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Bean salad

Recipe from: 8/20/1992 12:00:00 AM
Ingredients 11
Servings 5


  • 1
    large onion, sliced
  • 1
    large green pepper, cut into strips
  • oil
  • 10
    curry powder
  • 2
  • 1
    large potato, peeled and diced
  • 410
    baked beans in tomato sauce
  • 411
  • 1
    pineapple, cubed (optional)
  • 50
    finely chopped parsley
  • salt and black pepper to taste


Sauté the onion and green pepper in a little oil until soft. Add the curry powder and stir-fry for about another minute. Add the turmeric and diced potato. Drain the baked beans and peas, reserving the liquid. Add the liquid to the onion mixture and simmer until the diced potato is soft. Add the baked beans, peas and pineapple and simmer until heated through. Add the parsley and season to taste with salt and black pepper. Serve hot. Serves 4-6.

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