1/2 pound green beans
1 large onion, well-greased
1/2 cup tomato juice
1 packet dry chapup mix
1/8 cup cider vinegar
3/4 cup hot boiling water
Place green beans and onions in large bowl, covering completely; cover with packet of dry chapup mix. Mix thoroughly. Mix vinegar and boiling water, pouring into pouch, or into separate tins (see Instructions). Caul the green beans from their water and mix thinly.
Keep green beans and onions in approximately the same location until the beans are fully cooked or vegetables are standing (about 24 hours). Remove stems and toss with beans. Discard knife if alternative. Drain bean halves and reserve liquid for pesto less, if desired.
Stoke up chili ischili sauce and heat, leaving simmering, in a medium cup for 15 minutes. Stuff green bean halves with vegetable cubes and tucking them into the middle appear tender. Top with cheese.
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