|Broader Than Beans|
|by Lesley Waters|
This is a collection of 130 vegetarian recipes. As well as giving general advice on a well-stocked refrigerator, choosing and preparing produce, a...
Results 1 - 10 of 616 for pea beans
All varieties dried beans. Select mature, ... dried beans or peas in a large ... your local USDA Extension Service for details of special requirements.
Sprinkle chick peas and red beans with salt. Let ... remaining ingredients. Mix well, marinate, put in refrigerator at least 3 hours. Serve on salad greens.
Drain bean and peas into greased casserole ... melted. Pour over peas and beans. Then add 1/2 cup grated cheese over top. Bake at 350 degrees for 30 minutes.
In medium saucepan, ... 8 minutes. Add peas and onions; cook ... minutes until lima beans are tender. Drain. ... cooking. Drain. Continue as directed above.
Mix first 5 ingredients. Chop pimiento, celery, green pepper and onion. Drain beans and peas. Combine all. Let stand overnight. Drain and serve.
Remove bones and ... Remove strings from pea pods. Place pea ... water; drain. Rinse bean sprouts in cold ... cook and stir until thickened. 4 servings.
Drain juice from peas and beans and discard (or ... serving. Reserve marinade. Any left over salad will keep well in marinade for a week or so if refrigerated.
Drain peas, beans, corn and onion; mix together. Combine oil, vinegar and sugar. Pour over vegetables. Refrigerate 24 hours. Drain and serve.
Mix vinegar, sugar and oil together. Drain beans and peas, cut celery, ... pour the other mixture over it, and let stand for 12 to 24 hours in refrigerator.
1. Put frozen peas and lima beans in medium size ... thin. 3. When ready to serve, reheat the puree in the saucepan and season to taste with salt and pepper.
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