Bean salad

I had already started my kidney beans soaking for bean salad when I learned there was a pressure cooker/canner up for grabs in my neighborhood (more on that later), so at one in the morning – because I never sleep – I went ahead and made the pickled bean salad I’d planned on.

One pound of store-bought dry kidney beans, two-thirds of the latest bean harvest, and all the rest of my homegrown red onions yielded five quarts of lovely bean salad. I reduced the sugar by more than half (because sweet beans seems weird to me) and made it brown, added some coriander and other herbs and extra salt. I was pleased that I could fit all five quarts in my pasta pot – that means that for smallish batches I don’t have to fill up that enormous, 5-gallon water bath tub and spend two hours waiting on it to come to a boil.

The salsa in the front is some gazpacho I’d made from homegrown produce (well ok, the cukes and onions anyway). Nobody but me is fond of cold soups, and I’d had as much as I could handle. I added extra salt, lemon juice, vinegar, and sriracha chili sauce, and voila it’s salsa.

I’m so excited to try the beans, though I know I have to wait until the fresh produce is gone in the garden. Otherwise, what’s the point of canning?

6 Responses to “Bean salad”

  1. debbie swickard Says:

    You are incredible, lady fair. Way to go!

  2. debbie swickard Says:

    By the way, I’m probably going to come to your house OFTEN this winter!!! 😆

  3. Heidi Says:

    so, did you GET the canner???
    Wow, way to go, bean salad…would not have thought of that.

  4. diana Says:

    I did get the canner! W00t! it needs a couple parts, but is a solid cast-aluminum pot built to last generations. It weighs 27 pounds! I feel soooo lucky to have gotten it, I’ve wanted one for YEARS. Now I can can things like soups, veggies, corn, caramel, all the things I couldn’t before.

  5. debbie swickard Says:

    You’re going to can caramel? That’s a new one. Mom made caramel candy every year at Christmas time, but she never canned caramel. What would you do with it? Ice cream topping? She probably never canned it because none of us were too hyped for soft, liquidy caramel; we all had a strong preference for hard, chewy caramel… YUM! Especially chocolate covered caramels!!!! Double YUM!!!

  6. diana Says:

    Well, caramel sauce for ice cream and roast pears and the like. And fudge sauce! Or maybe not. But oh, the possibilities!

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