Ingredients
1 lb. fresh green beans
1/2 c. salad oil
1/2 c. wine vinegar
1 tsp. dried dill weed
1 clove garlic, minced
1/2 tsp. dry mustard
1/2 tsp. sugar
1/8 tsp. pepper
1 small onion, thinly sliced
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
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Wash beans. Remove ends and strings. Cook whole beans covered in a small amount of boiling water for 20 to 30 minutes or until crisp-tender. Drain well. Mix together all other ingredients except onion. Combine beans and onion together. Pour marinade over vegetables. Cover and chill several hours or overnight. Drain before serving.