Sweet And Sour Kidney Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans &, Peas | 8 | Servings | |
INGREDIENTS
| 2 | Kidney beans, drained 1 lb. | |
| each | ||
| 1 | Garbanzo beans, drained 1 | |
| lb. | ||
| 1 | Onion, chopped fine | |
| 1/2 | c | Diced celery |
| 1 | Green pepper, chopped fine | |
| 1/2 | c | Sugar |
| 1 | t | Seasoned salt |
| 1 | t | Black pepper |
| 1/2 | c | Salad oil |
| 1/2 | c | Wine vinegar |
INSTRUCTIONS
Combine vegetables in large bowl. Combine sugar, salt, pepper, oil and vinegar and pour over vegetables. Stir well; cover and refrigerate overnight. Stir occasionally to marinate thoroughly. Yield: 8 to 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”
Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 128
Total Fat: 14.5g
Cholesterol: 0mg
Sodium: 619.8mg
Potassium: 434.5mg
Carbohydrates: 64g
Fiber: 8.4g
Sugar: 16g
Protein: 10.9g