ADVERTISEMENT
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.
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.
MsgID: 018181
Shared by: Susan - Mill City, Or
In reply to: Thank You: Snipple Beans
Board: Vintage Recipes at Recipelink.com
Shared by: Susan - Mill City, Or
In reply to: Thank You: Snipple Beans
Board: Vintage Recipes at Recipelink.com
- Read Replies (16)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Sauteed Asparagus with Mushrooms
- Vegetable Mixed Grill with Balsamic Marinade
- Delicata Squash Rings with Warm Sage and Garlic Butter
- Stuffed Zucchini
- Stir-Fried Hot and Sour Cabbage (using garlic and green onion)
- Broccoli with Spanish Green Herb Sauce (blender or food processor)
- Sweet Basil Broiled Tomatoes (with garlic and bread crumbs)
- O'Charley's Broccoli - seasonings
- Mixed Peppers in Oil and Vinegar
- Spicy Stuffed Zucchini (using bread crumbs, cheese and jalapeno)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!