Joe Muers Bean Relish Recipe 335

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:

• 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:

• 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:

• In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.