Kidney Bean Salad

KIDNEY BEAN SALAD
1 can (15 oz.) kidney beans drained, reserve half the juices (about 1/3 c.)
½ cup chopped onions
1 Tablespoon apple cider vinegar
¼ cup mayonnaise
Salt and pepper

In a medium bowl, mix together the beans, 1/3 cup of the juices, chopped onion, vinegar, mayonnaise and mix well. Season with salt and pepper. Serve cold or room temperature.

I got this from my mother, Sylvia Wilkins. It’s a favorite of hers. She eats it spooned over toast and sometimes even simply a plain slice of white bread.

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Family-Style Chili

yellow bowl of chili
Family-Style Chili

FAMILY-STYLE CHILI
1 pound lean, coarse ground beef
2 tablespoons olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 small rib celery, chopped
1/2 teaspoon cumin
1 tablespoon paprika
1 teaspoon chili powder (or to taste)
1 tsp dried onion flakes
1/2 teaspoon dried oregano or marjoram
1 14.5 oz. can beef broth
1 14.5 oz. can stewed tomatoes
1 small can (4.5 oz.) green chilis
1 14.5 oz. can beans (kidney)
salt and pepper to taste
3 Tablespoons chopped, fresh cilantro

DIRECTIONS:
1. Cook ground beef loosely in skillet until browned. Pour off excess fat if there is any. While the ground beef is cooking, Heat your chili pot or soup kettle over medium high heat, add olive oil, and saute’ the chopped onion and celery, adding the garlic last.

2. Simmer, then add cumin, paprika, chili powder, onion flakes and dried oregano. Add beef broth, stewed tomatoes, green chilis and half the can of beans (reserve the other half to mash and add later).
3. Add ground beef and simmer 20 minutes. Then add the smashed 2nd half of the can of beans. Simmer another 30-40 minutes. . (can be cooked in a slow-cooker).

4. Add the chopped cilantro about 10 minutes before serving to keep the flavor fresh. Makes 6 cups.