| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans, Salads, Salads & dr | 6 | Servings | |
INGREDIENTS
| 2 | c | Dried small red chili beans; (4 cups cooked) |
| 1 | Recipe Sweet and Sour Dressing | |
| 1 | c | Sliced celery |
| 1/2 | c | Chopped red onion |
| 1/2 | c | Chopped paraley |
| 4 | sl | Cooked bacon;, chopped, optional |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Vegetable oil |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | tb | Warm bacon fat; optional |
INSTRUCTIONS
SWEET AND SOUR DRESSING Dressing: In a small bowk whisk together vinegar, oil, sugar, salt, pepper anb bacon fat if using. Taht's your dressing. BEANS: Sort through, rinse, soak and cook the beans by your preferred method. Drain. While beans are still warm pour them into a serving bowl. Add the dressing and mix thoroughly, After beans have cooled add the celery, onions, parsley and bacon, if using. Cover and marinate at room temperature 1 hour, stirring occasionally to distribute the dressing. Serve at room temperature. NOTE:For the salad I like the small red beans often used for chili. If they're not available, you can substitute red kidney beans. Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 17, 1998
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