Spicy bean toss
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (9-oz) frozen Italian green beans; thawed, drained |
| 1 | cup | Red or green pepper strips |
| 1 | medium | Onion; sliced |
| 3 | tablespoons | Parkay margarine |
| 1 | can | (8.75-oz) garbanzo beans; drained |
| ⅓ | cup | Pitted ripe olive slices |
| ¾ | teaspoon | Italian seasoning |
| ½ | pounds | Velveeta pasteurized process cheese spread; cubed |
| ¼ | cup | Milk |
Directions
Stir-fry Italian beans, peppers and onions in margarine until crisp-teoder.
Add garbanzo beans, olives and Italian seasoning; mix lightly. Reduce heat.
Add Velveeta cheese spread and milk; stir over low heat until cheese spread is melted. 4 to 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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