INGREDIENTS

INSTRUCTIONS

Two Hot Tamales World Tour  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
well-salted 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.  Note: Paulette Mitchell, author of The Complete Soy Cookbook
recommends simmering in salted water for 10 to 12 minutes.  Posted to
EAT-LF Digest by "bill pawelko" <billjr1@bellatlantic.net>  on May 17,
1998

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