BLACK BEAN RELISH
This flavorful black bean relish is more like gourmet salsa! It's loaded with tomatoes, two kinds of peppers, onions and zesty seasonings.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 75, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 220 mg
4-BEAN RELISH
Steps:
- Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service.
NEW ENGLAND BEAN DIP
I live in New England. This is a creamy bean dip made with red kidney beans. It goes great as an appetizer with crackers. Enjoy!
Provided by JOJO121864
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 33.2 g, Cholesterol 10.4 mg, Fat 22.6 g, Fiber 8.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 756.5 mg, Sugar 10 g
FOUR-BEAN RELISH
Steps:
- Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl.
- Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.
- Photograph by Kat Teutsch
KIDNEY BEAN RELISH
This can be served with crusty breads or crackers. Even thick chips can be used but be sure to cut back on the salt in the relish.
Provided by vverkin925
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Drain the kidney beans well.
- Add chopped onion to kidney beans.
- Combine remaining ingredients and pour over beans and onion, mixing well.
- Salt and pepper to taste.
- Refrigerate at least two hours before serving.
NEW ENGLAND BEAN DIP
Make and share this New England Bean Dip recipe from Food.com.
Provided by Alan in SW Florida
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the beans and set aside to drain.
- In a medium-sized bowl, stir together the relish, mayonnaise, onion, dry mustard, horseradish, Worcestershire sauce, garlic powder, salt and pepper.
- Carefully stir in the beans until coated with the mixture. Refrigerate until ready to serve.
Nutrition Facts : Calories 181, Fat 7, SaturatedFat 1.1, Cholesterol 5.1, Sodium 581.2, Carbohydrate 26.5, Fiber 5.1, Sugar 9.4, Protein 4.9
JOE MUER'S BEAN RELISH RECIPE - (3.3/5)
Provided by zeenieme
Number Of Ingredients 5
Steps:
- In large pot or soup kettle, cover rinsed beans with cold water and bring to slow boil. Cook over low heat, uncovered, adding water as it cooks down. Keep the water level just below the level of the beans. With wooden spoon, turn beans occasionally to ensure even cooking. Cooking time is hard to judge, so test occasionally by pinching a bean. The beans should be soft but not mushy. (We found about two hours adequate.) Remove from heat and let cool to room temperature. Add salt and pepper to taste. Add parsley and onion, and mix gently. Add small amounts of vinegar, tasting as you do so. Refrigerate until serving time.
GREEN & YELLOW BEAN RELISH
Condiment suitable for hotdogs, hamburgers, sausage. My neighbour asked if I could make her some bean relish because she remembered her mother making it. Unfortunately, she didn't have a recipe and I couldn't find one on the Internet, so I looked at the ingredients on a jar of sweet cucumber relish and this is what I came up with...
Provided by Demented Nana
Categories Onions
Time 1h30m
Yield 9 1/2 pint jars
Number Of Ingredients 7
Steps:
- Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
- Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
- Mix water and cornstarch.
- Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
- Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
- Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
- Pressure process at 10 lbs:
- 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.
CORN & BLACK BEAN RELISH
A lot of my friends who like my chow-chow, piccalilli and end-of-garden pickles seem to request this relish also. Every time I take it to a pot-luck dinner, I am asked for the recipe.
Provided by Jeanne Benavidez
Categories Other Salads
Time 15m
Number Of Ingredients 14
Steps:
- 1. Mix corn, black beans, peppers, onion and pimientos in a medium bowl with lid.
- 2. Place vinegar, sugar, garlic, celery seed, salt and mustard seed in a small saucepan. Heat on medium low heat stirring occasionally. Bring to a slow boil and boil 2 minutes. Pour over corn mixture.
- 3. Mix well, cover and refrigerate 3 or 4 hours. Should keep for @ a week if refrigerated well.
- 4. Can be served as a dip with tortilla chips or as an embelishment to pinto beans, black-eyed peas, etc.
SPICY CORN AND BLACK BEAN RELISH
This relish can be served as a salad or garnish with a Southwestern meal-it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado
Provided by Taste of Home
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.
Nutrition Facts : Calories 128 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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