Time 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Rinse the beans and set aside to drain. In a medium-sized bowl, stir together the relish, mayonnaise, onion, dry mustard, horseradish, Worcestershire sauce, garlic powder, salt and pepper. Carefully stir in the beans until coated with the mixture. Refrigerate until ready to serve.
Time 10m Yield 4 Number Of Ingredients 10 Steps:
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 powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.
Time 4h Yield 12 servings (2/3 cup each). Number Of Ingredients 11 Steps:
Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper., Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.
Time 10m Yield 4 Number Of Ingredients 10 Steps:
Rinse kidney beans; set aside to drain. Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.
