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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Bock BBQ Bean Salad
Yield: Makes 4 to 6 servings
Ingredients:
1/3
cup prepared spicy barbecue sauce
1/4
cup bock beer
3
tablespoons cider vinegar
1
tablespoon molasses
1
teaspoon hot sauce
1/2
teaspoon mustard seeds
1
can (15-1/2 ounces) pinto beans, rinsed and drained
3
plum tomatoes, seeded and coarsely chopped
4
stalks celery, halved lengthwise and sliced
1
bunch green onions, trimmed and chopped
Salt
Black Pepper
Additional hot sauce (optional)
Preparation:
1.
Combine barbecue sauce, beer, vinegar, molasses, hot sauce and mustard seeds in large bowl.
2.
Add beans, tomatoes, celery and green onions; toss to coat. Season with salt, pepper and additional hot sauce, if desired. Serve in lettuce-lined bowl, if desired.
Tip
This salad will keep, covered, in refrigerator for up to 2 days. Bring it to room temperature before serving.
This recipe appears in:
Southwestern
