Smoky Bacon And Bean Salad Recipes

BEAN AND BACON SALAD

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.

BEAN AND BACON SALAD

Steps:

• Wash the beans and remove and discard any damaged ones or any foreign material. Place the beans in a pot with the cold water and 1 teaspoon of the salt. Bring to a boil, cover, reduce the heat to low and cook until tender, 1 to 1 1/2 hours. Let cool to lukewarm. (There should be only a little water remaining.)
• Place the lardons in a saucepan and saute over low heat, covered, for about 8 minutes. Add the onion and garlic and cook, stirring, for about 5 seconds. Add the contents of the saucepan, fat and all, to the beans with their remaining cooking liquid. Add the parsley, vinegar, oil, salt and pepper to tastes and mix well. Serve at room temperature.

SMOKY BEANS WITH BASIL & BACON

Steps:

• Warm the oil in a medium saucepan while you quickly chop the onion into quite small pieces. Add the onion to the pan, give it a good stir with a wooden spoon then leave it to cook over a high heat for about 5 minutes, stirring occasionally.
• Meanwhile, snip the bacon in half lengthways with scissors and either cook them between 2 sheets of kitchen paper in the microwave for 2-3 minutes on HIGH or in a frying pan in the usual way until the fat is golden and crisp.
• Open and drain the beans then roughly chop the tomatoes and add them both to the pan. Stir well and cook for another few minutes until the tomatoes have softened. Shred the basil and add to the pan with salt and a generous grinding of black pepper - for extra heat you can add a few drops of Tabasco sauce. Spoon onto plates and top each with the bacon. Serve with lightly toasted bread on the side.

SMOKY BACON AND BEAN SALAD

Steps:

• Heat a small skillet over medium high heat.
• Add a drizzle of extra-virgin olive oil 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.

SMOKY BEANS

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.