Bean Salad Recipe
Ingredients
| White beans | 1 1/2 Cup (16 tbs), soaked | |
| Carrot | 1 , sliced | |
| Onion | 1 , chopped | |
| Celery seed | 1 Teaspoon | |
| Bay leaves | 2 | |
| Basil | 1 Teaspoon | |
| Parsley | 1 Teaspoon, chopped | |
| Red kidney beans | 1 Cup (16 tbs) | |
| Peas | 1 Cup (16 tbs) | |
| Vegetable oil | 1 Teaspoon | |
| Bacon Slices | 4 , diced | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), smashed | |
| Mustard | 1 Tablespoon | |
| Raspberry wine vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Drain beans and place in large saucepan.
Add carrot, 1 chopped onion, celery seed, bay leaves, basil and parsley.
Pour in enough water to cover by 2 in (5 cm).
Partially cover and cook 1 1/2 hours, skimming as necessary during cooking.
Drain beans and vegetables; transfer to salad bowl.
Add kidney beans and peas; toss and set aside.
Heat vegetable oil in small frying pan.
Cook bacon, remaining onion and garlic 3 to 4 minutes over medium-high heat or until browned.
Stir this into salad mixture.
Mix mustard, vinegar and oil together in small bowl; season well and whisk.
Pour over beans.
Add carrot, 1 chopped onion, celery seed, bay leaves, basil and parsley.
Pour in enough water to cover by 2 in (5 cm).
Partially cover and cook 1 1/2 hours, skimming as necessary during cooking.
Drain beans and vegetables; transfer to salad bowl.
Add kidney beans and peas; toss and set aside.
Heat vegetable oil in small frying pan.
Cook bacon, remaining onion and garlic 3 to 4 minutes over medium-high heat or until browned.
Stir this into salad mixture.
Mix mustard, vinegar and oil together in small bowl; season well and whisk.
Pour over beans.
Chef
