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Old Fashioned Bean Salad
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Great Northern Beans and Fresh Sweet Peas make a great savory side salad!



  • 1/2 lb (.2 kg). bacon
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) cider vinegar
  • 2 15.5 oz (434 grm). cans great northern beans, rinsed and drained
  • 2 cups (475 ml) peas, cooked
  • 1 tsp (5 ml) dried savory, crumbled
  • salt and pepper to taste
  • 4 cups (950 ml) finely shredded cabbage, optional for serving suggestion
  • 16 cherry tomatoes, halved, optional for serving suggestion
  • In a large skillet cook bacon over moderate heat until crisp.
  • While the bacon is draining on paper towels, pour off all but 2 tbsp (30 ml) of bacon grease from skillet (save excess grease for another purpose, or discard).
  • Add water and vinegar to skillet and simmer, whisking frequently.
  • As mixture simmers, crumble bacon into dressing.
  • Add beans, peas and savory and bring back to a simmer for about 1 minute.
  • Adjust seasoning with salt and pepper and serve immediately.
  • If desired, place each serving of bean salad atop 1/2 cup (125 ml) of shredded cabbage and garnish with four cherry tomato halves.
Makes eight 3/4 cup servings. We like to add a little sugar and some sauteed onions to the water and vinegar dressing. A tablespoon or two of finely chopped sweet red pepper adds a nice touch of color.

I think this is an old Czech recipe.

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