Kidney Bean Relish Recipes
KIDNEY BEAN SALAD
Steps:
- Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
- In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
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
KIDNEY BEAN AND SWEET PICKLE SALAD
Steps:
- Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
- Refrigerate 8 hours to overnight to allow flavors to combine.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 22.8 g, Cholesterol 84.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 565.7 mg, Sugar 6.1 g
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.
LINDA'S KIDNEY BEAN DIP WITH CRACKERS
I had a bean dip at one of my favorite restaurants one time years ago, and asked for the recipe, but they wouldn't give it to me, just the ingredients not the amounts, so I went home and experimented until I came up with the exact duplicate... It is AMAZING and will have you licking the bowl clean!
Provided by Lindas Busy Kitchen
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix garlic, onion, horseradish, dry mustard, sour cream, and relish in a bowl, and refrigerate 6-24 hours.
- Drain beans, and add to mixture. Chill.
- Serve with assorted crackers. Great with bagel or pita chips too.
Nutrition Facts : Calories 273.6, Fat 9.9, SaturatedFat 5.7, Cholesterol 19, Sodium 370.7, Carbohydrate 37.3, Fiber 9, Sugar 2, Protein 11.6
BEAN RELISH
My dad's friend used to serve this as an appetizer in his restaurant in Ipswich, Mass. He shared it with us many years ago and it has been a family favorite ever since. Serve with crackers or favorite crudites.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 652.3 calories, Carbohydrate 67.9 g, Cholesterol 16.7 mg, Fat 36.6 g, Fiber 20 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 1555.7 mg, Sugar 15.1 g
KIDNEY BEAN-VEGETABLE SOUP
A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.
Provided by So Cal Gal
Categories Beans
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat, and warm olive oil.
- Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
- Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
- Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
- While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
- Add salt to taste.
- Reduce heat, cover, and simmer for about 15 minutes.
- Let cool a bit before serving.
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
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