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TEXAS THREE-BEAN SALAD
Most Texans were raised on beans and barbecue, so this one fits right in! Oh yes, canned beans are just fine.
Serves: 8
Prep.Time: 30 minutes
2 cups cooked red kidney beans
2 cups cooked garbanco beans
2 cups cooked cut green or yellow wax beans
2 tablespoons vegetable oil
2 slices slab bacon -- chopped
2 cloves garlic -- minced
1 tablespoon all-purpose flour
3/4 cup + 1 tablespoon cider vinegar
3/4 cup unsalted chicken stock
1/4 cup sugar
2 tablespoons prepared yellow mustard
1 teaspoon paprika
2 rib celery -- chopped
1/2 medium green bell pepper -- chopped
1/4 cup minced fresh parsley
Kosher salt & fresh ground pepper to taste
Combine beans in a large bowl; set aside. Warm oil in a saucepan over medium heat; add bacon and cook until brown and crisp. With a slotted spoon, remove cooked bacon, drain and set aside. To drippings and oil, add onion and garlic; cook until just soft. Mix in flour. Pour in vinegar and stock, stirring; add sugar, mustard and paprika. Simmer the dressing about 10 minutes, adding celery and bell pepper the last 2 minutes, just to soften slightly. Remove pan from heat, stir in parsley and season to taste. Stir dressing into beans; cover and refrigerate about 2 hours. Stir in reserved bacon before serving.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved