Pickled Beans
I’ve never measured anything for this mixture. Basically, I’m aiming to fill a 1 pint mason jar about 7/8ths full.
I don’t follow a traditional recipe for either pickled beans or bean salad, it’s a bit of a combination – and NO sugar. Any way you look at it, it’s tasty!
I use dried beans, but canned will work too!
Rinse a mixture of whatever beans you have. For the batch you see in the pictures, I used:
Navy Beans
Chick Peas
Black Eyed Peas
Kidney Beans
Lentils
Lima Beans
Black Beans
1/2 an onion, thinly sliced.
Thin slices of bell peppers and celery would be good too.
1 clove of garlic, minced.
1/2 tsp. each salt, peppercorns, and mustard seed.
Put everything in a mason jar.
Add vinegar to cover 2/3rds of bean mix, and top of the other 1/3rd with vegetable oil.
Seal loosely with lid and keep in fridge for several days. Shake the jar everyday. I served this after about a week in the fridge, with toast topped with garlic butter.
