Two dear friends of mine celebrate 4th of July the right way. Bob and Betty are the only people I know who have a hand turned real live, black powder cannon. Yup, cannon, and they throw an old time farm yard July 4th pot luck picnic every year. Bob always lets go with 3 shots. Last year I decided to take a five bean salad to the potluck.
2 years ago is when I really discovered Rancho Gordo Heirloom Beans. I had just gotten my first order from them and it included garbanzo beans. Now I’ve always objected to the kind of mealy texture of canned garbanzos, to say nothing about other canned beans. Texture and taste is never right. And grocery store dry beans are old and dried out way past their prime.
But after I discovering Ranch Gordo, Mother of Mercy, where have I been all my life. To get to the 5 beans you obviously have to have for a five bean salad, I used, frozen Green Beans (steamed lightly), Rancho Gordo Cassoulet, RG Flageolet and RG Rio Zape, along with RG Garbanzos.. Followed the recipe below and watched people go back for 3rds and 4ths. You simply cannot believe the difference these fresh dried beans make over the grocery or canned options.
5 Bean Salad
Ingredients
- 16 oz frozen cut green beans steamed and cooled
- 1/4 lb (dry) garbanzo beans [chickpeas] cooked, drained
- 1/4 lb (dry) cassoulet beans cooked and drained
- 1/4 lb (dry) Flageolet beans cooked and drained
- 1/4 lb (dry) Rio Zape light red beans drained
- 3/4 cup white balsamic or apple cider vinegar
- 3/4 cup olive oil
- 2/3 cup granulated sugar (Probably less)
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp celery seed
- 1/2 tsp crushed red pepper flakes [more or less to taste]
- 1 medium red bell pepper diced
- 1 large sweet onion thinly sliced
- A touch of mustard
- Some quartered cherry tomatoes
Instructions
Feel free to mess around with bean types and spices. It’s very forgiving.
- Cook Dry beans separately to allow different cook times, no need to soak. Flageolet took about an hour, garbanzo and cassoulet 1-1/2 hours, rio zapes about 2-1/2 hours
- Steam green beans per the package directions and cool. (About 10 minutes).
- In a large mixing bowl, whisk together vinegar, olive oil, sugar, salt, garlic powder, onion powder, celery seed and red pepper flakes until the sugar has dissolved. Add beans, diced red bell pepper and onion to the bowl. Gently toss until combined.
- Store chilled in a shallow airtight container. Stir occasionally for 1-2 days before serving. May be made up to one week in advance.