 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
|
This is from my food preservation group. I would be tempted to do the beans in the crock pot. Ingredients:
3 cups boiling water |
1 1/2 cups dried kidney beans |
1 garlic clove |
3 tablespoons white vinegar |
2 teaspoons salt |
1 teaspoon dry mustard |
1/4 teaspoon granulated sugar |
1/4 teaspoon ground paprika |
black pepper |
1/2 cup oil |
lettuce |
Directions:
1. Pour boiling water over dried beans, let set for 1 hour to plump. Cover and.
2. cook until tender, about 2 to 3 hours. Drain, saving liquid for soups.
3. Chill beans in refrigerator.
4. Crush garlic with fork. Add vinegar and let set for 10 minutes. Remove
5. garlic and add salt, mustard, sugar, paprika, pepper and oil. Beat until blended.
6. Add chilled, cooked kidney beans and mix lightly. Cover and chill for
7. several hours, tossing occasionally with fork. Serve on lettuce leaves.
|
|