Bean recipes, beans ,beans come in all shapes, colors and sizes!

BEAN RECIPES

BEAN SALAD

• 2 Cups sugar
• 1 ½ Cups vinegar
• ½ Cup water
• ½ Teaspoon salt
• 1 Cup chopped green pepper
• 1 ½ Cups chopped celery
• 1 Can drained yellow beans
• 1 Can drained green beans
• 1 Can drained lima beans
• 1 Can drained red kidney beans
• 1 Cup chopped sweet onion

Boil the sugar, water, vinegar and salt, and then cool. Pour the liquid over the beans and vegetables. Refrigerate for one day, before serving.

BUTTER BEANS WITH ARTICHOKES

• 2 (14 ounce) Cans drained artichokes
• 1 Cup lemon juice
• 2 (16 ounce) packages frozen butter beans
• ½ Cup chopped onion
• 1 Cup finely chopped celery
• 2 Tablespoons olive oil
• 2 Tablespoons vegetable oil
• ¼ Cup fresh dill
• ¼ Cup fresh basil

Preheat oven to 350 degrees.

Cover the artichokes with the lemon juice. Cook beans according to package directions. Cook onion and celery in combined oils until translucent. Add beans, dill and basil.

Place in a 2 quart greased casserole dish. Arrange artichokes on top, and pour lemon juice over all. Cover and bake for 30 minutes. Turn artichokes over, and bake for another 15 minutes. Serve hot.

GREEN BEAN CASSEROLE

• 4 Packages frozen French green beans (prepare as directed on package)
• 2 Cans water chestnuts-drained & sliced
• 1 Can mushrooms-drained & sliced
• 2 Cups grated sharp cheddar cheese
• 2 Tablespoons flour
• 2 Tablespoons chopped onion
• 2 Tablespoons sugar
• Salt/Pepper to taste
• Italian bread crumbs
• 2 Tablespoons butter
• 2 Cups sour cream

Preheat oven at 350 degrees. Combine all ingredients except Italian bread crumbs, sour cream and butter. Mix together and then blend in the sour cream. Pour into greased casserole dish. Cover with Italian bread crumbs, and then dot with the butter. Bake for 45 minutes.

Bean Recipes

BLACK BEAN AND CORN SALAD

• 2 Cans (15 ounce) drained and rinsed black beans
• 6 Roma tomatoes, chopped
• ½ Cup sliced green onions
• 3 Tablespoons fresh lime juice
• 1 Tablespoon Italian salad dressing
• 1 Teaspoon Cumin
• ½ Teaspoon salt
• ½ Cup chopped fresh cilantro
• ¼ Teaspoon pepper
• 3 Cans Maxi-corn, drained

Mix all ingredients except black beans and tomatoes. Refrigerate for a few hours. Add the black beans and tomatoes before serving.

BEAN MEDLEY

• 2 Medium chopped onions
• ½ Pound chopped bacon
• ¾ Cup brown sugar
• ½ Cup cider vinegar
• 2 Tablespoons prepared mustard
• Salt/Pepper to taste
• 2 Small cans pork & beans
• 1 Regular can kidney beans, drained
• 1 Regular can lima beans, drained
• 1 regular can butter beans, drained

Preheat oven to 350 degrees. Brown onions and bacon together. Add the brown sugar, vinegar, mustard, salt and pepper. Blend together. Mix with the beans and bake in a greased casserole dish for 1 ½ hours.

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