Bean and Bacon Salad

Bean and Bacon Salad

Bean and Bacon Salad

I got some locally grown green beans and wax beans recently. I wanted to use some of them for a salad, but not the traditional bean salad.  I know how much I enjoy frying a little bacon and tossing in some beans so I used that as inspiration for this dish. I added a little sweet pepper, too. It was really simple and tasted so good. Here is what I did.






Bean and Bacon Salad

3-4 c. cooked beans- green, wax or mixed, cut into 1-inch pieces

4-5 slices bacon, cooked, cooled and crumbled

1 sweet pepper, seeded and diced

1/2 c. minced sweet onion, optional

 1/2  c. cider vinegar

1/4 c. oil- I used olive oil

1/4 c. sugar- or to taste

2 T. fresh chopped parsely

1 t. thyme

salt and pepper to taste

dash of hot sauce

Combine beans with bacon and onion, if adding, and set aside. Combine remaining ingredients and mix well. Pour over the beans and toss to coat evenly. Cover and chill 30 minutes or longer before serving. Serves 5-6.

Kale and Bean Stew

Kale and Bean Stew

Kale and Bean Stew

I really like most leafy greens. A lot of people don’t though and I often hear from people who would love to get family members to eat them. Sometimes you have to get creative and add them to dishes where the flavor is masked a little with other foods. This simple stew is a great way to maybe get family members to try kale in a less obvious way.   It tastes pretty good, too.

Kale and Bean Stew

1½ lb. kale leaves, center ribs removed
3 T. oil
1 c. chopped carrots
1 c. chopped celery
1 c. chopped onions
2 garlic cloves, minced
1 c. dry white wine
2 (15 oz.) cans beans, rinsed and drained- I used garbanzos and lima beans
4-5 cups Vegetable or chicken stock
1 t. dried savory or thyme
1 bay leaf
1 T. white balsamic vinegar
2 T. fresh chopped herbs
Blanch kale in boiling water for 1 minute. Rinse under cold water. Drain and squeeze out excess water. Chop kale leaves coarsely. Heat oil in pot over medium heat. Cook vegetables and garlic until tender but not browned. Add wine and simmer until liquid is reduced by half. Add 4 cups of the broth, beans, savory and bay leaf and simmer over medium-low heat for 20 minutes. Add kale and simmer 5 minutes more. Add more stock if stew is too thick. Add vinegar, fresh herbs and salt and pepper to taste. Serves 6.

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