Zesty butter beans

Yield: 1 Servings

Measure Ingredient
¼ cup Chopped green peppers
¼ cup Chopped onion
2 tablespoons Margarine
1 can Condensed tomato soup; (10 3/4 oz.)
¼ cup Water
2 cans Butter beans; drained (16 oz. each)
1 tablespoon Brown sugar
1 tablespoon Vinegar
1 teaspoon Prepared mustard

In saucepan cook green pepper and onion in butter until tender. Add remaining ingredients. Simmer a few minutes to blend flavors. Stir occasionally. Makes about 5 cups.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 27, 1998

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