|The Bean Harvest Cookbook|
|by Ashley Miller|
Long a favorite food for those interested in high-fiber, low-fat nutrition, beans are also an excellent source of protein.
Results 1 - 10 of 33 for sauerkraut bean salad
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Combine first 5 ingredients. In a separate saucepan combine sugar and vinegar; bring to a boil and pour over kraut mixture. Let set in ice box ...
Boil: 2 c. vinegar Add: Pour over vegetables. Let stand overnight. Keeps 2 weeks.
Place pork and beans in 9"x13" pan. ... top, 2 cups sauerkraut over this. Remaining ... top with pepper rings over cheese. Bake 5 minutes more. Serve hot.
Squeeze most of juice from sauerkraut and set aside. Drain all top liquid form beans. Combine sauerkraut, ... garlic powder. Drizzle salad oil over top ... good on hot days.
Drain and rinse sauerkraut and garbanzo beans. Mix in large bowl. Let stand in refrigerator overnight in jars. Keeps up to 2 months when refrigerated.
Bring to a boil and let cool. Pour over ingredients below and chill a day.
Combine above. Shake until sugar is dissolved. Pour over vegetables and toss to coat. Cover. Refrigerate overnight.
Mix well and pour over the sauerkraut mixture. Blend well. Chill at least 12 hours before serving. Keeps well in refrigerator for several weeks.
Mix together lightly; cover and chill. (Fresh beans can also be used.)
Boil sugar and vinegar for 2 minutes. Cool and pour over mixture of vegetables. Keeps very well.
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