MY COOKBOOK

MY COOKBOOK
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8.7.14

BAKED BEANS



I have wonderful bean memories by the campfire. Conclusion: Dry beans are not winter vegetables. Alright, I baked these in the oven, but I could have cooked them over the campfire.


Back in our camping days we only used the Coleman for breakfast or in heavy rain slid under the car… long story. You do what you have to do. In Prince Rupert you go camping in the rain or you don’t go camping. Our friends used to wait for us and shouts of jubilation went up when we arrived; Jim could start a fire anywhere. He also carried dry wood in the Volkswagen.

A while back I tried Hugh’s "Simple Beans". What can I say? We can’t be good at everything.

Overnight soak is less complicated plus it tastes better. I never seem to get the same result with speed-soaking. Precook the beans on the stove and make sure they are as tender as you want them to be. In the oven the flavours will come together, but the beans will not soften no matter how long you bake them.

1 cup dry cannellini beans
Or 2 tins cannellini beans, drained
2 Tbsp olive oil
1 red onions, finely chopped
a nice chunk of Canadian bacon, chopped
2 garlic cloves, minced
1-1/2 cups chopped tomatoes [fresh or canned]
1/2 cup espresso
1/2 Tbsp brown sugar
1 Tbsp cider vinegar
2 cups water
salt and pepper to taste

  • Soak 1 cup dry cannellini beans overnight.
  • Drain and rinse in cold water.
  • Add 4 cups of water and cook beans tender, adding water if needed.
  • Drain the beans and add them to a bean pot.
  • Or drain 2 tins of cannellini beans and add them to the bean pot.
  • After this point the preparation is the same weather you use dry or canned beans.
  • Preheat the oven to 350F.
  • Meanwhile heat the oil on medium heat.
  • Add the onion and garlic and sauté, stirring, until soft.
  • Add the onions to the bean pot.
  • Add the remaining ingredients and give it a stir.
  • Bake at 325F for a few hours until the beans develop a thick sauce.
  • Adjust the salt, sugar and the cider vinegar to taste.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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