Smoky Bean Salad With Molasses Dressing

Total Time
4hrs 50mins
Prep 4 hrs
Cook 50 mins

Just the name of this recipe makes my mouth water! The chipotle chilies give it the smoked flavor. You can use canned beans and save a lot of time. Enjoy! Prep time includes soaking. A Spanish recipe.

Ingredients Nutrition

Directions

  1. Place beans in a large bowl.
  2. Add enough cold water to cover by 2 inches.
  3. Let stand at least 4 hours.
  4. or overnight.
  5. Combine vinegar and mustard seeds in medium bowl.
  6. Let stand at least 1 hours.
  7. or up to 4.
  8. Drain beans.
  9. Place in a heavy large saucepan.
  10. Add enough water to cover beans by 3 inches.
  11. Bring to boil.
  12. Reduce heat; cover and simmer till tender, about 50 minutes.
  13. Drain, cool beans completely.
  14. Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
  15. Gradually whisk in oil.
  16. Combine beans, onion, and parsley in bowl.
  17. Add enough dressing to coat salad.
  18. Season to taste with salt and pepper.
  19. You can prepare this 6 hours.
  20. ahead.
  21. Cover and refrigerate.
  22. Bring to room temperature.
  23. before serving.
  24. Enjoy!

Reviews

(3)
Most Helpful

Delicious! This is sweet, but not too sweet, and it has a lot of flavor. I used a can of navy beans and a can of kidney beans (what I had on-hand), but otherwise followed the recipe closely. Thanks for sharing!

Aunt Cookie January 04, 2008

Excellent recipe! Very easy to make but tastes special; great combination of sweet, savory and spicy. I used a little more chipotle and molasses than called for, substituted green onions for red, but otherwise followed the recipe exactly. I think I could eat this every day, or at least every second day! Will be making it often, thanks very much for the recipe!

lortle January 23, 2006

We enjoyed this savory bead salad, increasing the chipotle peppers to 4 teaspoons in order to get it spicy enough for our fire seared palates. I definitely recommend that LIGHT molasses is used for the dressing, since the heavy dark taste of my black strap could have been overpowering. I used half black strap and half corn syrup to lighten it up. Taking license with this recipe, I added some lightly cooked corn and substituted cilantro for the parsley, spooning the salad into ripe avocado halves and garnishing with some sliced, home made sun dried tomatoes. It sure looked pretty! Nice recipe, Sharon; we can always count on you for the great vegetarian dishes.

Geema April 17, 2004

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