It is a little bit better than and 1:1 vinegar to water ratio (the minimum approved) so it is probably ok even with the peppers and ginger. Sounds like an awfully lot of salt tho. The approved recipe calls for 1/2 cup too buy uses alot more green beans. Dave

I have this one saved but I can't credit anyone - anyone care to step forward? Green Bean Casserole Servings 12 16 ounces frozen cut green beans 1 medium onion -- chopped 1 clove garlic -- minced 1 teaspoon butter 1/2 pound fresh mushrooms -- chopped 1 can evaporated milk -- (12 ounces) (NOT the sweet kind) 1/4 cup all-purpose flour 1/2 cup milk 1 teaspoon soy sauce 1/2 teaspoon salt 1/4 teaspoon poultry seasoning 1/8 teaspoon pepper Topping 2 cups sliced onions 1 teaspoon butter 1/2 cup soft bread crumbs Place beans in a microwave-safe dish. cover and cook on high for 7-9 minutes or until tender. Drain. In a nonstick skillet, cook onion and garlic in butter over medium heat until tender, about 4 minutes. Add mushrooms. Cook until softened. Reduce heat to medium-low. Gradually stir in evaporated milk. combine flour and milk until smooth. Stir into mushroom mixture. Add soy sauce, salt, poultry seasoning and pepper. Bring to boil. Cook and stir for 2 minutes or until thickened. Stir in beans. Transfer to a 2 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 375: for 15 minutes. For topping: In a large nonstick skillet, cook onions in butter over medium-low heat until golden brown. Add the bread crumbs. Cook until dry and golden brown. sprinkle over casserole. Bake 7-10 minutes longer or until heated through and topping is browned. Let stand for 10 minutes before serving.

I know everyone has different tolerance for "glop"...But the mere thoughts of putting canned greenbeans canned cream of mushroom soup into a crock pot and cooking it for 3 or 4 hours sounds for sure like it would exceed my tolerance for glop. Why not bake it ahead and reheat with the onion rings on top? At least the onion rings would be crisp.

Here's a photo of that chili. The flavor combo of tomatillos, kale, hominy and something roasty is very delish. Plus sour cream! If you make it you really need something in there to deliver the unami taste, even bacon or ham if you don't have roasted pepper. Chipotle I guess if you like it, I don't care for it, too hot for my taste. Beans and greens I eat at least once a week, so I have a ton of ways to fix them. It is just about my favorite "good for me" flavor combo. Here's one for a bean sauce I love but haven't made in a while. It is from my friend who developed the recipe to mimic her son't favorite dish at the local Thai noodle place. If you don't like cilantro you can sub parsley or even spinach, but then use some corriander for seasoning. The flavor ingredients are pretty essential. Without cilantro or corriander I don't think it would come together. I serve this on rice penne or rice corkscrew pasta, but my friends who are not as wheat shy as me serve it with shell or snail or conch shaped semolina pasta. You could use another kind of nut butter if you're allergic to peanut butter but I don't know how that would come out or taste. Carolyn's Tahini Sauce 1 can of white beans 6 large garlic cloves (or less, if you are garlic-averse like me) 2 TBLSP of fresh grated ginger (can sub 1 TBLSP dried) 2 cups fresh cilantro (basically a large bunch. Can sub parsley but then add a tsp. of corriander or so. Could also sub frozen spinach I guess) 1 TBLSP Chinese sesame oil 1 TBLSP hot chili oil or sauce. If you don't have that, sub 1/4 tsp. cayenne pepper dissolved in 1 TBLSP sesame oil 1/2 cup peanut butter or half tahini and pb or all tahini, depending on your taste. I like the roasted flavor of the pb, so use roasted tahini, not the raw. Tahini always seems to go rancid on me so I don't use it much. I keep raw sesame seeds in the fridge and toast and grind some when I want that flavor. 1/2 cup soy sauce or tamari 2 TBLSP sugar (I use brown for the color) 3 TBLSP rice vinegar or rice wine (can use cider but it isn't the same) Put all this in a food processor and process until smooth. Serve over hot pasta. Garnish with chopped scallions, cucumbers and sesame seeds. I rarely have cucumbers so have never done that part.