Posts Tagged ‘four bean salad’

Four Bean Oatmeal

July 13, 2017

Beanless.

MJ bought a jar of four-bean salad a while back. FBS consists of four different kinds of beans, plus chopped onions, in a sugar/vinegar sauce. Tastes very good, either on its own, or spooned over a standard green salad. In home-made versions, the sugar/vinegar ratio varies widely, but is generally about 1:1. Some home-made recipes call for a small amount of salad oil, as well. Our commercial FBS had no sign of oil.

As you serve it up, you generally leave a lot of the liquid behind. What better use for it than in oatmeal the next morning?

Experiment 1

Setup: 1/2 cup of stone ground rolled oats (to make up for the extra liquid), one cup of broth, two measuring tablespoons of sugar/vinegar mix, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

I slipped up (it was early) and added everything except the potato flakes before the broth had boiled, so the oats had an additional couple of minutes in the pot.

Results: Very good. Very creamy. Very delicate flavor, that didn’t taste of vinegar at all. Was the creamyness due to the acid bath, or to the extra two minutes of cooking? I’ll find out next time.

Next Time: It was the acidity. And three tablespoons didn’t change the flavor.

Rating: ****

Experiment 2

If two or three tablespoons are good, why not a whole cup? Let’s try just dumping the oats into the four-bean-salad jar and let it sit in the fridge overnight.

Setup: 1/2 cup of stone ground rolled oats (to make up for the extra liquid), one cup of sugar/vinegar mix, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: This is what I was expecting the first time. Very sweet. Very vinegary. Too much so. And if you don’t absorb/boil off all the liquid, you end up coughing when you inhale over your breakfast. A knob of butter helped.

Rating: ***