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

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Snappy Bean Bake

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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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