A Wonderfully Glorious Bean Salad

NCI EatBeansAndOtherLegumesOften

EatBeansAndOtherLegumesOften (Photo credit: Wikipedia)

From the title of this post, you may think I am overselling this recipe a bit–after all, just how glorious can a bean salad be?

Well this is one good and well-used recipe passed along by my sister-in-law, Brenda probably 30+ years ago (cannot believe I am old enough to remember back that far). It soon became mine to make for all the family gatherings as: 1. it did not have to be cooked; 2. there was no cooking involved; 3. no burner or oven had to be turned on to make it (are you noting a trend here?)

I have not made it for a few years, and it was resurrected in my memory bank the other day when my sister Peggy asked me for it, as she was making some salads to take to the cottage with her and she could not find hers. So a big thanks to Peg for reminding me of this “politically correct” salad, which not only tastes good, but is darn good for you. (Unlike my ode to bologna sandwiches yesterday).

Bean Salad

You will need:

19 oz tins of green beans, wax beans, kidney beans, lima beans and chick peas

I onion sliced thin

1 green pepper chopped (or red as it has lots of good stuff in it–but I am not going to go all nutritional on you)

Marinate several hours in:

1/2 cup sugar

1/2 cup salad oil (today I might use olive oil)

1/2 cup wine vinegar

1 tsp. salt

2 tbsp. parsley

pepper (I love when no amount is given–it feels so creative)

1 tbsp. seasoned salt

1/2 tsp. dry mustard

1/2 tsp. tarragon and basil or Italian spices

This is seriously good and easy–and even though it has more than my five ingredient criteria–there is no cooking involved which makes up for the length of the ingredient list.

Enjoy!

My idea of bliss is rediscovering a recipe I have not used in a long time. Do you have one you have forgotten?

Published in: on April 20, 2013 at 7:51 am  Comments (20)  
Tags: , , , , , , , , , ,

~ Comfort Food Bliss ~

Mmm... baked beans

Mmm… baked beans (Photo credit: jeffreyw)

It is cold. It is the last week of January. It is time for a comforting recipe that is easy and good and goes with all kinds of entrées. What is this magic bean of a recipe? Why Baked Beans of course.

I love baked beans though I have to be careful not to eat them when I have to cover a municipal council meeting for my newspaper at night. I am sure I do not have to explain any further.

In fact, I have a stomach that is a bit “delicate” so when I have to work at night I do not eat before I go so that it does not do something unexpected. It is funny how we have to adapt to things in life. Nine times out of ten my stomach survives a meal successfully, but it is that tenth time that makes one take precautions. But I digress (I often think that if I did not digress, I would not have much of a post).

This recipe was given to me by my sister, hence the name:

Great Baked Beans à la Peggy

4 – 15 oz. cans of baked beans (any kind you like; if I am feeling virtuous I choose the kind without pork—if I need comfort, I choose pork and beans)

1 onion, diced

3 tbsp. vinegar

¾ cup molasses

1 tsp. dry mustard

¼ cup ketchup

Bacon on top

Bake one hour at 350 degrees then 15 minutes at 400 degrees.

So simple, yet so good. You may think the magic ingredient in this is the bacon, but the real ingredient that makes all the difference in the world is molasses. Seriously—it gives it the right “body” and makes it kind of velvety—words I know not usually ascribed to baked beans, but it is true.

Sometimes I do not use this official recipe because I do not always have all the ingredients—if you have no dry mustard, use the yellow stuff. No molasses, throw in some brown sugar or maple syrup. No bacon? Cry a little—then make it anyway. Sometimes I crisp the bacon and put it right in with the beans. You can get as creative as you want.

I use this recipe when I have family dinners and it always disappears. For these dinners I serve it with spiral cut ham, cranberries, coleslaw, green stuff (I will give you the recipe for this some day), and roasted potatoes.

Cappuccino at Black Star Pastry Newtown

(Photo credit: sachman75)

I have two questions for you today. The first is existential: Would you consider someone a coffee lover if they have to use 3 teaspoons of sugar and a pint of milk in their morning coffee?

The second is: What is your favourite comfort food bliss? Feel free to answer one or both questions—and if you want to leave a recipe, feel free.