I can no more remember the first time I tasted a three-bean salad than I can remember the first time I breathed. It’s always been there, at every picnic, every cookout of my life, as unchanging as the ...

Soak the beans or peas in enough cold water to cover in a large bowl 2-8 hours. Drain; rinse well under cold water. Place in a Dutch oven; add water just to cover. Heat to a boil; reduce heat to low.

In certain parts of the country, a good three-bean salad is almost always the anchor to a potluck or picnic, the kinds of gatherings where sturdy, crowd-pleasing, portable — and frankly inexpensive — ...

Cut up & fry bacon and drain on paper towel. Fry ground beef and drain. Set aside. Chop onion and sauté in butter. In a medium bowl fried bacon, fried hamburger & onions. In a separate large bowl, ...

Combine all ingredients in a large saucepan. Heat to a boil over medium heat; lower heat to a simmer. Cook until mixture darkens and beans reach a thick, soupy consistency, about 1 hour. Yield: Serves ...

This salad also works well served as a salsa with low-fat tortilla chips. This recipe has been used for a number of years in various University of Vermont Extension classes and is a great choice to ...