Saturday, July 7, 2012
Warm Bean Salad
Warm Bean Salad
2 cans (15 oz. ea.) White Beans (Great Northern, Cannellini or Navy), drained and rinsed
1 large Onion, chopped fine
3 cloves Garlic, minced
1 Bell Pepper (green, red, or yellow), chopped
2 T. Bacon Bits
1 c. Ham, Spam or Bacon, chopped
Cut the ends of the onion, then, score the outer layer of flesh, through the skin. Peel the skin off and cut in half vertically with the root end on top.
Put the onion cut side down on your work surface and stab it at the root end with a corn holder. Use a paring knife to cut slits in the onion beginning about 1" from the root end.
The corn holder will keep it together as you, then, slice thinly across your slits, making a fine chop.
I'm using yellow bell pepper which I cleaned, sliced and froze a while back. It's still a little frozen which makes it fairly easy to chop.
I peeled and sliced the garlic lengthwise.....
then, cut across with a paring knife to mince them. Watch your pinkies!
Saute the garlic, onion and pepper in a tablespoon of Olive oil....
add the bacon bits and ham (I used SPAM)....
and cook until onions are translucent and all is fragrant. Take from heat and set aside.
1/2 t. Red Pepper Flakes (or to taste)
1/2 t. dry Oregano
1 t. Smoky Paprika or 1/4 t. Chipotle Powder (optional)
2 T. pure Maple Syrup
2 T. Apple Cider Vinegar
1 T. Worcestershire Sauce
2 T. Brown Sugar
2 T. Black Strap Molasses
2 T. Prepared Mustard
Put the mustard, brown sugar, maple syrup, worcestershire sauce, molasses, red pepper flakes, oregano and smoky paprika in a small bowl and
whisk until well combined.
Place the beans in a 2 quart casserole dish and...
add the sauce....
and the onion mixture....
and mix well.
Heat at 325 degrees F for about 30 minutes until all is heated through and steamy. Serve it hot or let it set until it reaches room temperature, if you like, or serve it chilled. It's always better the second day. We love this salad in the summer and hope you will, too.