Summery and light, this side dish complements any picnic meal!
Honey Ginger Bacon Bean Salad
Ingredients
- 4 cups cooked about 1 pound dry Yellow Indian Woman or Painted Lady Beans; reserve 2 cups of bean broth
- Half a pound of bacon fried
- 6 TBSP. bacon grease
- 1 small sweet onion diced
- 4 TBSP. honey
- 4 TBSP. balsamic vinegar
- 2 TBSP. ground ginger
- 1 tsp. allspice
- Rosemary diced
Instructions
- Fry bacon in large skillet. Remove crispy bacon and crumble. Set aside.
- Leave grease in skillet and sauté onion until tender.
- Add beans and reserved broth.
- Put on stove to simmer for about an hour (until beans get a little more soft).
- Add honey, balsamic vinegar, ginger and allspice after about a half hour of simmering. Top with diced rosemary and bacon crumbles. When glaze forms, remove from heat and let sit another hour.
- Cool and serve.
