2 cn Green beans, cut
1 cn Wax beans, cut
1 cn Red kidney beans
1 cn Garbanzos
5 sm Onions (or 2-3 big ones)
1 c Sugar
1/2 c Wine vinegar
1/2 c Cider vinegar
1 t Tarragon
1/2 t Basil
ds Black pepper
Drain juice from all cut beans and save. Drain kidney beans and
garbanzos; rinse (do not 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
cups (if not, add water). Add 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 cucumbers, avocado, sweet bell pepper and/or pimento.