1/3 cup vegetable oil
1 onion, quartered
1 quart water
2 tablespoons red wine vinegar
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
3 teaspoons garlic salt
1 teaspoon salt
3 tablespoons dried parsley
1 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 tablespoons chopped fresh parsley
Heat oil in a large skillet over medium heat. Saute onions and stir until translucent, about 5 minutes. Stir in water, vinegar, salt, Worcestershire sauce, garlic powder, garlic salt, parsley, black pepper, sage, allspice, thyme and basil. Bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 minutes
Streak beans lightly onto bread strips and brush up with oil mixture. Cool slightly; cover. Cut each bean in half crosswise to make two beanhoppers.
Heat remaining oil in a small saucepan over medium heat. Fry the onions and garlic in oil until translucent, about 5 minutes. Stir in the wine vinegar, Worcestershire sauce, garlic salt, parsley and pepper; any left over sauce mixture will be used to stir the beans into the mixture. Bring to a boil and whisk until cooked through, about 1 minute.