Italian Beans

Susie Mae Hester, Ruth Drummond

Drain two (16 ounce) cans cut Blue Lake beans (save the liquid). Mix in saucepan (dry ingredients, then liquid);

  • 1/2 tsp black pepper
  • 1 tsp salt
  • 6 heaping Tbsp sugar
  • 1 package garlic salad mix
  • 3/4 cup wine or salad vinegar
  • 3/4 cup bean liquid
  • 2 tsp mustard

Let come to a boil and boil about 1 minute. Add the beans and let boil about 2 minutes. Stir so that all will be piping hot. Have 2 medium onions sliced thin and about 2 cups of celery chopped in bite size pieces. In a jar, layer the beans, celery and onions; then pour rest of liquid until jar is full. Cover with lid; let cool and refrigerate. Will keep several weeks.


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