Bean Salad Aunt Virginias Food

FOUR BEAN SALAD

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

VIRGINIA'S GREEN BEANS PROVENCAL

Steps:

• Prepare an ice-water bath by filling a large bowl with ice and water
• Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.
• In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.

AUNT GINNY'S BEAN SOUP

Steps:

• Wash beans and add water to cover 2 inches over the beans.
• Soak overnight.
• Drain and put in a 6-8 quart pot.
• Cover with 2 quarts water, or use the ham stock made the day before (you may want to use chicken or vegetable broth if you didn't use a ham bone to make a stock).
• Remove meat from ham bone and dice, discarding any fat.
• Add the remaining ingredients and the meat removed from the ham bone and bring to a boil.
• Lower heat and simmer for 3-4 hours, or until the beans are tender.
• Sometimes I will add about 1 T chili powder to the soup for a change of pace.

AUNT BECKY'S MEXICAN BLACK BEAN SALAD

Steps:

• Mix all ingredients in a bowl and refrigerate for 1 hour before serving.