Recipe courtesy of Mary Berg
Caesar Beans
- Level: Easy
- Yield: 1 cocktail; 2 cups pickled beans
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 123
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 1175
- Total: 3 hr 10 min
- Active: 10 min
Ingredients
Spicy Quick Pickled Beans:
1 to 2 handfuls green beans
2 garlic cloves, thinly sliced
1/4 cup vinegar based hot sauce
1/2 cup white vinegar
1/2 cup water
2 teaspoons sugar
2 teaspoons kosher salt
Caesar Cocktail:
1 large lime wedge
Celery salt
Ice cubes
1 1/2 ounces (3 tablespoons) vodka or gin
3/4 cup tomato juice (see Cook’s Note)
2 to 4 tablespoons clam juice (see Cook’s Note)
2 to 3 dashes vinegar based hot sauce
1 to 2 dashes Worcestershire sauce
1 teaspoon prepared horseradish
Freshly ground black pepper
Directions
- For the spicy quick pickled beans: Trim the beans and add them to a tall 16-ounce (500-milliliter) jar along with the garlic and hot sauce.
- In a small saucepan, combine the vinegar, water, sugar and salt and bring to a simmer over medium heat. Cook until the sugar and salt have dissolved, 1 to 2 minutes.
- Pour the hot pickling liquid over the beans so that they are fully submerged and set aside to cool to room temperature. Tightly screw on a lid and place in the fridge for at least 3 hours to pickle and chill.
- The spicy quick pickled beans will keep for up to 4 days.
- For the Caesar cocktail: Run the lime wedge around the rim of a tall glass. Scatter some celery salt into a dish and coat the rim with the salt. Add ice into the glass and set aside.
- In a measuring cup or cocktail shaker filled with ice, combine the vodka or gin with the tomato juice, clam juice, hot sauce, Worcestershire and horseradish. Squeeze in the lime juice and season with pepper. Stir or shake well to combine.
- Pour the cocktail into the prepared glass and garnish with a few spicy beans.
Cook’s Note
If you have access to prepared Caesar mix, feel free to substitute 1 cup for the tomato and clam juice. And if the idea of clam juice isn’t your thing, you can leave it out and make a Bloody Mary by bumping the tomato juice up to 1 cup.