It's time to brush away the cobwebs and dust off those tins of beans in the back of the cupboard, and do something with them. Might I suggest a delicious Warm 3 Bean Salad with sauteed onion and tomato, and flavored with tangy vinegar plus luscious olive oil? I think you will be impressed with this simple, quick and satisfying side dish.
You can cook with any favorite beans you have on hand; just drain them and do a quick rinse while you are sauteing some chopped onion and tomato. You can try combinations of black-eyed peas, green beans, black beans, Navy beans, or pinto-- they will meld, but still retain their unique tastes.
I always find cheap cans at the local 99c only Store, and even my chain grocery store carries some for around a dollar or less per can. And, ethnic markets have their own legume specialties on the cheap.
Now, I know canned doesn't compare in flavor, or variety of preparation, to slow cooked dried, or fresh shelled -- but I'm trying to give you working stiffs, with too much overtime on the clock, a break, here.
So give my Warm 3 Bean Salad a try. With all the time you save, you can start another load of laundry, or go visit your friends on Facebook!
Ingredients (about 3 servings)
- 3 cans of beans (about 15 ounce, each can) - you favorite. I used Red Kidney Bean, Northern Bean (White, Navy or Cannellini,) and Chickpea (Garbonzo.)
- 1 large tomato - chopped.
- 1 medium onion - any type, including white, yellow or green onion. I used a red onion.
- 1 tablespoon of vinegar - I used rice vinegar, but you can use any on hand, including: cider, balsamic or white.
- 3 tablespoons of oil - one for sauteing, and another at the end, for flavoring.
- Handful of chopped herbs - optional
- Salt and pepper to taste.
Open and drain 3 cans of beans. Add all the beans to a strainer and rinse off the rest of the bean sauce. Set aside and allow to finish draining.
In a large pan or pan, over medium heat, add oil and saute onion until soft, about 2-3 minutes. It's just enough time to take out the hot raw taste and introduce some sweet caramelization.
Next add all the beans and chopped tomato. Drizzle on a tablespoon of olive oil (or a favorite tasty oil,) and blend ingredients well. Cook until heated through, about 3 minutes. Finish by mixing in a handful of your favorite chopped herb.
Serve warm (and easy to reheat in the microwave oven,) but okay to chill and serve right from the refrigerator, too.