Bean Relish Recipes

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

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.

Steps:

• Mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.

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.

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.

Steps:

• Cook vegetables in lightly salted boiling water until tender, about 30 minutes.
• Drain and discard liquid.
• In separate saucepan combine vinegar and sugar and bring up to a boil.
• Meanwhile combine flour, mustard and tumeric with cold water and stir slowly into hot vinegar mixture.
• Add celery seed and simmer 20 minutes, stirring occasionally.
• Add vegetables and simmer 10 minutes, stirring occasionally.
• Continue to simmer while you pack into prepared (sterilized) jars filling to within 1/2" of the top making sure vinegar solution covers the vegetables.
• Cap.
• Process in boiling water bath five minutes.

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.

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.

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.