Superstar Beyoncé has tasted the finest cuisine from around the world, but what really hits the spot for the Houston native? Mom Tina Knowles’s Cajun green bean stir-fry.
The singer-actress, who raves the green beans are “life-changing,” says, It is the most tasty, delicious dish. And it s green beans, so you don t feel too guilty about eating them. They taste like steak!
Tina Knowles’s flavorful side dish certainly would have come in handy for Jeff Probst. As host of 21 seasons of Survivor, Probst and the show’s contestants have faced plenty of hostile environments where food – forget 5-star cuisine! – is hard to come by.
Last season’s Survivor: Nicaragua was no different. “I ate a lot of rice in Nicaragua and was looking for a way to spice it up back home,” says Probst, who tells PEOPLE his main requirements for a meal are “it s fast. it s tasty. it s healthy,” that’s why he’s a fan of the website cookusinterruptus.com because they show you how to make it.
Try Beyoncé and Jeff Probst’s flavorful dishes right here, and for more stars’ favorite recipes, pick up PEOPLE’s Cooking with the Stars issue, on newsstands now!
Tina Knowles’s Cajun Green Bean Stir-Fry
• 4 slices bacon, finely chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 lbs. green beans, trimmed and sliced in half (8 cups)
• ¾ lb. baby potatoes, lightly steamed and halved
• 1 tbsp. seasoning salt
• 1 tsp. ground black pepper
• ½ tsp. cayenne pepper
• ¼ cup water
1. In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes.
2. Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.
Jeff Probst’s Fried Brown Rice with Peas and Currants
Serves 4 to 6
• 1 to 2 tbsp. butter or olive oil
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Pinch of ground red pepper (optional)
• ¼ cup pine nuts, cashews or tamari-roasted nuts
• 2 to 3 green onions, sliced
• ¼ cup dried currants
• ½ cup frozen peas
• 3 cups cooked brown rice
1. Melt butter or heat oil in a large skillet over medium-low heat. Add cumin, coriander, red pepper and nuts; cook 1 minute or until fragrant.
2. Stir in green onions; cook 1 minute. Stir in currants and peas and cook 1 to 2 minutes. Gradually add rice, stirring until blended.
3. Flatten rice mixture in skillet; cook 4 to 5 minutes over medium heat or until bottom layer of rice is slightly browned. Stir mixture and repeat procedure. Cook4 to 5 additional minutes. Serve immediately.
Recipe courtesy cookusinterruptus.com.