Bring 3 qts water to boil.
In a large bowl; combine macaroni, 3 bean salad, celery and eggs; blend in slad dressing, relish, salt and pepper.
Chill at least 1 hour; if desired you can use 2 of the boiled eggs in the salad and slice the remaining egg and use as garnish.
Drain cans of beans and place in bowl along with the next 4 ingredients.
Wisk together the last 5 ingredients and pour over bean mixture.
Combine and refrigerate for a couple of hours for best taste.
I typically use dried parsley and rosemary as that is what I usually have on hand!
aking dish, put 1/3 of the bean/tomato mixture.
Top
Bring to a boil: onion, pepper, picante sauce, tomatoes and spices.
Simmer 10 minutes, uncovered.
Stir in beans.
Using a 13 x 9 x 2-inch casserole, spread 1/3 bean mixture.
Top with half of tortillas.
Top with half the cheese.
Repeat: bean, tortilla, bean, then the remaining cheese.
Bake 30 minutes at 350\u00b0.
br>Cut three circles of bean curd skin in half, divide
Drain beans.
Add green pepper and onion.
Mix additional ingredients into it.
Refrigerate, stirring once in awhile. Leave overnight or at least 4 hours so beans have a chance to pickle.
Heat oil in large pot.
Cook bacon, onion and garlic for 3 minutes.
Add potatoes, cook further 5 minutes.
Stir in can of three bean mix and stock.
Bring to the boil, reduce heat and simmer till potatoes are tender.
Season and stir in cream.
Combine and cook in large soup pot.
Simmer 3 to 4 hours.
dd vegetable broth powder. Add 3-bean mix, black beans, pinto beans
Put first 3 ingredients together and drain.
Then mix together the rest of the ingredients.
After you mix, then add this to the 3 bean mixture and stir to coat the beans.
Store overnight in the refrigerator or make 3 or 4 hours ahead of time.
Combine beans with remaining ingredients (except chicken) in a large pot.
Bring to a boil.
Simmer 30 minutes.
Add chicken or ham pieces or both and simmer 30 to 40 minutes until meat is cooked and tender.
Makes 3 to 3 1/2 quarts.
Cook macaroni but do not overcook.
Rinse immediately with cold water and drain a few minutes.
Turn into a large bowl. Slice and saute kielbasa; drain on paper towels.
Put 3-bean salad in freezer.
Mix all of the ingredients and refrigerate at least 4 hours, overnight is better.
All of the ingredients can be changed to suit your own taste.
Four bean salad can be used instead, also.
Fry bacon and drain off most of the grease.
Saute onion.
Add catsup, mustard and brown sugar.
Mix well and combine with bean mixture.
Bake at 350\u00b0 for 45 minutes.
Saute beef, bacon and onion.
Drain beans except pork and beans and add to meat mixture.
Add remaining ingredients.
Stir well and pour into large bean pot or baking dish.
Bake 1 hour at 350\u00b0.
Mix first 5 ingredients in a bowl.
Mix last 5 ingredients together.
Pour over bean mixture and marinate a few hours or overnight.
Combine beans, celery and pimiento.
Dissolve salt and sugar in vinegar and add salad oil.
Cover and shake.
Pour over bean mixture.
Chill several hours or overnight.
Stir occasionally.
Drain liquids from 3 cans of beans and rinse.
Place beans in large bowl.
Slice onion and cut pepper into small pieces; add to beans.
In separate bowl, mix remaining ingredients; pour over bean mixture.
Refrigerate overnight, stirring occasionally.
Drain beans and mix.
Add pepper and onion.
Mix oil and vinegar with the rest and pour over bean mixture and toss. Refrigerate covered until served.
Keeps hours ahead.
Serves:
10.