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8-bean salad

8-bean salad

1 can* butter beans

1 can light red kidney beans

1 chick peas or garbanzo beans

1 can black beans

1 can lima beans

1 can Italian green beans

1 can wax beans

1 can green beans

*Cans should be the 15- or 16-oz size.

Wash and rinse each can of beans in a bowl of water. Dump each can into a colander and drain. Put beans under faucet and rinse again, while in colander. Drain again, until all of the water is off, or about 2 hours.

While beans are draining, make the liquid.

To make liquid:

4 cups sugar

3 cups water

2 cups white vinegar

2 medium to large onions, diced

1 level teaspoon white pepper, or less

On the stove top, in a deep pan, add sugar, water, and vinegar; simmer for 3 minutes or until sugar is dissolved. Remove from stove. After the liquid has cooled, add onions and white pepper. Stir. Put liquid, onions and pepper mixture in a large crock or bowl. Dump beans in and let them sit to season for several hours. Put in jars and tighten lids. (Note: Turner said this recipe does not need a hot water bath.) Refrigerate. Yield: 8 - 9 pints.

— Vernice Turner, of Oxford