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Dec 12, 2012

Rosemary Green Beans with Smoked Turkey

Focus Dish – Rosemary Green Beans with Smoked Turkey


This recipe was created for a local garden shop as an idea on how to use Rosemary (the Herb of Remembrance) in a dish.  They have become a family favorite.  You know you’re on to something when family members start to pack away Green Beans and Cornbread like prized possessions.  I also took them as a dish for this year’s Material Girls Christmas Party.  To my delight our dear friend Pat Campbell loved them so much that I left some for her and John to enjoy for a future meal.

We’re a Spicy Bunch here at the Hodge House.  It started when I developed an interest in growing peppers.  They are some of the easiest vegetable crops to grow.  I later found out about how they are good for you on many levels – so the family had to get even spicier with my cooking.   Here is some information on the health benefits of chili peppers. 

I normally use Jalapeno peppers.  The peppers in this version came from my fabulous Hatch Chili Pepper “Tree”.   It was such a hit on Facebook earlier this summer that I brought it in from the cold for winter use.  I’m saving the seeds, thanks to Delores Randall of Khandie’s Kitchen Table for next year’s plantings.  She has been a real inspiration for growing things from seeds – I usually set out starter plants.   This will be a new adventure that I am excited to try.

Hatch Chili Pepper “Tree”


Rosemary Green Beans with Smoked Turkey

 3 pounds of fresh green beans, snapped and rinsed;

    frozen may be substituted, I recommend Birds Eye

    Steamfresh® Brand

1 ½ cups roasted smoked turkey

1 ½ cups sliced yellow onions, divided

1 medium Jalapeno pepper, seeded and diced

3 TBS extra virgin olive oil

3 cups of hot veggie stock, broth or water

1 TSP salt

2 TBS organic sugar

2 TBS of chopped fresh Rosemary

1 TBS of minced fresh herbs such Oregano, Thyme, Marjoram

In a large Dutch Oven, sauté green beans, smoked turkey, 1 cup of the onions, Jalapeno pepper, and Rosemary in the olive oil over medium high heat until the green beans are a bright green color and the onions are becoming translucent.  Add the salt, sugar and liquid(s).  Bring to a boil, stirring occasionally.  Reduce heat and simmer for 20 minutes.  Add remaining herbs and onions and continue to simmer for an additional 20 minutes or until desired tenderness is reached.  Adjust seasonings to taste.  Hint: Monitor liquid level throughout cooking, adding additional as needed to prevent scorching.

Here is a video on making the Rosemary Jalapeno Cornbread pictured above.

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wife, mother, sister, friend. Business owner, writer, photographer. Yes, it's a lot but life is full of opportunites and we should take full advantage of them.
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