|by Linda Fraser|
The appeal of beans and other dried legumes lies partly in their ability to keep well for long periods of time.
Results 51 - 60 of 616 for wax beans
Drain beans thoroughly. Pour into ... and chill several hours or overnight. To serve, drain well and serve on crisp salad greens. Makes 8 to 10 servings.
In 2 tablespoons ... few minutes, add beans and salt. Cover ... through but do not simmer. This is a variation of a Czech yellow wax bean called Vomache.
Drain beans well. Add beans ... oil, salt and pepper; pour over beans and green pepper. Refrigerate overnight. Toss well before serving then drain liquid.
Drain green beans, wax beans, and kidney ... vegetables. Add pepper; toss. Chill overnight. Before serving, toss to coat beans; drain. Makes 6-8 servings.
Place onions in ... simmer. Put all beans in a bowl. ... Pour into 3 quart casserole. Bake at 350°F 1 hour and 15 minutes covered or place in crock pot.
Drain all beans, mix all ingredients except the oil. Place in refrigerator and let chill. When ready to eat, drain all liquid and add oil.
Mix the vinegar, ... drain the kidney beans. Drain the wax beans and green ... together in a large bowl. Pour the dressing over and marinate for 2 to 3 hours.
1. Drain beans, water chestnuts, ... vinegar and sugar until sugar dissolves; stir. 4. Mix all together and refrigerate. 5. Best if made at least 2 days ahead.
Drain green beans, waxed beans, ... vinegars, and salad oil; pour over vegetables. Add salt and pepper; toss. Chill overnight. Before serving toss to coat beans.
Drain green beans, wax beans, kidney beans. ... vegetables. Add salt and pepper, toss. Chill overnight before serving. Toss to coat beans. Serves 6 to 8.
top of page