Smoky Bean Salad Food

SMOKED TURKEY LEG AND GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Steps:

• Place beans in a large bowl.
• Add enough cold water to cover by 2 inches.
• Let stand at least 4 hours.
• or overnight.
• Combine vinegar and mustard seeds in medium bowl.
• Let stand at least 1 hours.
• or up to 4.
• Drain beans.
• Place in a heavy large saucepan.
• Add enough water to cover beans by 3 inches.
• Bring to boil.
• Reduce heat; cover and simmer till tender, about 50 minutes.
• Drain, cool beans completely.
• Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
• Gradually whisk in oil.
• Combine beans, onion, and parsley in bowl.
• Add enough dressing to coat salad.
• Season to taste with salt and pepper.
• You can prepare this 6 hours.
• ahead.
• Cover and refrigerate.
• Bring to room temperature.
• before serving.
• Enjoy!

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.

FIVE-BEAN SALAD WITH SMOKED PAPRIKA VINAIGRETTE

Steps:

• Whisk garlic, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. oil, mustard, paprika, cayenne, and 1/2 tsp. salt in a large bowl. Add kidney, pinto, and white beans and toss to combine. Let rest until ready to use.
• Cook green and yellow wax beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes, then shock in a large bowl of ice water and drain.
• Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl. Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
• Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
• Do Ahead
• The canned bean salad can be dressed and chilled for up to 1 day.

CANNELLINI AND SMOKED SAUSAGE SALAD

Steps:

• Whisk together the vinegar and mustard and incorporate the oil into the mixture slowly.
• Toss in the remaining ingredients together with the dressing Chill until ready to serve.

SMOKY SWEET POTATO & BEAN CAKES WITH CITRUS SALAD

Steps:

• Microwave the sweet potato on High for 6 mins until tender. Lightly mash the beans, then add the potatoes, 2 spring onions, coriander, chipotle paste and seasoning. Mash a little more until the potato is combined. Shape into 4 cakes.
• Heat the oil in a non-stick frying pan, then fry the bean cakes for 4-5 mins each side.
• Meanwhile, mix the mayo, lime juice and seasoning in a bowl. Add remaining onion and salad ingredients and toss well. Serve alongside the bean cakes.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Steps:

• Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
• Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
• Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
• Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)