http://www.food.com/recipe/french-fried-green-beans-364592 is just one recipe that comes up on Google. I guess if you wanted to batter and fry them and then freeze then for later oven heating it would work. You might also be able to batter and freeze them spread out on a cookie sheet and then fry when ready to eat. Allens doesn't publish what their batter recipe is but the batter used would be your choice. Try making them in beer batter like you would fry fish. Dave PS: they are also sold under other brand names

Oh. I thought different vegies needed different ratios of salt and water, for safety reasons. Is that all wrong? Different veggies may benefit flavor-wise from different brine levels but that is a matter of taste. As long as you use one of the recommended salt brine levels - see salt brine charts referenced above in Joy of Pickling (JOP) for example - then you can safely ferment any vegetable or mixture of vegetables. This, of course, assumes you use the proper fermenting techniques too - enough brine to cover the amount of vegetables, time, air temps, cover, skimming, etc. Dave PS: Randy - feel free to start a new thread. That way the OP won'r be getting all the emails if it turns into a long discussion. :) This post was edited by digdirt on Sat, Oct 26, 13 at 11:16

Any of these look interesting? Cool Kidney Bean Salad 1 hard boiled egg 1 regular size can of kidney beans (about 16 oz) 1 small onion (chopped fine) 2 T relish 2 T salad dressing (Miracle Whip) 1/2 tsp celery salt 1/4 tsp garlic salt Directions: You'll want to boil your egg first. This can be done along with eggs for deviled eggs, or just make several eggs and have some hard boiled eggs on hand to snack on. The egg can be left out, but it does add to the flavor. Rinse the kidney beans. You can just pour off the extra water, but I think the various tastes of the salad come through better if the beans are rinsed. Put the chopped egg, rinsed kidney beans and all the other ingredients in a big bowl and mix everything well. Chill for a couple of hours or even overnight. Three Bean Salad Recipe Ingredients 1 15-oz can cannellini beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can garbanzo beans, rinsed and drained 2 celery stalks, chopped fine 1/2 red onion, chopped fine 1 cup fresh, finely chopped flat-leaf parsley 1 Tbsp fresh finely chopped rosemary 1/3 cup apple cider vinegar 1/3 cup granulated sugar 1/4 cup olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper Method 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary. 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat. 3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Serves 4 to 8. 4 Bean Salad 1 can (16oz) green beans drained 1 can (16oz) wax beans drained 1 can (16oz) garbanzo beans, rinsed & drained 1 can (16oz) kidney beans, rinsed & drained 1/4 cup slivered green pepper 8 green onions, sliced 3/4 cup sugar 1/2 cup apple cider vinegar 1/4 cup vegetable oil 1/ teaspoon salt In a large bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover & refrigerate overnight, stirring several times 5 BEAN SALAD 1 16 oz can each: green beans peas wax beans garbanzo or lima beans kidney beans 1/2 cup each (chopped): cauliflower celery onion green pepper 1/4 cup chopped sweet vinegar peppers Dressing: 1 1/2 cups sugar 1/2 teaspoon Hungarian paprika 1 cup cider or white distilled vinegar 1/2 cup olive oil 4 cloves garlic, peeled and minced 1/4 teaspoon hot red pepper flakes salt and pepper, to taste Drain canned ingredients and discard liquid. Empty into a salad bowl. Stir in chopped cauliflower, celery, onion, and peppers. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil. Pour over vegetables; stir together well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours

Turns out that I have to make an unexpected trip up to help out my folks with something today, so they'll be getting the leftovers. They'll be happy, but now I'll have to make this again cause Ken especially was looking forward to the leftovers. Thanks for sharing that secret ingredient, GL! If you like this green bean recipe, you may enjoy this one........ Tyler Florence's Spinach Salad 4 tablespoons butter 1 shallot, chopped 1 tablespoon red wine vinegar 2 teaspoons honey Salt and freshly ground black pepper 6 loosely packed cups baby spinach Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss. (Note, I use a large pan and add the spinach right into the hot dressing in the saute pan and toss it to wilt - making it more of a cooked veggie than a salad.)