2 Reviews

FANTASTIC! I used dried beans, 1/3 of the readily cooked measure (about 1/3 cup each), soaked all together 24 hrs and cooked in pressure cooker for 6 minutes. I also adjusted for personal tastes, reducing sugar and vinegar both to 1 cup. Also, I used a package of dried tomato soup rather than a can, since it is more readily available around here. To compensate I added 1/2 cup of water, but it was too watery and will next time not add any water at all and see how it goes.
Regardless of all adjustments, just wanted to make clear that this is THE BEST BEAN SALAD EVER just as it is!

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rosslare November 09, 2010

These only get better with chilling time, I had to make some amount adjustments to suit our tastes, and I omitted the celery and pimientos. I have never added in tomato soup to a bean recipe, but it worked great, thanks for sharing hon!...Kitten:)

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Kittencal@recipezazz November 15, 2006
Sweet and Sour Bean Salad