Smoky Bacon And Bean Salad Recipes

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BEAN AND BACON SALAD



Bean and Bacon Salad image

Provided by Jacques Pepin

Categories     salads and dressings

Time 2h

Yield 6 generous servings

Number Of Ingredients 10

1 pound dried navy beans
6 cups cold water
1 1/2 teaspoons salt
1/2 pound slab bacon, cut into 1/2-inch slices and then into 1/2-inch lardons
1 medium-size onion (4 ounces), peeled and chopped
6 cloves garlic, peeled, crushed and chopped (1 tablespoon)
1/2 cup chopped parsley
3 tablespoons red-wine vinegar
3 tablespoons virgin olive oil
1 teaspoon freshly ground black pepper

Steps:

  • Wash the beans and remove and discard any damaged ones or any foreign material. Place the beans in a pot with the cold water and 1 teaspoon of the salt. Bring to a boil, cover, reduce the heat to low and cook until tender, 1 to 1 1/2 hours. Let cool to lukewarm. (There should be only a little water remaining.)
  • Place the lardons in a saucepan and saute over low heat, covered, for about 8 minutes. Add the onion and garlic and cook, stirring, for about 5 seconds. Add the contents of the saucepan, fat and all, to the beans with their remaining cooking liquid. Add the parsley, vinegar, oil, salt and pepper to tastes and mix well. Serve at room temperature.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 4 grams, TransFat 0 grams

BEAN AND BACON SALAD



Bean and Bacon Salad image

My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!

Provided by Declan's Mama

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 1h25m

Yield 6

Number Of Ingredients 11

10 slices bacon
2 tablespoons vinegar
½ cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 ½ cups shredded cabbage
½ cup diced celery
2 tablespoons chopped fresh parsley
⅓ cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper

Steps:

  • In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
  • In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
  • In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g

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