Warm Black Bean Shitake And Bacon Salad Recipes

FRESH BLACK BEAN SALAD

Steps:

• In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop-I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
• Cover and chill to enhance the flavors-preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

BLACK BEANS WITH BACON

Steps:

• Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
• Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
• Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
• Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

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.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

WARM GRAIN SALAD WITH BACON, LEEKS & SPINACH

Steps:

• Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.
• Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.

SPINACH, BACON & WHITE BEAN SALAD

Steps:

• Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the peppers and beans. Season and heat through. Toss together the spinach, beans, peppers and bacon, then drizzle with a dressing of your choice.

WARM BLACK BEAN SHITAKE AND BACON SALAD

Steps:

• Heat the oil in a pan then add the shitake mushrooms. Sauté until they are turning golden brown then add the garlic and sauté until fragrant. Add the black beans, bacon, red pepper flakes and continue to sauté until everything is warmed through then add the fresh marjoram, season with salt to taste, top with parmesan and serve.