I love to stop and look at what’s on the clearance end cap at the grocery store. They put it there on purpose, I know, so it will capture your attention. Although I’ve never been in the retail business, I believe it’s called “Merchandising”.
Sometimes I find a product I use often and figure it’s on clearance because it’s of no interest to anyone else. This is a great score and I usually stock up! Of course, first I check the expiration date to be certain I will be able to use to up before it does expire. Many of these items are canned goods so they likely have a pretty long shelf life. When this happens, I do get a little anxious that maybe the store is no longer going to carry this item and it won’t be available at my convenience. This is when I’m really glad I can stock up.
Now and then I’ll find something that I don’t use frequently and consider this a quest to find a way to use it or seek out a new recipe to try. Recently, I stocked up on Kidney Beans, low sodium, no less. I like the kidney bean as they are relatively heathy and pack a great source of protein. Insides they are a little buttery and creamy, but with a skin that gives a little pop when you bite in. I just love food with texture. I picked up about 8 cans at some ridiculously low price. I think of these mostly for chili in the winter, but wanted to use them now. So, off I went one night to find out how I might could use kidney beans…pouring through cookbooks and the scouring the internet.
So, you ask, what did I find?
New England Bean Dip aka Boston Bean Dip - apparently a staple on the East Coast. As many of the reviews stated, the ingredients are some most everyone would have in their pantry, which I did. I decided to unveil it to my Midwesterners at the last House Concert hosted here at Whispering Pines B&B. It went over like crazy! I served it with buttery crackers as suggested, but it’s really just tasty to eat on its own or as a side dish. Tonight I will take it to a potluck. It’s also a good vegetarian dish, not spicy - which I tend to lean to.
Here’s the recipe if you’d like to try it:
- 2 cups canned kidney beans, drained
- 1 small onion, minced
- 1/2 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1 pinch dry mustard
- 1 dash Worcestershire sauce
- 1/2 teaspoon white horseradish
- 2 minced garlic cloves
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving. *As adapted from allrecipes.com.
Here’s the dip as a compliment to a grilled buffalo burger and sweet corn - YUM!
Photo by Jenni Brant
And, if you are one to always just pass by the clearance sales items, you might want to have a gander the next time, you just never know what you might find and where it will take you!
Invoke your holiday spirit with an afternoon at Whispering Pines Bed & Breakfast in the glow of festive decor. For $45 (plus tax), you and a guest will indulge in tasty cakes, dainty sandwiches, and assorted sweets along with a variety of exquisite teas. Take home a momento of your day with your choice of a one-of-a-kind handmade teacup from local potter, 
