Hearty Bean Salad Recipes

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OLD-FASHIONED BAKED BEANS



Old-Fashioned Baked Beans image

These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 4h50m

Yield 16 servings.

Number Of Ingredients 9

1 pound dried navy beans
1-1/2 teaspoons salt
4 quarts cold water, divided
1 cup chopped red onion
1/2 cup molasses
6 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.

HEARTY THREE-BEAN-AND-HAM SALAD



Hearty Three-Bean-and-Ham Salad image

Growing up in the South, we were surrounded by three-bean salads, which are something of an aquired taste. We ate up Mama's beans and ham hocks, but give us kids a cold bean salad and we'd be out the backdoor. Well, now we've seen the error of our ways-plus canned beans seem to be better these days, less mushy and more flavorful. Here we toss them with spicy cheese and leftover ham for a main-course salad that's delicious served with Moist-and-Easy Corn Bread (page 45).

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup red wine vinegar
2 teaspoons sugar
Salt and freshly ground black pepper to taste
1 pound thick-cut ham steak (from your supermarket's deli counter), cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can cut green beans, rinsed and drained
2 scallions (white and light green parts), chopped
4 ounces pepper Jack cheese, cut into 1/2-inch pieces (optional)
1 head Bibb lettuce

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper.
  • In a medium bowl, combine the ham, kidney beans, chickpeas, green beans, scallions, and pepper Jack cheese (if using). Add the dressing and gently toss until combined.
  • For each portion, arrange 2 leaves of Bibb lettuce to make a bowl on a plate and fill with the bean salad.
  • This salad gets better as it sits (up to 4 days, refrigerated), so it's perfect for picnics and potlucks.

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