I obtained this recipe from a friend and it is delicious and easy! I recently served it with a roast pork meal, and it was a great side dish. It is actually better the second day so plan to make it a day ahead. Serve it at room temperature or slightly warm.
1 can of white beans
1 can of kidney beans
1 can of French cut green beans
Drain all of the above and put in a large serving dish with one small onion, chopped, and 1 can of vegetarian baked beans (16 oz.) UNDRAINED.
1/2 cup olive oil
1/2 cup white vinegar
1/3 cup sugar
4 teaspoons dried basil
1 teaspoon dried mustard
Heat the above 5 ingredients until the sugar is dissolved. Pour over beans/onion mixture and stir to combine. Chill.
For lunch today, this Southern girl had a bowl of slightly warmed beans with leftover cornbread crumbled into them. Yum.
1 can of white beans
1 can of kidney beans
1 can of French cut green beans
Drain all of the above and put in a large serving dish with one small onion, chopped, and 1 can of vegetarian baked beans (16 oz.) UNDRAINED.
1/2 cup olive oil
1/2 cup white vinegar
1/3 cup sugar
4 teaspoons dried basil
1 teaspoon dried mustard
Heat the above 5 ingredients until the sugar is dissolved. Pour over beans/onion mixture and stir to combine. Chill.
For lunch today, this Southern girl had a bowl of slightly warmed beans with leftover cornbread crumbled into them. Yum.
I am going to make this! I'm trying to serve more beans lately but my recipe collection seems limited to chili and bean soup.
ReplyDeleteI wanted to tell you I requested the first 3 Mrs Pollifax books from the library!
Lee
I've got to start the 3rd Mrs. Pollifax book. My boys are getting ahead of me!
ReplyDeleteHope you like the beans!