Cole Slaw With Beans And Bacon Recipes

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

Steps:

• Add olive oil and bacon to large skillet; turn heat to medium; cook until crisp; remove bacon and crumble.
• Add shallots to bacon grease, keeping heat on medium; cook, stirring, until caramelized.
• Increase heat to medium-high, add coleslaw mix and stir fry for 5 to 6 minutes.
• Toss with salt and crumbled bacon.
• Enjoy!

Steps:

• Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
• Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
• Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• Stir in the tomatoes with their juice. Serve.

Steps:

• Lightly mix together the first 6 ingredients.
• Whisk together the 5 dressing ingredients and pour this over the salad mixture.
• Toss all lightly and serve.

Steps:

• 1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.
• 2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.
• 3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.

Steps:

• In a small bowl, combine the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the dressing over the cabbage in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.

Steps:

• Mix mayo, sugar and vinegar.
• Add this to the remaining ingredients; mix.
• Refrigerate before serving.

Steps:

• In a large bowl, combine the cabbage, bacon, beans, celery, onion and parsley. In a small bowl, combine the mayonnaise, vinegar, pepper and salt; pour over cabbage mixture and toss to coat. Cover and refrigerate for 2-3 hours. Stir before serving.