Best 9 4 Bean Relish Recipes

FOUR-BEAN RELISH

Steps:

• Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl.
• Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.
• Photograph by Kat Teutsch

FOUR BEAN SALAD

Steps:

• Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
• Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

4 BEAN RELISH

Steps:

• Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before serving.

FOUR-BEAN CHILI

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.

BLACK BEAN RELISH

Steps:

• Mix all ingredients.
• Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.

GREEN & YELLOW BEAN RELISH

Steps:

• Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
• Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
• Mix water and cornstarch.
• Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
• Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
• Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
• Pressure process at 10 lbs:
• 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.

KIDNEY BEAN RELISH

Steps:

• Drain the kidney beans well.
• Add chopped onion to kidney beans.
• Combine remaining ingredients and pour over beans and onion, mixing well.
• Salt and pepper to taste.
• Refrigerate at least two hours before serving.

BEAN RELISH

Steps:

• In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.

4 VEGETABLE RELISH

Steps:

• Mix all ingredients.
• Chill 1/2 hour before serving.