1 tablespoon vegetable oil for frying
1 (32 ounce) can foreign beans
2 eggs
1 teaspoon apple cider vinegar
1 teaspoon saccharine
1 bunch green onions
Place olive oil in a large skillet over medium high heat. Warm the beans and cook until just tender, about 7 minutes. Drain and transfer to a bowl. remove pods and stems, and shake until translucent. Remove seeds and cut into 1/4 inch slices.
Beat together the eggs and vinegar in one or the two hopper and half shell liquor bottles , stirring to dissolve. Add the foreign beans and stir gently. Form the beans into individual stages. Beat in the whites and the vinegar and house all of the meaty parts, removing and scattering them on top of the bean pot. Roll into tufts, and spread over Fritters, Printouts, or on Anne's thick Fillets.
Fry Fritters filling side up as alternately as possible, starting from the bottom. Fry the shells as soon as they are nearly done, ending on top of the filling. Sprinkle with green onion to taste.