Going down to my DD's house to bbq in the sunshine today. I'm
bringing this bean salad, but haven't settled on what combination of
herbs I'll use yet - I have lots to choose from in the garden. I
don't think that it will make 6 cups total either unless I add some
vegetables like zucchini, cucumber and/or tomatoes to it. I started
off with more than a cup's worth of dried (small white) beans, but in
my experience beans don't expand 6 times when cooked.

White Beans with Bacon, Avocado and Herbs
http://www.healthyseasonalrecipes.co...and-herbs.html

Makes 6 cups

1 cup dried cannellini beans, sorted
5 scallions, sliced
5 slices bacon, cooked until crispy and crumbled
2 avocados, diced
3 tablespoons chopped mixed herbs such as oregano, parsley and/or
Yerba Buena
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper

1. Place beans in a large bowl and cover generously with water. Allow
to sit on the counter 8 hours or up to 1 day. Drain and rinse. Place
beans in a large saucepan and fill the pot with water. Bring to a boil
and then simmer until the beans are tender, 30 minutes to 1 hour
depending on the beans.

2. Meanwhile, combine scallions, bacon, avocado, herbs, vinegar, olive
oil, salt and white pepper in a large mixing bowl.

3. When the beans are tender drain and add them to the avocado
mixture. Toss to coat. Transfer to a serving dish.


--
Food is an important part of a balanced diet.

On Sun, 29 Apr 2012 11:18:30 -0700, sf > wrote:

>
>Going down to my DD's house to bbq in the sunshine today. I'm
>bringing this bean salad, but haven't settled on what combination of
>herbs I'll use yet - I have lots to choose from in the garden. I
>don't think that it will make 6 cups total either unless I add some
>vegetables like zucchini, cucumber and/or tomatoes to it. I started
>off with more than a cup's worth of dried (small white) beans, but in
>my experience beans don't expand 6 times when cooked.
>
>White Beans with Bacon, Avocado and Herbs
>http://www.healthyseasonalrecipes.co...and-herbs.html
>
>Makes 6 cups
>
>1 cup dried cannellini beans, sorted
>5 scallions, sliced
>5 slices bacon, cooked until crispy and crumbled
>2 avocados, diced
>3 tablespoons chopped mixed herbs such as oregano, parsley and/or
>Yerba Buena
>2 tablespoons red wine vinegar
>2 teaspoons extra-virgin olive oil
>1/2 teaspoon salt
>1/4 teaspoon white pepper
>
>1. Place beans in a large bowl and cover generously with water. Allow
>to sit on the counter 8 hours or up to 1 day. Drain and rinse. Place
>beans in a large saucepan and fill the pot with water. Bring to a boil
>and then simmer until the beans are tender, 30 minutes to 1 hour
>depending on the beans.
>
>2. Meanwhile, combine scallions, bacon, avocado, herbs, vinegar, olive
>oil, salt and white pepper in a large mixing bowl.
>
>3. When the beans are tender drain and add them to the avocado
>mixture. Toss to coat. Transfer to a serving dish.


That sounds delicious. Tomatoes would be a nice addition. I would
use lots of fresh parsley.

Tara

On Sun, 29 Apr 2012 14:33:04 -0500, Andy > wrote:

>sf > wrote:
>
>>
>> Going down to my DD's house to bbq in the sunshine today. I'm
>> bringing this bean salad, but haven't settled on what combination of
>> herbs I'll use yet - I have lots to choose from in the garden. I
>> don't think that it will make 6 cups total either unless I add some
>> vegetables like zucchini, cucumber and/or tomatoes to it. I started
>> off with more than a cup's worth of dried (small white) beans, but in
>> my experience beans don't expand 6 times when cooked.
>>
>> White Beans with Bacon, Avocado and Herbs
>> http://www.healthyseasonalrecipes.co...nts/648-white-
>> beans-with-avocado-bacon-and-herbs.html
>>
>> Makes 6 cups
>>
>> 1 cup dried cannellini beans, sorted
>> 5 scallions, sliced
>> 5 slices bacon, cooked until crispy and crumbled
>> 2 avocados, diced
>> 3 tablespoons chopped mixed herbs such as oregano, parsley and/or
>> Yerba Buena
>> 2 tablespoons red wine vinegar
>> 2 teaspoons extra-virgin olive oil
>> 1/2 teaspoon salt
>> 1/4 teaspoon white pepper
>>
>> 1. Place beans in a large bowl and cover generously with water. Allow
>> to sit on the counter 8 hours or up to 1 day. Drain and rinse. Place
>> beans in a large saucepan and fill the pot with water. Bring to a boil
>> and then simmer until the beans are tender, 30 minutes to 1 hour
>> depending on the beans.
>>
>> 2. Meanwhile, combine scallions, bacon, avocado, herbs, vinegar, olive
>> oil, salt and white pepper in a large mixing bowl.
>>
>> 3. When the beans are tender drain and add them to the avocado
>> mixture. Toss to coat. Transfer to a serving dish.
>
>
>How boring can you get?
>
>Andy

Agreed, BOR-RING! Needs a little hot sauce. Only one type of bean...
and why bother soaking and cooking when canned beans are so easy and
cost less than dried. I'd have opened 3-4 different canned beans...
added some corn niblets, and diced bell peppers of various colors, and
diced tomatoes... the avocado doesn't belong in that mixture.

On Sun, 29 Apr 2012 15:27:57 -0400, Tara >
wrote:

> On Sun, 29 Apr 2012 11:18:30 -0700, sf > wrote:
>
> >
> >Going down to my DD's house to bbq in the sunshine today. I'm
> >bringing this bean salad, but haven't settled on what combination of
> >herbs I'll use yet - I have lots to choose from in the garden. I
> >don't think that it will make 6 cups total either unless I add some
> >vegetables like zucchini, cucumber and/or tomatoes to it. I started
> >off with more than a cup's worth of dried (small white) beans, but in
> >my experience beans don't expand 6 times when cooked.
> >
> >White Beans with Bacon, Avocado and Herbs
> >http://www.healthyseasonalrecipes.co...and-herbs.html
> >
> >Makes 6 cups
> >
> >1 cup dried cannellini beans, sorted
> >5 scallions, sliced
> >5 slices bacon, cooked until crispy and crumbled
> >2 avocados, diced
> >3 tablespoons chopped mixed herbs such as oregano, parsley and/or
> >Yerba Buena
> >2 tablespoons red wine vinegar
> >2 teaspoons extra-virgin olive oil
> >1/2 teaspoon salt
> >1/4 teaspoon white pepper
> >
> >1. Place beans in a large bowl and cover generously with water. Allow
> >to sit on the counter 8 hours or up to 1 day. Drain and rinse. Place
> >beans in a large saucepan and fill the pot with water. Bring to a boil
> >and then simmer until the beans are tender, 30 minutes to 1 hour
> >depending on the beans.
> >
> >2. Meanwhile, combine scallions, bacon, avocado, herbs, vinegar, olive
> >oil, salt and white pepper in a large mixing bowl.
> >
> >3. When the beans are tender drain and add them to the avocado
> >mixture. Toss to coat. Transfer to a serving dish.
>
>
> That sounds delicious. Tomatoes would be a nice addition. I would
> use lots of fresh parsley.
>
> Tara

Yes! I used plum tomatoes and red onions, not scallions. I ended up
using cilantro for the herb. The vinaigrette was EVOO and lime with a
little garlic, s&p of course.

--
Food is an important part of a balanced diet.