Brown sausage and chopped onion and drain.
Pour into slow cooker.
Add drained green, lima and yellow wax beans, then add kidney and pork and beans with liquid.
Add mustard, brown sugar and tomato sauce.
Simmer until ready.
f the salt and the wax beans, return to a boil, and
In a medium skillet saute onion until soft in butter.
Add wax beans, salt and pepper.
Heat on low until heated through, stirring often.
oth ends of the string beans; cook beans uncovered in boiling lightly
In a large frying pan, heat olive oil over medium heat. Cook carrot and shallot for 1 min, or until shallot is softened. Add beans and cook for 2 mins, or until heated through. Add 1/4 tsp lemon zest and 1 tbsp lemon juice. Season.
rained butter beans, French green beans, pork and beans, lima beans, yellow wax beans, kidney beans, 1/2
Drain and mix green beans, yellow wax beans, kidney beans, bell pepper and onion.
Combine remaining ingredients for marinade.
Mix marinade and pour over salad.
Let stand covered in refrigerator overnight.
Combine in bowl: green beans, yellow wax beans, red kidney beans, onion, green bell pepper and pimento, mix well. In sauce pan combine sugar, salt, pepper, oil, and vinegar. Heat on stove until it comes to a boil. Pour over mixture of vegetables. Cool and put in refrigerator. Stir gently 3 or 4 times before serving.
Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Combine everything in saucepan except beans.
Simmer until potatoes are done. (You may want to add a small amount of water to the mixture).
When the potatoes are done, add one can each yellow wax beans and one can ceci beans.
Simmer for about 10 minutes and serve.
Fry hamburg and onion.
Drain off grease.
Put in tomato soup, yellow wax beans and green beans.
Simmer together for 20 minutes. Make mashed potatoes.
Put on top of hamburg mixture in a casserole dish.
Put grated cheese on top.
Bake at 350\u00b0 for 20 minutes.
Combine corn, green beans, onion, bell pepper, yellow wax beans and red kidney beans in a large bowl.
Mix the oil, sugar, black pepper, vinegar and salt together and pour over vegetables. Cover and stand in refrigerator; stir once or twice.
This salad will keep for several days if kept refrigerated in covered container.
Mix in large bowl salt, pepper, vinegar, sugar and vegetable oil.
Mix until sugar is dissolved; then pour over vegetables (onion, green pepper, green beans, yellow wax beans, red kidney beans, baby lima beans).
Let set 12 hours or overnight (the longer the better).
In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
In large skillet, brown beef; add onion and celery and cook until tender.
Add tomato soup, tomato paste, barbecue sauce and catsup.
Simmer about 15 to 20 minutes; put in large roaster and add green beans, lima beans and wax beans, which have been drained.
Do not drain the chili beans or pork and beans but add to beef mixture along with brown sugar and mustard.
Mix well and bake, uncovered, at 350\u00b0 for 1 hour.
Makes 25 servings.
Cook beans in boiling water until just
Cook beans in salted boiling water until soft (not crispy) tender and drain.
Add butter and mix until butter melts.
Add cracker crumbs, salt and pepper, stir to combine and serve.
Brown the ground chuck. Spoon off the fat. Add onions and celery to meat and cook until tender. Stir in the soup, paste and catsup. Simmer for 15 minutes. Drain the green, lima and wax beans and combine with meat mixture. Do not drain the other beans, just add. Stir in brown sugar and mustard. Bake in a preheated 325\u00b0 oven for 1 hour or cook in crock-pot on low all day.
Boil wax beans and celery in salted water for about 25 minutes.
Drain off water.
Put butter and bacon in a frying pan and let cook until bacon starts to become crisp.
Mix in with a fork the beans, celery and pepper.
Let cook for about 2 minutes.
Then serve.
oil, steam or microwave wax beans and green beans for 3 mins, or