Wednesday, September 17, 2014

Beans, Beans, Good for Your Heart

Why, hello there, dahlinks! How have you all been in the (enter large number of months here) since I’ve seen you last? Me? I’ve been doing well, actually. I mean, for a while there, I may have gone just a tad (but really a lot) cuckoo, but now? Now, everything has been going swimmingly and I finally feel like I can sit down and actually type at this here computer without banging keys randomly while sobbing uncontrollably. It’s a marvelous feeling, actually. Not having panic attacks and sobbing, I mean.

One of the main reasons I’m doing so well has to do with why I started this blog in the first place: crochet. You see, about a year ago (has it really been that long??) I started up a new crochet group (because, due to my intense embarrassment, I couldn’t bear going back to that other one again…) and have actually been hosting it in my house each week. (!!!)

I KNOW! Me! Not only socializing but actually hosting people in my hovel! You would think that would indicate a turn for the worse- obviously I’ve gone truly insane… But I assure you, it actually signaled a turn for the better for me, and I’m so thankful for the power of friendship, creativity, and above all, YARN, to actually bring me back from….well, wherever the heck I was.

It’s because of this (still growing) group of ladies that I have finally felt like me again. It’s been a long, long time coming, but, man. It’s really good to be back.

I started hosting at my place so that I would be able to put SweetPea down for her naps while Little Mister played with the other kiddos his age. I’m not entirely sure how it happened, but our morning crochet group gradually turned into a Crochet-and-Lunch group. I think it started because I was hungry (breastfeeding does that to you) and told my guests that I was going to make myself some food, but it was more than enough to share, so PLEASE DON'T LEAVE ME! And then it just blossomed from there.

Now, after telling them what I was going to make that day, you’d think they’d have checked their watches, made some excuses, and then bolted for the door.  But they did not. They stayed, they ate, they were amazed, and then they asked for the recipe. I told them, “Oh don’t worry! I’ll post it on my blog for you!”

And then I didn’t blog for an awfully long time.

Well, in honor of my dad’s two year anniversary last month, I knew that I *had* to post this recipe. One, because I’ve promised, and two, because he’d laugh and laugh at all the gas. And then he'd probably say his favorite joke, "You have to let them out- they don't pay no rent!" 

You have been warned.

You see, what I offered to make them (well, actually, I was craving it for myself….I really didn’t take their preferences into consideration- heh!) was a bean salad. I love this bean salad. I love LOVE this bean salad. I crave this bean salad. I made it for My Mister and he was all, “Really? Bean salad? I’m not sure this is going to be one of my favor……HOLY FRIJOLE, BATMAN! MAKE IT AGAIN!”

My kids love this bean salad. They love beans in general. They also love farts, but with their genetics, that was inevitable. And now my friends (and their kids!) love this bean salad, so I hope you will, too.



As you can see, they are high in fibre, which is Australian for "fiber."

Canola oil

Apple Cider Vinegar

Salt, pepper, sugar, and garlic.

Celery, carrots, and green onion.

Yes, garlic, too, but with the other ingredients above. He's just trying to be with the cool kids.

And, possibly most importantly of all, BACON. (Aussie bacon is more like Canadian bacon- I actually prefer it to American bacon since it has more meat and less fat.) 

Lower fat bacon = HAPPY BACON!



Drain the beans and lightly rinse. 

Mmmmm....looks good, right? WAIT! Don't go yet!! It gets better!

Chop the celery and carrots into a medium dice. Thinly slice the green onion- both the white and green. 

Add them to the beans

Cook and roughly chop the bacon and also add to the beans. (If you are either vegetarian, or even vegan, simply omit the bacon. It'll still be good, but you will be missing out. Because BACON!)


Salad dressing:

Add the oil, vinegar, salt, sugar, pepper and diced (or super squished) garlic and mix it all.

Pour the dressing over the salad. Mix it all up. 

I only photographed a portion this small so you wouldn't see how much of a pig I am.

Try not to devour it all in one setting.

"Here, mama. I'll show them how much of a pig you are."

Gege's Beans, Beans Good for Your Heart!

For Salad:
5- 14oz/400g cans of beans (I use a mixture of various kinds- chickpeas, kidney beans,  cannellini beans, butter beans, and even a can of 4 mixed beans.) 

2 large carrots, diced
2 ribs of celery, diced
1 large green onion, thinly sliced

5 middle rashers Australian/Canadian bacon (or regular ol' USA bacon), cooked and roughly chopped or crumbled.

For dressing:
1/4C Apple Cider Vinegar
1/4C canola oil
2 tsp sugar
1 tsp salt
1 clove garlic, diced (or use a garlic press)
1/4 tsp pepper

Mix all salad ingredients together. Mix vinegar, sugar, salt, pepper, and garlic together. SLowly add oil and mix well. Pour dressing over bean mixture and stir together. 


 *Please do enjoy responsibly. There is a lot of fiber in this delicious salad. If your body is not used to a lot of fiber, then I hope you enjoy your....musical interlude....after devouring this meal.

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