A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Delicious with cold meats. This will keep for week or more. Baked beans, lima beans, kidney beans or wax beans may be used instead of string beans if desired.
Preserved exactly as written in the original source
Cook beans until tender; add onion
Cook bacon until brown, cut up in small pieces, before or after cooking
Add vinegar, sugar, salt and pepper to bacon and gravy and stir until well blended
Pour over beans and onion, and when cooked put into icebox until ready to serve
Modern guidance to help you succeed with this vintage recipe
The warm bacon vinaigrette emulsifies fat and acid while the bacon is still hot, creating a cohesive dressing that clings to the beans. Pouring the hot dressing over the cooked beans allows them to absorb flavor as they cool, while the sugar balances the vinegar's acidity and enhances the bacon's savory notes. The onion mellows when combined with the warm beans, losing its harsh bite while retaining texture.
This salad actually improves when made 1-2 days ahead, as the beans continue to absorb the vinaigrette flavors. The recipe notes it will keep for a week or more in the refrigerator. Prepare completely, refrigerate in an airtight container, and bring to room temperature 30 minutes before serving for best flavor.
Store in an airtight container in the refrigerator for up to 1 week. The beans will absorb more dressing over time, becoming more flavorful but slightly softer. Stir before serving and taste for seasoning, as chilling can mute flavors. Serve cold or at room temperature.
AI-generated tips from Chef Cecil's culinary database
This salad actually improves when made 1-2 days ahead, as the beans continue to absorb the vinaigrette flavors. The recipe notes it will keep for a week or more in the refrigerator. Prepare completely, refrigerate in an airtight container, and bring to room temperature 30 minutes before serving for best flavor.
Store in an airtight container in the refrigerator for up to 1 week. The beans will absorb more dressing over time, becoming more flavorful but slightly softer. Stir before serving and taste for seasoning, as chilling can mute flavors. Serve cold or at room temperature.
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