Bean Salad

Soak in enough water to cover 500 grams of dry Mixed Beans (purchased from supermarket) overnight.
Next day bring to boil for five minutes.
Turn off heat and leave for one hour then pour water off,
add fresh water and simmer for thirty minutes.
Pour off water once more, always rinse beans between boiling.
We usually pour off and discard the soaking liquid. This removes impurities.

** Don’t boil beans too much or else they go mushy – boil them to just beyond al denté. 

OR:: buy 1- 2 x cans 400g four beans

Brine

1/2 c water
1 tsp salt
¾ tsp ginger, optional
1 c sugar
300 mls white or malt vinegar
Bring to boil, pour over beans

Add
2 finely chopped onions
1 cup cooked, sliced green beans +/or broad beans, peeled
1 cup crushed Pineapple, optional
1 chopped red/green bell pepper (capsicum)

Store Mixed Bean Salad in screw top jars in fridge, keeps for ages