Tequila Bean Potato Salad

Martha Stewart Living

Makes 8 servings

    2 cups dried red beans like kidney beans                       
    1 head garlic cut in half                                      
    1 stalk celery cut in half                                     
    1 carrot peel, cut in half                                     
    1 yellow onion peel and quarter                                
    3 sprigs fresh thyme                                           
    3 sprigs fresh flat leaf parsley                               
    1 bay leaf                                                     
    1 tablespoon + 3/4 tsp. salt                                   
    10 sm. red potatoes                                            
    1/4 cup tequila                                                
    2 limes                                                        
    1/2 cup olive oil                                              
    1/2 teaspoon pepper                                            
    6 strips bacon                                                 
    1/2 sm. red onion thin slice                                   
    1 jalapeno chiles diced                                        
    1/2 cup loose pack chopped cilantro                            

Pick over beans, discarding any small stones. Place in a large bowl, and cover with several inches of cold water. Soak, refrigerated, for at least 6 hours or overnight. 

Drain beans, and place in large pot. Add garlic, celery, carrot, onion, thyme, parsley and bay leaf. Fill saucepan with enough water to cover beans by several inches.

Set over high heat, and bring to boil. Reduce to a simmer, and cook until beans are tender, about 40 minutes, skimming off any foam that rises to the surface. Once beans are soft, add 1 tablespoon salt to them. Do not overcook-beans will continue to cook as they cool in liquid. Remove from heat, and let cool, Drain beans. and discard vegetables and aromatics.

Fill a large pot with cold water. Add potatoes, a generous pinch of salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender. 25 to 30 minutes. Remove from heat, drain, and douse with 3 tablespoons tequila. When potatoes are cool enough to handle, cut into bite-size wedges. Let cool completely.

Remove zest from limes. Set aside. Squeeze juice from limes; combine with remaining tablespoon tequila. Whisk in olive oil. Season with salt and pepper. Stir in zest. Season dressing with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Arrange bacon in a medium skillet. Set over medium heat; cook until fat is rendered and bacon is crisp and golden, about 8 minutes. Remove bacon from skillet, and place on paper towel.

Combine the beans, potatoes, and onion in a large serving bowl. Pour the dressing over the salad, and add jalapeno and cilantro. Crumble the bacon over salad, and toss to combine. Adjust seasoning with salt and pepper. Serve.

MY NOTE: Bet you could make this without the beans.  Could make as mashed potatoes.

MXF