Ingredients1 c Sugar1/2 t Salt1 c Vinegar16 oz Green beans, can, drained16 oz Yellow beans, can, drained16 oz Lima beans, can, drained16 oz Garbanzo beans, can, drained16 oz Red kidney beans, drained1 ea Green pepper, slivered4 ea Celery, sliced3 ea Onions, medium, sliced thinCombine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313.
There are typically about 1.5 cups of cooked kidney beans in a 19 oz can, after draining and rinsing the beans.
Approx 100 beans.
Ingredients1 c Sugar1/2 t Salt1 c Vinegar16 oz Green beans, can, drained16 oz Yellow beans, can, drained16 oz Lima beans, can, drained16 oz Garbanzo beans, can, drained16 oz Red kidney beans, drained1 ea Green pepper, slivered4 ea Celery, sliced3 ea Onions, medium, sliced thinCombine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313.
Approximately 5 cans of 16 oz beans make 4.5 liters.
2.5 cups
592
411.06 g 1 oz = 28.34 grams 1 gram = 0.03 oz
You would need two 1 lb 13 oz cans of beans to equivalent to a 28 oz can.
Recipe for Bonefish garbanzo beans: 1 (15 â?? 19 oz.) can Chickpeas, drained, 1 small Onion, diced, 1 Tomato, diced, 1 tablespoon Basil, fresh or dry, 1 bunch Spinach (handful), 2 tablespoons Olive Oil, and Salt and Pepper. Sauté all ingredients except spinach for 20 minutes then add spinach and cook for 5 additional minutes.
one and one third cup (1 and 1/3 cup) dry garbanzo beans equal approximately 4 cups cooked. See this site (scroll to end): One 15 oz can yields 1.5 cups drained cooked beans. When cooking dry beans, they absorb a LOT of water and swell up. 1 cup dry = 2.5 - 3 cups cooked Per the site, chickpeas are toward the 3X end of the scale. You need to start with at least half a cup, dry. The first time, I would probably start with 2/3 cup to be sure of having enough, and measure the result. Use the extras for something else, or discard. Dry is cheap.
Ingredients1 cn Green beans; cut (16 oz can)2 cn Lima beans; (17 oz ea)1 cn Kidney beans; (16 oz)1 cn Wax beans; (16 oz)1 cn Garbanzo beans; (15 oz)1 lg Green pepper; chopped3 Celery stalks; chopped2 oz Green pimiento;sliced, drained 1 Green onion bunch; sliced2 c Vinegar2 c Sugar1/2 c Water1 ts SaltDrain all cans of beans; place in a large bowl. Add green pepper, celery, pimiento and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight.