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Ingredients
- 2 can Green beans, cut
- 1 can Wax beans, cut
- 1 can Red kidney beans
- 1 can Garbanzos
- 5 sm Onions (or possibly 2-3 big ones)
- 1 c. Sugar
- 1/2 c. Wine vinegar
- 1/2 c. Cider vinegar
- 1 tsp Tarragon
- 1/2 tsp Basil
- Â Â ds Black pepper
Directions
- Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (don't retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings.
- To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle.
- Marinade: Of the retained juice, you should have a little more than 2 c.
- (if not, add in water). Add in sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product."
- Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar). Set for 2 days.
- Can also add in cucumbers, avocado, sweet bell pepper and/or possibly pimento.
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