SMOKY BACON AND BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
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.
FIVE-BEAN SALAD WITH SMOKED PAPRIKA VINAIGRETTE
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Provided by Anna Stockwell
Categories Salad Bean Side Kid-Friendly Quick & Easy High Fiber Celery Spring Summer Healthy Low Cholesterol Vegan Parsley Picnic Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4-6
Number Of Ingredients 17
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.
SMOKY BEAN AND APPLE SALAD
*** Gluten-free and Vegan! *** I got this recipe from a local grocery store, after sampling the finished product. It was delicious, so I came home and made some for myself. I am happy to say that this is one of my new favourite recipes - and it's so easy, too. You can use canned Pinto beans if you want to cut out a few steps, or didn't plan ahead enough to soak beans overnight, and it still turns out great! I also caution spice wimps (like myself!) to start out with a little bit less chipotle pepper, and then add more to taste. Finally, a note to my fellow gluten-free friends: be sure to read the label on the can of chipotle peppers in adobo. The popular "Embasa" brand is NOT gluten-free. the "Empacadora San Marcos" brand *IS* gluten-free. As always, be sure to read the label. :)
Provided by Golden Dawn
Categories Apple
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Drain beans and place in a stockpot.
- Cover with 2-3 inches of lightly salted water and bring to a boil.
- Reduce to a simmer and cook for 1-2 hours, depending on size and type of beans.
- Remove from heat and drain any excess water.
- Spread in a shallow dish and refrigerate until cool.
- Combine vinegar, mustard, molasses and chipotle in a mixing bowl. Gradually whisk in oil.
- Combine beans, onion, apples and parsley in a large bowl.
- Add dressing; toss to coat. Adjust seasoning to taste. Refrigerate until ready to serve.
Nutrition Facts : Calories 395.2, Fat 13, SaturatedFat 1.8, Sodium 42.6, Carbohydrate 56.5, Fiber 11.5, Sugar 12.7, Protein 14.3
SMOKY BEANS
These beans are a perfect side dish to almost any meal. Try serving them with your favorite grilled meat! -Pat Turner, Seneca, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 90-95 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 628mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein.
SMOKED MACKEREL, COURGETTE & BUTTER BEAN SALAD
Get a dose of omega-3 in this gluten-free salad that takes just 15 minutes to prepare. It's ideal for a quick and easy midweek supper, or a filling lunch
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Starter, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Toss everything together in a salad bowl, taste and adjust for seasoning, then serve.
Nutrition Facts : Calories 644 calories, Fat 47 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.5 milligram of sodium
SMOKY BEAN SALAD WITH MOLASSES DRESSING
Steps:
- Place beans in 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 hour and up to 4 hours.
- Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
- Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
SMOKY BEAN SALAD WITH MOLASSES DRESSING
Just the name of this recipe makes my mouth water! The chipotle chilies give it the smoked flavor. You can use canned beans and save a lot of time. Enjoy! Prep time includes soaking. A Spanish recipe.
Provided by Sharon123
Categories Southwestern U.S.
Time 4h50m
Yield 6 serving(s)
Number Of Ingredients 9
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!
More about "smoky bean salad recipes"
SMOKY WHITE BEAN AND BROCCOLI SALAD - ONTARIO BEAN …
From ontariobeans.on.ca
Servings 4Estimated Reading Time 2 minsCategory Salad
- Preheat the oven to 425F. On a baking sheet, toss broccoli in olive oil, smoked paprika and salt. Roast for 15 minutes.
- Meanwhile, whisk dressing ingredients in a large bowl. Add roasted broccoli, beans, red onion and arugula.
OUR 22 BEST BEAN SALAD RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 3 mins
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