These are excellent leftover and cold. If you like a very hot sauce on your beans, add up to 2 tablespoons of the prepared horseradish. If you use canned beans, choose a low-sodium brand or cut back a bit on one of the salts added to the dish.
Recipe information
Yield
serves 8
Ingredients
Preparation
Combine the meat and onion in a large saucepan over medium-high heat. Stirring occasionally, cook until the meat is lightly browned and the onion translucent, 2 to 3 minutes. Add the beans and water. Cover, reduce the heat to low, and simmer until the beans are tender, about 20 minutes. Meanwhile, combine the mayonnaise, eggs, horseradish, Worcestershire sauce, garlic salt, celery salt, onion salt, pepper, parsley, and lemon juice in a bowl. Mix well. Drain the bean mixture, put on a serving plate, and spoon the horseradish sauce on top.
