Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  green beans -- cut
  1                can  wax beans -- cut
  1                can  red kidney beans
  1                can  garbanzos
  5              small  onions -- (or 2-3 big ones)
  1                cup  sugar
     1/2           cup  wine vinegar
     1/2           cup  cider vinegar
  1           teaspoon  tarragon
     1/2      teaspoon  basil
  1               dash  black pepper

Preparation:

Drain juice from all cut beans and save. Drain kidney beans and garbanzos; rinse (do not retain juice). Mix kidney beans and garbanzos. Peel onions, slice, and separate rings. To layer: 1/4 of the onions; 1/3 of the green beans; 1/3 of the wax beans; 1/3 of the kidney/garbanzos. Repeat. Shake from side to side to settle. Marinade: Of the retained juice, you should have a little more than 2 cups (if not, add water). Add sugar and vinegars. (Can use all wine vinegar instead of 1/2 wine and 1/2 cider vinegar.) Rub spices in hand to break up; stir into juice. "Taste to make sure both sourer and sweeter than you want the end product." Pour marinade over beans. If uncovered, make additional liquid (1/2 water to 1/4 sugar and 1/4 vinegar). Set for 2 days.

Nutritional Information:

1649 Calories (kcal); 3g Total Fat; (1% calories from fat); 49g Protein; 377g Carbohydrate; 0mg Cholesterol; 45mg Sodium