Warm Broad Bean Salad With Bacon Recipes

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE

Warm Bean Salad with Balsamic-Bacon Vinaigrette image

I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."

Provided by Miss Erin C.

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce thick-sliced lean bacon or 1 ounce thick-sliced pancetta, cut into 1/4" dice
3 medium onions, halved and thinly sliced lengthwise
2 bay leaves
1/3 cup balsamic vinegar
2 tablespoons water (or reserved bean cooking liquid)
3 cups drained and cooked beans or 3 cups drained and cooked lentils, or canned beans rinsed well and drained
kosher salt
freshly ground black pepper
1/4 cup fresh flat-leaf parsley

Steps:

To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
Stir in the beans and salt to taste.
Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
Serve warm.

THREE BEAN SALAD WITH BACON DRESSING

Three Bean Salad With Bacon Dressing image

If you love bacon and you love bean salad, then this is right up your alley. I know I love it. Why didn't I think of putting bacon in bean salad before? Well, at least we have it now.

Provided by PalatablePastime

Categories Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can blue lake green beans
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas
1 (15 ounce) can dark red kidney beans
6 thick cut slices bacon
1 yellow onion, chopped
2 tablespoons chopped fresh garlic
1/2 cup apple cider vinegar
1/4 cup vegetable oil
2 teaspoons cornstarch
2 teaspoons coarse ground mustard
1/2 cup brown sugar

Steps:

Drain and rinse canned beans in a colander.
Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
Add the chopped onion and garlic to the skillet and cook until light golden.
While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
Place beans in a salad bowl and add crumbled bacon.
Stir cooled dressing into beans, cover and chill several hours or overnight.

Nutrition Facts : Calories 403.4, Fat 14.1, SaturatedFat 2.6, Cholesterol 5.4, Sodium 310.6, Carbohydrate 59, Fiber 10.7, Sugar 21.2, Protein 12.4

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