INGREDIENTS

INSTRUCTIONS

Separate the pods from the stalks. Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15
minutes.  Bring a large pot of wellsalted water to a boil, add the
beans and  boil over high heat for 5 to 6 minutes. (For a firmer bean,
decrease  the cooking time.) Don't cover the pot or the beans will lose
their  bright green color.  When ready, drain beans and serve hot or at
room temperature. To eat  as finger food, serve the beans in baskets or
bowls. Squeeze the pods  with your fingers to press the beans into your
mouth and discard the  pods.  Yield: 4 servings TAMALES WORLD TOUR SHOW
#WT1A05  Recipe by: Susan Feniger and Mary Sue Milliken  Posted to
MC-Recipe Digest V1 #807 by Holly Butman  <butma001@acpub.duke.edu> on
Sep 25, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3564.9mg
Potassium: 109.4mg
Carbohydrates: 9.7g
Fiber: 3.2g
Sugar: 3.6g
Protein: 3.7g