Sunday, January 18, 2009

Pickled Bean Dip

From Melanee Steinhorst

1 can each of the following:
Black eyed peas
Pinto
Small red or pinto
Small kidney
Navy
Black
White shoe peg corn

1 onion
2 stalks celery
1 bell pepper

Bring to a boil:

¾ cup cider vinegar
½ cup vegetable oil
1 T water
1 cup sugar
½ tsp pepper
1 tsp salt

Boil 1 minute. Cool. Pour over beans and veggies and let sit overnight. Serve with chips.

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