SC Johnson Family Economics Blog
Monday, October 29, 2012

Warm Bean and Bacon Salad | Family Economics

By Cathe Holden


This simple dish is a Holden family favorite, served with a side of roasted red potatoes and slightly sweet iced tea. This recipe serves our family of five for dinner on a cool, fall evening.

What are your easy-to-make favorite dishes to serve your family?

warm bean and bacon salad

Prep: 15 minutes (plus overnight for soaking if using dried beans)
Cook: 30 minutes
Yield: 5 servings

Warm Bean and Bacon Salad


1 bag (16 ounces) dried pinto beans or 1 can (16 ounces) refried beans and 2 cans (16 ounces) pinto beans
1 pound bacon or turkey bacon
1 to 2 heads of green leaf lettuce, to taste
1 bunch of green onions
1/2 cup distilled white vinegar


If using dried beans, sort and wash, soaking in water overnight. Cook beans on medium-low heat for 3 to 4 hours. Stir occasionally and add water as necessary, until they are the consistency of cream soup. Salt as desired.

If using canned beans, empty beans into a saucepan and cook on medium-low until heated through. Add small amounts of water if necessary while cooking.

Cut bacon strips into one-inch sections. Cook in a skillet over medium heat until well done. Drain bacon pieces on paper towels.

Chop or tear lettuce into bite-size pieces and place in large bowl.

Chop onions into 1/4-inch pieces and toss with lettuce and vinegar. Reserve a few onions to garnish each dish. Divide lettuce mixture into individual serving/salad bowls.

Pour warm beans over lettuce mixture and top with bacon pieces. Sprinkle with remaining onions.


Photo courtesy of Cathe Holden.

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