Marsha's Maverick Beans (Reader Recipes)

Marsha's Maverick Beans (Reader Recipes) FARM HOME Food 26-2-30 1 lb. red Mexican beans (small red beans) 1 small onion, finely chopped. 2/3 cup white vinegar 2/3 cup dill pickle juice (can be part pepper juice) 3/4 cup corn or olive oil 2 tbsp garlic salt Salt and finely ground pepper Wash and pick over beans. Cover with three quarts of water and bring to a boil. Reduce heat and continue to cook until beans are tender but still firm. Drain, but do not rinse. Add onion, vinegar, juice, oil, and spices. May be served warm, but they are better cold. Donna Bierocks

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