Marinated Bean Salad

Salad:
1 lb Italian green beans; * see
-note
salted water
15 oz red kidney beans; drained
8 3/4 oz garbanzo beans; drained
1 sweet red or green bell
-pepper; seeded and slivered
1/2 c slivered mild red onion
1/2 c chopped celery
2 tb sweet pickle relish
Mustard-Herb Vinaigrette
-Dressing:
2 tb cider vinegar
1 clove garlic; minced or
-pressed
1 tb Dijon mustard
2 tb chopped parsley
1/4 ts salt
1/4 ts sugar
1/8 ts dried thyme
1/8 ts oregano
1 Dash seasoned pepper
2 tb olive oil
1/4 c salad oil

To prepare salad, in a large pot bring a large quantity of salted water to
boil. Add green beans and boil, uncovered, until beans are tender-crisp (4
to 6 minutes). Pour into a colander to drain. Immediately rinse with cold
water to stop cooking. Drain well . Mix green beans, kidney beans, garbanzo
beans, pepper, onion, and celery. Stir pickle relish into dressing; set
aside. To prepare Mustard-Herb Vinaigrette Dressing, in a small bowl mix
vinegar, garlic, mustard, parsley, salt, sugar, thyme, oregano, and pepper.
Using a whisk or fork, gradually beat in oil. Combine Mustard-Herb
Vinaigrette Dressing gently with bean mixture. Cover and refrigerate for 3
hours or longer (up to 8 hours) to blend flavors. Mexican Food Recipe.

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Many Bean Stew

1 onion; chopped
1 tb oil
2 cl garlic; chopped
1 1/2 ts paprika
1/2 c pinto beans
1/2 c great northern beans
1/2 c kidney beans
1/2 c lentils; red
5 c water
1 bay leaf
1 tb celery seed
1 tb dill weed
2 ts salt
1/4 ts black pepper
1 vegetable bouillon cube; or
-1 tsp powder
2 c potatoes; cubed (potato,
-carrots,

Saute onion, garlic in oil along with paprika.

Put all ingredients in slow cooker, and simmer on high for about 4 hours.

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Maple Baked Beans (Mexican Food Recipe)

2 c dried navy beans; picked
-over and
1 ; rinsed
1 onion; chopped
1 lg garlic clove; chopped fine
1/2 lb bacon; chopped
8 c water
1/2 c grade b maple syrup; (or
-grade a maple
1 ; syrup flavored with
1 ; 3 drops maple
1 ; extract, or to
1 ; taste)
1 ts english-style dry mustard
1/2 ts paprika

In a 7 1/2-quart ovenproof heavy kettle measuring about 12 inches across
combine beans, onion, garlic, bacon, and water and simmer, covered
partially, 1 hour. Ladle out and reserve 1/2 cup cooking liquid.

Preheat oven to 300F.

In a bowl stir together reserved cooking liquid, maple syrup, mustard, and
paprika until combined well and stir into bean mixture with enough
additional water to just cover beans.

Bake beans, covered, adding water at hourly intervals to keep mixture just
covered, 5 hours.

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