Source: Simply in Season
Made: August 5, 2012
Yield: 12 servings
Time to make: 15 minutes assembly + at least 1 hour to chill.
Prior preparation needed
Cook black beans and pink beans if using dried beans.
A perennial favorite. Is there anyone who does not love the beautiful colours of a mixed bean salad?
Four Bean Salad
Source: Ecological Cooking
Date tried: January 13, 2018
Yield: 6 servings (about 1 1/2 quarts)
Time needed: 3 hours if beginning with dried beans
This makes a large quantity of sauce and I think 6 servings is an underestimate. The final simmering is best done in a slow cooker so, starting with dried beans and the necessary pre-soaking as well as the time to cook the beans, then 4 or more hours in the slow cooker, one needs to plan for a two-day project.
Out of that possibly only 20 minutes is active preparation.
The resulting sauce is quite pleasant though. I think I will find plenty of uses for it.
Black Bean Sauce on noodles and rice
Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation
Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)
Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.
Spicy Mixed Bean Salad