Sunday, February 7, 2016

Hot Four Bean Salad

This number first came to the Christensen household as a shared recipe from a family reunion in North Dakota. Presumably it was Bernice’s Four Bean Salad before it was Helen’s Four Bean Salad which was to become Terri’s Four Bean Salad, where it eventually ended up Jim’s Hot Four Bean Salad.

I'm not sure that any of us follow the recipe very exactly any more. I think Jim makes it frequently. I pull it out for a pot-luck every 5 or so years. (That’s a lot of beans for one girl!) Jim’s version is more of a “once-around-the-kitchen-and-a-whole-bunch-of-beans-salad”.

Here’s how I made it last time:

Work pot-luck! Lots of tasty food that day.
Hot Four Bean Salad

1 can kidney beans
1 can black beans
1 can pork’n’beans
1 can lima beans
½ lb bacon, chopped
¼ cup chopped onion
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
½ tsp seasoned salt
½ cup chili sauce
¾ cup brown sugar

Brown bacon with onion. Add seasoned salt, along with dry mustard, ketchup and brown sugar. Simmer for 10-20 minutes.

Drain beans (except pork'n'beans!) and add to bacon mixture. Bake for 1 hour at 350ºf.

In the end I added ketchup. Maybe 1/4 cup? Just to add a bit more zip.

This would be nice in a slow cooker, too.


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