You are looking at your open refrigerator and you are thinking to yourself…there is nothing to eat in here. No matter how long I stare at this fridge, nothing new will appear and I still have no idea what to make for dinner.
But you would be wrong! This dish uses all the things that you seem to have hanging around, but you never knew went together. You know you have a random can of kidney beans hiding in your cupboard! Don’t deny it!
This is a tasty little side dish with just the right amount of smack to leave your taste buds wanting more. Plus, protein-city.
I used nitrate-free, uncured apple smoked bacon from Trader Joe’s. (PS: I have an unhealthy attachment to TJ’s) I cut it all up in 1/2 inch square pieces and tossed it into my iron skillet. Mmmmmmmm….bacon. While the bacon is doing its business and getting all crispy, chop up some onion, celery, parsley and open that can o’ beans. Now you are all set for the rest!
I carefully removed the bacon as it crisped up. I didn’t want it to burn, so as each one hit the perfect point of crispiness, I scooped it out and placed it on a couple sheets of paper towels. To be honest, I have no idea if the amount of bacon grease left in the pan measured out to be 3 tbsp. I just threw the onion in and left it at that. It smelled amazing, by the way.
After a few minutes, the onion had softened up and I stirred in the flour, sugar, vinegar, salt and pepper. Once mixed in, I dumped the can of drained kidney beans into the mix and gently tossed them around in their onion bath.
When the beans were heated through, I added the chopped celery and parsley, leaving a bit of the fresh parsley out for garnish. I turned off the heat and incorporated the parsley and celery. Once I poured it into the dish that I was serving it in, I sprinkled the crispy bacon on top and a smattering of the fresh parsley.
This tasted bright, vinegary, salty and a tad bit sweet, just like a German potato salad, but without the potatoes. Super great side dish alternative, plus it liberated that abandoned can of kidney beans from my pantry.
Hot Kidney Bean Salad
- 4 slices bacon cut crosswise in 1/2″ pieces
- 2 tbsp. chopped onion
- 1 tsp. flour
- 3 tbsp. vinegar
- 1 tbsp. sugar
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 can (1 pound) kidney beans, drained
- 1/2 c. chopped celery
- 2 tbsp. chopped parsley
- Saute bacon in skillet until crisp.
- Remove bacon; pour off all but 3 tbsp. fat.
- Add onion and saute until tender.
- Stir in next 5 ingredients.
- Add beans and simmer until heated.
- Add celery and parsley and mix gently.
- Sprinkle with crisp bacon.
- Makes 3 or 4 servings.