Here is my recipe for Oven-Baked Pinto Bean Salad, which is delicious on its own or served as a side dish for a roast beef dinner. It makes a yummy protein accompaniment to a rice and salad meal. This recipe is gluten-free, as long as you choose gluten-free crackers. I keep individual servings of baked bean salad in the freezer, to provide me with an occasional quick lunch. The recipe, as presented, serves four to six people, but I multiply it according to the size of the party. If you make it once, you will make it again.
Oven-Baked Pinto Bean Salad
1 tin (14 ounces) of pinto beans, drained and rinsed
1 cup of celery, chopped
¼ cup of green onions, chopped
½ teaspoon of salt
½ cup of mayonnaise
⅓ cup of chopped Bicks Yum Yum Sweet Pickles, or your choice
4 ounces (weighed) of mozzarella cheese, grated (about 1 ½ cups)
Rice Works brown rice crackers, crushed, or another favourite
1 or 2 slices of turkey bacon, cooked and slivered
Mix the drained beans, celery, green onions, salt, mayonnaise, sweet pickle, and grated cheese. Place the mixture into one ovenproof casserole or several small ramekins.
Top the casserole with crushed Rice Works brown rice crackers or another favourite cracker
Sprinkle the top with one or two rashers of cooked turkey bacon, slivered.
Place the bean casserole in a 450°oven for 10 minutes or bake at 350° for 30 minutes.
This recipe can be assembled early in the day and baked for fifteen minutes or until the cheese melts. Store the dish in the fridge, then heat for 30 minutes at 350°F. It needs to be hot right through.
You can also do all the chopping the night before, then assemble the salad in the morning.
Bakeware like Emile Henry can go from fridge or freezer to oven very successfully.
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