Smoky Bean Salad Recipes

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.

Steps:

• Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
• Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.

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.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Saute onions in reserved drippings until tender. , In a very large bowl, combine the beans, sausages, bacon and onions. Combine the remaining ingredients; stir into bean mixture. , Pour into four greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until heated through.

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!