Recipe by Kathy W.
"My dad's friend used to serve this as an appetizer in his restaurant in Ipswich, Mass. He shared it with us many years ago and it has been a family favorite ever since. Serve with crackers or favorite crudites."
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7 (16 ounce) cans
kidney beans, rinsed and drained
This was tasty, and easy to make. I cant say that this was a dish I couldn't stop eating, I rate it good, but not the best.I can say that the photo shown did not match the recipe exactly. I think the photo shows garbanzo beans? This was a nice change.
****Ive change this to 5 stars instead of 4******
Reason being.... I let it sit over night, and it really made a difference in the taste, and I think this is one of my favorite side items now.
I didn't really care for this, but I think that it is one of those tastes taht you either love or don't love. The predominate taste was the sweet relish. I scaled the recipe back to use 2 cans of kidney beans.
This is a classic recipe! I also grew up in Massachusetts and have had this at many different restaurants around town. I even see it at the local grocery stores now-a-days labeled as Boston Bean Dip. When I make it, I like to put about 1/2 the beans into a food processor to smooth out the consistency. Very yummy!
This makes a ton, but you can cut the recipe down. Try this once and you will get hooked!
Scaled it down to 3 servings and used 2 cans of beans. Unfortunately (or fortunately), I only had 1 can of kidney beans and 1 can of garbanzo beans. Let it sit overnight and had some as a salad for lunch. Fantastic! I will try it with crackers as an appetizer, but it was real yummy!
Thank you so much for this recipe. I also grew up in New England and this bean relish was served at a local Scituate restaurant. I started thinking about it and couldn't get it out of my head and then I saw this recepe and said...THATS IT!!! Yeah, It's so good and easy. My favorite is served with good old ritz style crackers. Thanks again, Mary
I cut this recipe in half and it still made a ton. Keeping to the recipe, I refrigerated it for a couple of hours before giving it a try. It tasted pretty boring at that point, but the next day...! It was a completely changed dish! The directions should read, "Refrigerate overnight." This recipe is a keeper.
Thank you Kathy! What a find for me. I live in Massachusetts and when I go out to dinner I eat so much of the relish the tray needs to be refilled. Now I can have it at home. Since there are just the two of us I had to change the the amounts and it was a little too moist-I think I should have drained my relish more carefully.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 329
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