Snappy Bean Bake Recipe

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Snappy Bean Bake Ingredients

3 oz broccoli flowerets, in bite- size pieces
3 oz snap beans, cut into bite- size piece
3 oz tofu, cut into 1/2-inch cubes
3 oz lima beans, cooked
1 1/2 oz brazil nuts, chopped
2 tbsp soy oil
1 tsp mustard
2 tsp fresh chives, minced
1 tsp fresh parsley, chopped
1/2 tsp tarragon
1/2 tsp salt

A Recipe for
Snappy Bean Bake

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This Recipe for Snappy Bean Bake is one of thousands in the Recipes-to-go Bean Cookbook.

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Snappy Bean Bake Recipe
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This is a recipe for Snappy Bean Bake from the recipe cookbook of Recipes-to-go (Bean)

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Snappy Bean Bake recipe - a tasty recipe for you to add to your collection!
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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

Snappy Bean Bake

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
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Snappy Bean Bake Directions

Preheat oven to 350 degrees. Lightly grease 4 x 8 baking pan with
soy oil. Combine all ingredients and bake for 20 minutes with a cover.

From DEEANNE's recipe files

Serves: 2

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Snappy Bean Bake Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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