingredients and place in a casserole dish. Add more water if necessary and bake slowly 1 hour at 350.

Adapted from Country Life Restaurant, Nashville


Potato Leek Soup
Main Ingredients: Potatoes, Leeks, garlic, Olive Oil, Oregano, parsley, summer squash, corn, green beans
Potatoes
Leeks
garlic
Olive Oil
Water
salt & pepper
Oregano
parsley
summer squash
corn
green beans
Serves 4

Peel and boil potatoes, then mash some of them to turn the water white. Saute leeks and garlic in olive oil or butter and add to the soup. Salt and pepper to taste, use oregano and parsley to season.

Squash, corn or green beans can be added too.

Long Hungry Creek Farm, Red Boiling Springs


Southwestern White Bean Soup
Main Ingredients: onion, leeks, vegetable sock, tomato, Serrano chili, corn, cannellini beans, cilantro, thyme, garlic, cumin, coriander, turkey sausage, olive oil, salt, pepper, avocado, sour cream
1/4 c finely chopped onion
1/4 c finely chopped leeks
3 cups vegetable stock
1 medium tomato, chopped
1 tbsp diced Serrano chili, no seeds
1/2 cup fresh/frozen corn
1 can cannellini beans (rinsed)
1/2 cup (packed)chopped fresh cilantro
1 tbsp chopped fresh thyme
1/2 tbsp mince garlic
1 tsp ground cumin
1 tsp ground coriander
3/4 ground turkey sausage
2 tbsp olive oil
Kosher salt
fresh black pepper
Diced avocado
1 cup sour cream
Heat a medium/large saucepan, add olive oil. Add onions and garlic with a pinch of salt. Cook until onions are translucent, add leeks continue to cook until tender. Add the ground turkey, cumin, coriander, about a tablespoon of salt and pepper. Cook turkey thoroughly, add tomato, chili, corn, fresh cilantro and vegetable stock. Add cannellini beans last.
Let simmer until all ingredients are heated through, add salt and pepper to taste. Ladle into bowls, top with sour cream and avocado.
Alternatives:
Vegetarian: Use black bean instead of turkey or Morningstar Farms Meal Starters Grillers Recipe Crumbles

Nashville Farmers Market


Stuff peppers
Main Ingredients: green bell peppers, green beans, corn, ,
Ingredients:

6 medium to large bell peppers
2 teaspoons vegetable oil
2/3 cup finely chopped onion
2 cups corn kernels (fresh or frozen)
1 cup diced cooked green beans, cut into 1/2 inch pieces
2 medium tomatoes, seeded and chopped
1/3 cup chopped almonds
1 tablespoon pumpkinseeds
1/4 teaspoon salt
1/4 teaspoon marjoram,
1/4 teaspoon thyme
1/4 teaspoon hot pepper
dash of cayenne
5 ounces grated queso blanco or mozzarella
chopped cilantro (optional)
Preheat oven to 375.
Cut off the tops of the peppers about 1/3 inch from the top and scoop out the seeds and any large membranes.
Stand the peppers on a steamer rack, cover them, and steam them above boiling water for 5 minutes.
Set the peppers aside to cool.
In a skillet, heat the oil and add the onion and saute until golden brown.
Transfer the onion to a bowl and combine with the remaining ingredients.
Divide the mixture among the peppers, stuffing the peppers to the top.
Stand the stuffed peppers in a baking dish (do not cover) and put them in the hot oven for 25 minutes.

Roben Mounger, Columbia, TN


Sweet Potato, Kale & White Bean Soup
Main Ingredients: onion, carrots, garlic, sweet potato, kale, cannellini beans, chicken or vegetable stock
1 onion, finely diced
2 carrots, diced
2 cloves of garlic, minced
1 sweet potato, cut into cubes
1 bunch of kale with the ribs cut out, torn into bite-size pieces
1 can of cannellini beans, drained and rinsed
1 quart of chicken or vegetable stock

Saute the onion, carrots and garlic in a bit of olive oil for about 5 minutes. Add the broth, sweet potato and kale, bring to a boil then simmer gently for about 10 minutes, or until the sweet potatoes are soft. Add the cannellini beans and heat through. Serve it up and enjoy!

East Nashville Farmers Market


Tamale Pie
Main Ingredients: olive oil, onions, garlic, cumin, coriander, oregano, water, diced carrots, red or green pepper, squash, jalapeno, crushed tomatoes, cooked pinto, kidney or black beans, salt and pepper to taste.Cheddar cheese, cornmeal, white flour, salt, baking powder, baking soda, egg whites, buttermilk, canola oil, scallions, fresh cilantro or herb of choice, sour cream
* 2 teaspoons olive oil
* 1 cup chopped onions
* 3 tablespoons minced garlic
* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon dried oregano
* 1 to 2 tablespoons water
* 1 cup peeled and diced carrots
* 1 cup diced red or green pepper
* 1 cup diced squash
* 1 jalapeno, minced with seeds removed
* 2 cups canned crushed tomatoes (15 ounce can, undrained)
* 1 1/2 cups cooked pinto, kidney or black beans (15 ounce can, drained)
* salt and pepper to taste
* 4 ounces grated Cheddar cheese
* 3/4 cup corneal
* 1 tablespoon unbleached white flour
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 egg whites, beaten
* 1/2 cup buttermilk
* 2 teaspoons canola oil
* minced scallions, chopped fresh cilantro or herb of choice
* sour cream
1. Warm the olive oil in a heavy saucepan.
2. Add the onions and garlic, cover and cook for about 10 minutes.
3. Add the cumin, coriander, oregano, and enough water to prevent sticking, and the carrots, cover, and cook for 5 minutes.
4. Add the bell peppers, squash and jalapeno, cover, and cook for another 5 minutes.
5. Stir the tomatoes and beans, cover and simmer for 5 to 10 minutes.
6. Remove from heart and add salt and pepper to taste.
7. Preheat oven to 400.
8. Prepare a 2-quart casserole dish with cooking spray or light oil.
9. Spread the vegetable bean mixture in the bottom of the dish.
10. Sprinkle the cheese on top.
11. Set aside.
12. In a mixing bowl, combine the cornmeal, flour, salt, baking powder and baking soda.
13. In a separate bowl, mix together the beaten egg whites, buttermilk, and oil.
14. Gently fold the wet ingredients into the dry, stirring just until mixed.
15. Pour the batter directly on top of the vegetable-bean mixture, pressing down with the spatula.
16. Bake for 30 minutes, until the top is golden.
17. Garnish with scallions, herbs and sour cream.

Adapted from Moosewood Collective, Roben Mounger


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