Marinated Beans

(Granny’s Note: I have these in the fridge most of the time.)

  • 2 (qty) 15 oz cans string beans
  • 15 oz can wax beans
  • 15 oz can pinto beans (Granny’s Note: I use 1 light & 1 dark–rinse well.) (Tim the Younger’s Note: I guess that’s when she doubles the recipe.)
  • 15 oz can lima beans
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1 cup sugar
  • 3/4 cup vinegar
  • 1/4 cup oil


  1. Drain all beans well, then place in large bowl with bell pepper and onion. (Granny’s Note: I drain overnight, but at least an hour.)
  2. Put vinegar and sugar in small sauce pan over medium-high heat; bring to boil, stirring until sugar is melted.
  3. Pour over beans, then pour oil over beans.
  4. Refrigerate overnight.

(Granny’s Note: Keeps for weeks. I sometimes replace some of the beans with corn and/or carrots. I use red pepper sometimes or pimento for color. White or purple onion.)

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