Great Northern Bean Salad with Sweet Peppers and Fresh Basil


Oh my! I meant to post this recipe a couple of days ago but the week  has caught up with me. I made this salad to go with my Lemon rosemary grilled chicken but it will go great with any BBQ, really.

I made mine with dried beans (1/2 pound) that I soaked overnight , drained and then covered with water seasoned with salt, granulated garlic and a couple of bay leaves. Canned Great Northern Beans will work nicely as well.

Great Northern Bean Salad with Sweet Peppers and Fresh Basil

  • 1/2 pound dried beans, cooked or 2 cans beans drained and rinsed
  • 1 medium sweet onion, julienne
  • 3-4 mini sweet peppers, julienne
  • 1 clove fresh garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • kosher salt and freshly ground black pepper to taste


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper


  • Torn fresh basil leaves
  • Freshly grated parmesan cheese

Rinse dried beans and place in a bowl. Cover with cold water and place in the refrigerator to soak overnight.

The next day, drain and rinse beans. Place in a pan and cover with cold water. Season with a couple generous pinches of kosher salt, 2 bay leaves and about 1/2 teaspoon granulated garlic. cook until tender, about 1 hour. Drain and set aside to cool.

In a skillet, heat the olive oil. Add julienne peppers, onions and minced garlic. Cook until soft and a little brown. Add cooled beans, chopped basil, balsamic and salt and pepper to taste. Stir until well combined. Remove from heat, transfer to a bowl and place in the refrigerator until chilled.

When ready to serve, whisk together dressing ingredients. Pour over salad and toss to coat.

Garnish with washed, fresh torn basil leaves and freshly grated parmesan cheese.

Enjoy! and Happy fourth of July!






Italian Beef Sandwiches (Slowcooked)

It’s playoff season! That means friends gathering together to watch the game, eat food and drink beer. I like to make something simple and tasty for my game day eats, that way there is time to enjoy they game and not spend the whole time in the kitchen.

Slow-cooker foods are a great way to keep it simple and tasty! This recipe is also very versatile, besides sandwiches, you can use it for tacos or nachos as well. Just serve a side of warm tortillas or chips, queso, salsa, guacamole and sour cream. Yum!

The beef takes about 8-10 hours to cook, so make sure to start it first thing in the morning to be ready in time for the game.

Italian Beef Sandwiches

  • 3 pound beef chuck roast
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil
  • 2 cups beef broth
  • 1 large onion, chopped
  • 1 16 ounce jar sliced pepperoncini , including juice
  • 1 teaspoon italian herb seasoning
  • Ciabatta or hoagie rolls
  • onions, peppers and mushrooms, sauteed
  • provolone or mozzarella cheese slices

In a bowl, mix together garlic, salt, pepper and olive oil. Rub mixture all over roast to coat. Sear meat on all sides in a pan over medium high heat, browning on all sides.


Place chopped onion in bottom of crockpot and place seared meat on top. Add beef broth, pepperoncini and italian seasoning to crockpot. Cook on high 4 hours and then reduce heat to low and continue cooking about 4 more hours or cook low  about 10 hours until meat is fall apart tender. shred meat and serve.


Serve on warm rolls with sauteed or grilled onions, peppers and mushrooms and cheese. You can also use cooking liquid to dip sandwiches in like a french dip.