1 lb fresh green beans
1/2 cup water
1 can pinto beans
1 can black beans
2 cloves garlic, minced
pinch of oregano and basil (optional)
1-2 red vinegar peppers, sliced
1/3 teaspoon rubbed sage or Lawry's Poultry Seasoning
salt and pepper, to taste
1/2 cup Good Seasons Italian dressing (or vinaigrette)
1/2 cup water
1 can pinto beans
1 can black beans
2 cloves garlic, minced
pinch of oregano and basil (optional)
1-2 red vinegar peppers, sliced
1/3 teaspoon rubbed sage or Lawry's Poultry Seasoning
salt and pepper, to taste
1/2 cup Good Seasons Italian dressing (or vinaigrette)
Wash beans in cold running water. Remove both ends from beans. Cut beans into 1 1/4 inch pieces.Bring 1/4 cup water to a rolling boil. Add the garlic and a pinch of salt to the water.
Drop cut beans into boiling water; reduce heat to a simmer and continue cooking until beans are a bright green color and slightly tender.
Drain 1/2 the liquid from the canned pinto beans and add to the green beans in the saucepan. Do the same with the black beans. Add sage or poultry seasoning. If you use the rubbed sage instead of the seasoning, adjust salt as necessary. Add oregano and basil, if using (use fresh herbs when in season, but dry herbs can be rehydrated in cooking water). Stir well.
Slice the vinegar peppers into strips 1 inch long and 1/4 inch wide; add to mixture. Stir in dressing and bring to a boil for 1 minute.
Serve immediately while still warm, or chill in refrigerator and serve cold. Makes a wonderful side dish for hot Summer night barbecues.
Drop cut beans into boiling water; reduce heat to a simmer and continue cooking until beans are a bright green color and slightly tender.
Drain 1/2 the liquid from the canned pinto beans and add to the green beans in the saucepan. Do the same with the black beans. Add sage or poultry seasoning. If you use the rubbed sage instead of the seasoning, adjust salt as necessary. Add oregano and basil, if using (use fresh herbs when in season, but dry herbs can be rehydrated in cooking water). Stir well.
Slice the vinegar peppers into strips 1 inch long and 1/4 inch wide; add to mixture. Stir in dressing and bring to a boil for 1 minute.
Serve immediately while still warm, or chill in refrigerator and serve cold. Makes a wonderful side dish for hot Summer night barbecues.
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