Aunt Roses Bean Salad Recipes

AUNT RO'S BAKED BEANS

Steps:

• Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside. Drain bacon fat from the skillet.
• Using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. Drain.
• Transfer the ground beef to a slow cooker. Add the pinto beans, butter beans, baked beans with pork, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. Cover and cook for 4 hours on High. Top each serving with crumbled bacon.

FOUR BEAN SALAD

Steps:

• Make the dressing: In a medium bowl, combine the oil, celery seed, sugar, vinegar and salt and pepper to taste. Using a whisk, blend well. Set aside.
• Place the canned kidney beans in a colander. Rinse briefly. Add the rest of the canned beans and let them drain for a few minutes.
• In a large bowl combine all the beans, the onion and the green pepper. Pour the dresing over the bean mixture and gently stir until blended. Let sit overnight for best flavor.

BEAN SALAD -AUNT VIRGINIA'S RECIPE

Steps:

• 1. Measure and mix sugar, vinegar and oil into a saucepan, and bring to a boil. Boil for two minutes.
• 2. Drain cans of beans and rinse, and place in large bowl, add sliced onion and celery.
• 3. Add dressing to mixture and cover bowl, refrigerate three days.

CUBAN NAVY BEAN SOUP

Steps:

• Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours.
• Add additional water if necessary.
• In a skillet, heat olive oil& cook garlic& onions 6 minutes.
• Add tomatoes& cook for 10 minutes.
• When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes.
• Add more water and stir as necessary.
• Serve garnished with parsley.

THREE BEAN SALAD

Steps:

• Combine all ingredients into a large bowl. Stir making sure all ingredients are coated withthe oil mixture. Transfer all ingredients to a container with a lid and refrigerate for at least 4 hours or overnight. The longer the vegetables marinade in the liquid the better it tastes.

AUNT ROSE'S REFRIGERATOR PICKLES

Steps:

• Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
• Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.

AUNT ROSE'S BEAN SALAD

Steps:

• Mix ingredients. Chill for at least one hour. Serve chilled or at room temperature.