Connor Garvey

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!

House Concert Featuring

  Adler & Hearne

Thursday, July 21 at 7 PM

  $10 Suggested Donation to Performer

  Complimentary tasty snacks, ice tea and lemonade

Bring your own libation or taste a sample from a local Nebraska Winery

  Please RSVP so we’ll save you a seat

From their Spring Hollow Organic Song Farm in the piney woods of rural East Texas, performing songwriters Lynn Adler and Lindy Hearne met in Nashville while on solo musical journeys. Years later their paths merged in Texas, where they formed the duo Adler & Hearne. Their music is of the folk-jazz / blues-grass variety, and their lyrics wind their way into the heart with recurring themes of love, nature, laughter, losing and finding.

Have a listen to Adler & Hearne.