I have made Snipple Beans. It has been some time, but my husbands Grandmother and Aunt used to make them all the time. You GRIND the older beans in the garden.

The way we did it was to grind them and place them into several piles. Sprinkle some salt and let them set for about a half hour. Then pack them into quart jars and add 1 tsp. salt to each one and put the lid on (do not tighten the lids). I don't think we had to process them. Just set them on the shelf and in about 10 weeks you could use them.

To use them, we would simmer them with a beef bone that has lots of meat on it until it is tender and falls off of the bone. Then add thick sliced potatoes and cook until tender.

My father was crazy for this recipe.

Category:  Side Dishes, Vegetables
Msg Link:  http://www.recipelink.com/msgid/018181