Caraway Mustard Kidney Beans Food

CARAWAY-MUSTARD KIDNEY BEANS

Steps:

• Dry sauté the cabbage and leeks in a large pot over medium-high heat, stirring frequently, for 3 minutes.
• Add the kidney beans, broth, mustard, and caraway seeds and bring to a simmer.
• Decrease the heat to low and cook until the liquid is almost gone, 8-10 minutes.
• Serve hot.

KIDNEY BEANS ON RYE CARAWAY

Steps:

• Drain the kidney beans by partially opening one side of the can and fully opening the other side. Rinse the juice out.
• Toast the bread slices.
• While the bread is still hot, hold the bread with tongs or an oven mitt while rubbing the stick of butter on the bread until the desired amount is applied.
• Place a handful of kidney beans on the bread.
• Sprinkle enough salt and pepper to taste.

MUSTARD WAX BEANS

Steps:

• Cook beans in boiling water until just tender.
• Drain well.
• Heat first amount of vinegar in large pot until it boils.
• Measure next 8 ingredients into bowl.
• Stir well.
• Gradually stir in remaining vinegar to make a smooth paste.
• Stir into boiling vinegar until it returns to a boil & thickens.
• Add beans stir gently, return to a boil.
• Fill hot sterilized jars to within 1/2" of top.
• Place sterilized metal lids on jars & screw metal bands on securely.
• For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.

HAMBURGER AND KIDNEY BEANS

Steps:

• Brown and drain ground beef.
• Add Kidney Beans (I always drain one can and use juice from other can) to beef and stir.
• Season to taste.
• Serve over Mashed Potatoes.