4beanrelish Recipes

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BEAN RELISH



Bean Relish image

My dad's friend used to serve this as an appetizer in his restaurant in Ipswich, Mass. He shared it with us many years ago and it has been a family favorite ever since. Serve with crackers or favorite crudites.

Provided by Kathy Bezemes Walstrom

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 10

Number Of Ingredients 8

7 (16 ounce) cans kidney beans, rinsed and drained
½ cup minced onion
1 clove garlic, minced
2 cups mayonnaise
2 cups sweet relish
1 teaspoon salt
1 dash white pepper
2 teaspoons dry mustard

Steps:

  • In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.

Nutrition Facts : Calories 652.3 calories, Carbohydrate 67.9 g, Cholesterol 16.7 mg, Fat 36.6 g, Fiber 20 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 1555.7 mg, Sugar 15.1 g

FOUR-BEAN RELISH



Four-Bean Relish image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/3 cup extra-virgin olive oil
Sea salt and freshly cracked pepper
1/4 cup sliced scallions (about 3 scallions)
3/4 cup finely diced red onion
1/4 cup diced jarred Peppadew peppers or roasted red bell peppers
3 tablespoons honey
1 12-ounce can white beans, drained and rinsed
1 12-ounce can chickpeas, drained and rinsed
1 12-ounce can pinto beans, drained and rinsed
1 12-ounce can black beans, drained and rinsed

Steps:

  • Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl.
  • Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.
  • Photograph by Kat Teutsch

GREEN & YELLOW BEAN RELISH



Green & Yellow Bean Relish image

Condiment suitable for hotdogs, hamburgers, sausage. My neighbour asked if I could make her some bean relish because she remembered her mother making it. Unfortunately, she didn't have a recipe and I couldn't find one on the Internet, so I looked at the ingredients on a jar of sweet cucumber relish and this is what I came up with...

Provided by Demented Nana

Categories     Onions

Time 1h30m

Yield 9 1/2 pint jars

Number Of Ingredients 7

2 lbs mixed green and yellow beans (fresh or frozen)
4 large onions
1 1/2 cups light brown sugar, firmly packed
3 tablespoons Dijon mustard
1 1/2 cups white vinegar
2 tablespoons cornstarch
3/4 cup water

Steps:

  • Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
  • Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
  • Mix water and cornstarch.
  • Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
  • Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
  • Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
  • Pressure process at 10 lbs:
  • 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.

BLACK BEAN RELISH



Black Bean Relish image

This flavorful black bean relish is more like gourmet salsa! It's loaded with tomatoes, two kinds of peppers, onions and zesty seasonings.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h15m

Yield 2

Number Of Ingredients 8

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 medium tomato, finely chopped (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 serrano chili, seeded and finely chopped
1/4 cup finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt

Steps:

  • Mix all ingredients.
  • Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.

Nutrition Facts : Calories 75, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 220 mg

KIDNEY BEAN RELISH



Kidney Bean Relish image

This can be served with crusty breads or crackers. Even thick chips can be used but be sure to cut back on the salt in the relish.

Provided by vverkin925

Categories     Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

2 (15 1/2 ounce) cans kidney beans
1 red onion, chopped coarsely
1/4 cup white vinegar
1/4 cup vegetable oil
1/2 teaspoon chives, chopped
1/2 teaspoon oregano
salt and pepper

Steps:

  • Drain the kidney beans well.
  • Add chopped onion to kidney beans.
  • Combine remaining ingredients and pour over beans and onion, mixing well.
  • Salt and pepper to taste.
  • Refrigerate at least two hours before serving.

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