So, do you guys remember that bean salad my mom made back in July? And how I said I was going to make it "soon"? Ooooh, hee hee heee! Right. It's been nearly 5 months, but I did! I made it! Hugh and I hosted a baby shower on Monday so I took the day off (naughty Bruno, very bad) and cooked... for like 8 hours. It was excellent.
Seriously though, I was happy to have an excuse to revisit the recipe. It's based on a recipe by BAM! himself, though he calls for black eyed peas. Instead, I used Rancho Gordo yellow eyes.
It's pretty straightforward: cook the beans, chop the veggies, add the dressing & seasoning and let it sit in the fridge for a few hours. If you're in Boston and you have a fridge full of beer, you could also put it on your back deck because IT'S ONLY 30 DEGREES. You know, if you want. Just a suggestion. You should give it a stir every hour or so, too.
Take it out an hour before you want to eat it, stir again, and put it in the pretty bowl you thought you lost. I would caution that you should use good beans here, since they are the star of the show, but if you use canned... well, I won't tell.
PS - there's bacon. Did I mention that?
Yellow Eye Bean Salad
adapted from Emeril Lagasse
1 lb dried beans of your choice, soaked for a few hours, cooked and cooled or three 15 oz cans
4-5 slices of bacon, crisp cooked and crumbled
1/2 cup + 2 Tbsp red wine vinegar
1/2 cup good olive oil
1/2 medium red onion, chopped fine
1 medium red bell pepper, chopped fine
1/4 cup chopped green onions
1 jalapeno, seeded and finely chopped (leave a few seeds if you want more heat)
1/4 cup parsley, leaves only, chopped
2 small or 1 large clove garlic, minced
1 1/2 tsp creole seasoning (see below)
3/4 tsp salt
1/2 tsp black pepper
Combine all ingredients and refrigerate (or porch-erate) 3-4 hours or overnight, stirring occasionally. Let sit at room temp for 45 minutes before serving.
For DIY creole seasoning, combine the following thoroughly and store in an airtight container:
2.5 parts paprika
2 parts salt
2 parts garlic powder
1 part dried oregano
1 part black pepper
1 part dried thyme
1 part cayenne pepper
1 part onion powder