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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
