String and break beans.
Boil corn on cob, then cut corn off cob.
Boil beans until tender and drain.
Put all beans and corn in a stone crock.
Add salt and mix well with beans and corn.
Add enough water to cover beans and corn.
Weight down with plate. Tie a clean cloth over top of crock.
Allow beans to work about 7 to 10 days.
Pack in hot jars to 1/2-inch from top and seal. Bring canner to 10 pounds pressure and remove from heat.
When pressure drops to zero, remove jars and store.
n a cutting board, and slice through them lengthwise into
String and break beans; cook until beans are soft enough to mash; drain.
Put in gallon jar or crock and add 1/2 cup pickling salt.
Cover with cold water.
Weight down with something heavy enough to keep beans under water.
Let set for 8 to 10 days.
Boil corn on cob.
Pickle in jar using same amount of salt and water. Drain; after 8 to 10 days, cut corn off cob and mix with beans. Heat beans and corn mixture until hot all the way through.
Pack in hot jars and seal.
Process in canner in boiling water 15 minutes.
Break beans and cook until done.
Pour water from beans.
Boil corn on cob.
Cool and cut from cob.
Mix together and place in large jar.
Mix remaining ingredients together and bring to a boil.
Pour over the beans and corn already in jar.
Place weights over mixture and cover tightly for 9 days.
After this, you may can or leave in jar.
Cook beans and corn together in water until beans and corn are just tender.
Heat oil on a medium skillet over medium high heat.
Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper.
When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
In a medium bowl mix together the tomatoes, onions, jalapeno, onion, lime juice, cumin and cilantro, beans and corn.
Refrigerate at least an hour and adjust seasonings to taste.
Serve with chips or vegetables or whatever pleases you.
Drain beans and corn; spread in the bottom of a 9 x 13-inch Pyrex dish.
Mix next 5 ingredients.
Spread over top of casserole.
Sprinkle generously with almonds.
Melt margarine. Sprinkle crushed crackers over casserole.
Pour margarine over crackers.
Bake at 350\u00b0 for 30 to 45 minutes or until bubbly in the center.
n medium heat. Cook and stir garlic and spices for 30 seconds
In a rice cooker or pot, cook all the rice, beans and corn in water until done.
Add in tomato, cayenne, flakes, paprika, salt and pepper and stir once or twice.
Serve with butter and enjoy!
ow heat. Add the onions and cook, stirring occasionally, until translucent
/2.
Beat eggs and milk together then stir in
Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.
Mix and drain beans and corn.
Grease casserole dish and spread beans and corn in dish.
Mix soup, sour cream, cheese, onions and salt.
Spread over beans and corn.
Mix melted oleo, crackers and almonds.
Spread on top.
Bake 45 minutes at 350\u00b0 uncovered.
Drain green beans and corn.
Put green beans in a long casserole dish and spread corn on top.
Mix together sour cream, soup and salt and spread on top of beans and corn.\tMix cheese, butter and crackers.
Put on top and bake at 350\u00b0 for 30 minutes.
Drain and mix French cut beans and Shoe Peg corn.
Spread in 8 x 8-inch casserole dish.
Mix cream of celery soup, sour cream and shredded Cheddar cheese.
Pour over beans and corn.
Spread Ritz cracker crumbs over mixture.
Pour melted butter over crackers and bake at 350\u00b0 for 40 minutes.
ig pot. Add garlic, onion, and jalepeno. Stir until onion is
You will need a 5-gallon jar.
Cook green beans or corn until done.
Let cool.
Cut corn off cob (corn may be pickled on cob, if desired).
Mix salt in 4 gallons of water, pour over beans or corn or both.
Press down, lay grape leaves or brown paper on top.
Lay a clean creek rock on top to hold down.
Cover jar.
Top with clean white cloth.
The corn and beans may be layered in jar and pickled together.
Cook or steam green beans until just tender.
In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
Add green beans and corn and cook about 2 minutes until heated through.
Add salt and pepper to taste. Combine herbs and stir in half of them.
Remove mixture to a serving dish and sprinkle with remaining herbs.
If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.
Drain beans and corn. Mix together and put in a greased casserole.
Mix soup, sour cream, cheese, onion and salt.
Spread over beans and corn. Mix 1 roll of Ritz crackers (crushed) with 1/2 cup melted butter.
Spread on top of the casserole.
Bake uncovered for 45 minutes at 325\u00b0.