Moms Bean N Bacon Salad Food

THREE BEAN SALAD WITH BACON DRESSING

Steps:

• Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
• Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
• Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
• In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
• In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges).
• In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.

COLE SLAW WITH BEANS AND BACON

Steps:

• Lightly mix together the first 6 ingredients.
• Whisk together the 5 dressing ingredients and pour this over the salad mixture.
• Toss all lightly and serve.

SMOKY BACON AND BEAN SALAD

Steps:

• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
• Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.

BEAN AND BACON SALAD

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

MOM'S SWEET AND SOUR BEAN SALAD

Steps:

• Mix ingredients and chill.

BEAN AND BACON SALAD

Steps:

• Wash the beans and remove and discard any damaged ones or any foreign material. Place the beans in a pot with the cold water and 1 teaspoon of the salt. Bring to a boil, cover, reduce the heat to low and cook until tender, 1 to 1 1/2 hours. Let cool to lukewarm. (There should be only a little water remaining.)
• Place the lardons in a saucepan and saute over low heat, covered, for about 8 minutes. Add the onion and garlic and cook, stirring, for about 5 seconds. Add the contents of the saucepan, fat and all, to the beans with their remaining cooking liquid. Add the parsley, vinegar, oil, salt and pepper to tastes and mix well. Serve at room temperature.

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE

Steps:

• To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
• Stir in the beans and salt to taste.
• Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
• Serve warm.

SARASOTA'S SPICY GARLIC AND BACON LIMA BEANS

Steps:

• Bacon -- In a medium sauce pan, add the bacon and begin to saute on medium heat - don't try to rush it. After the bacon begins to crisp up, drain any excess drippings from the pan. I leave just enough drippings in the pan (1/2 teaspoon), to coat the onion and garlic.
• Onion and Garlic -- Add the onion, garlic, and red pepper flakes to the pan with the bacon and saute for 2-3 minutes.
• Beans -- Finish it up. Add the broth, beans and butter and simmer uncovered (medium heat) for 5 minutes or less until the beans are warm and the broth is reduced. Season with salt and pepper.
• Serve and enjoy!