Friday, October 21, 2011

Warm 3 Bean Salad

I'm going for convenience and taste, for my latest budget recipe -- that brings canned legumes front and center.

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.

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