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August 2000 Issue
Beans, Beans, Everywhere
by Ronda L. Halpin
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Pork and Bean Soup

This soup was born out of leftover pork chop that was too big for one person to handle, but a little too small to split between two. Instead, it became part of a tasty soup!
  • 1 pkg. savory herb with garlic soup mix (or 4 c. beef broth)
  • 1/2 c. diced onion
  • 1/2 c. diced red pepper
  • 1 c. green beans -- cut into 1" pieces
  • 1 c. cubed grilled pork
  • Salt and pepper to taste
Prepare the soup mix according to the package directions. Bring the soup to a low boil. Add the onion, pepper and green beans. Cover and boil for 3 minutes. Reduce the heat to low and add the pork and seasonings; cook until heated through. Serve with grilled cheese and tomato sandwiches, if desired.
  • Yields: 4 servings
  • Preparation Time: 30 minutes


Beans and Blueberries

This simple side dish was introduced to me by my husband. When he first suggested the combination of green beans and blueberries, I was skeptical. However, it quickly became a favorite in our household.
  • 4 c. green beans -- cut into 1" pieces
  • 1 tsp. salt
  • 1 T. butter
  • 1/4 tsp. pepper
  • 1 c. fresh blueberries
  • 2 T. sliced almonds
Bring the green beans to a boil in a saucepan filled with water and 1 teaspoon salt. Steam until crisp-tender -- about 5 minutes. Drain.

Add the butter, pepper and blueberries to the drained beans. Mix gently to combine. Sprinkle the sliced almonds over the top just before serving.

  • Yields: 4-6 servings
  • Preparation Time: 10 minutes

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