| 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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