Congealed Salad Recipe

Name: Congealed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. box lime Jell-O; 1 can evaporated milk; 1 large can crushed pineapple; 2 c. hot water; cherries (optional); chopped nuts (optional); 5 (16 oz. each) pkg. dried beans: lima, Great Northern, kidney, pinto and split peas (enough for 4 batches of soup); 3 beef bouillon cubes; 3 Tbsp. dried chives; 1 tsp. dried savory; 1 tsp. salt (optional); 1/2 tsp. ground cumin; 1/2 tsp. pepper; 1 bay leaf; 2 1/2 qt. water; 1 (14 1/2 oz.) can stewed tomatoes

Servings: persons

1 qt. box lime Jell-O
1 can evaporated milk
1 large can crushed pineapple
2 c. hot water
cherries (optional)
chopped nuts (optional)
5 (16 oz. each) pkg. dried beans: lima, Great Northern, kidney, pinto and split peas (enough for 4 batches of soup)
3 beef bouillon cubes
3 Tbsp. dried chives
1 tsp. dried savory
1 tsp. salt (optional)
1/2 tsp. ground cumin
1/2 tsp. pepper
1 bay leaf
2 1/2 qt. water
1 (14 1/2 oz.) can stewed tomatoes

1
Combine beans; divide into four equal batches, about 3 3/4 cups each.
2
To make one batch of soup:
3
Wash one batch of beans.
4
Place in a large kettle; add enough water to cover.
5
Bring to a boil; cook for 3 to 4 minutes.
6
Remove from heat; cover and let stand 1 hour.
7
Tie spices in a cheesecloth bag.
8
Drain and rinse beans. Return to kettle; add spices and water.
9
Bring to a boil.
10
Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
11
Remove spices.
12
Add tomatoes and heat through.
13
One batch makes 14 servings (3 1/2-quarts).

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 qt. box lime Jell-O, 1 can evaporated milk, 1 large can crushed pineapple, 2 c. hot water, and more.

Yes, Congealed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Congealed Salad

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