INGREDIENTS

INSTRUCTIONS

In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a
boil. Drain the soaked black and red beans separately in a strainer. Add
the black beans to one pot and the red beans to another, reduce the heat
under both to medium, and simmer for about 45 minutes, until the beans are
tender but not soft. Drain the beans separately in a colander and set
aside, covered. Bring the remaining 3 cups of lightly-salted water to a
boil in one of the saucepans, and fill a large bowl with cold water and add
several ice cubes to it. Cook the string beans for 3 to 4 minutes,
depending on their size, until they are tender but still bright green.
Immediately drain them and plunge them into the ice water to retain their
green color. Drain and dry on paper towels. In a medium heavy skillet cook
the bacon strips over medium heat until crisp. Remove the bacon with a
slotted spoon and drain briefly on paper towels. Measure 1 tablespoon of
the bacon fat and, in a small bowl, whisk it together with the vegetable
oil, vinegar, honey, mustard, salt, and pepper. In a large serving bowl,
combine all the beans and drizzle the dressing over. Toss gently just to
coat all the ingredients evenly, crumble the bacon over the top and serve
while still slightly warm, garnished with lemon wedges. This recipe yields
6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6234 broadcast 04-03-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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