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UPDATE: Um. Yay deja vu?
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ozreison: baked beans.
This recipe comes from Johanna Burkhard's column in the Montreal Gazette, 1993, which means I've been hauling it around with me since second-year university. There's a reason for this; I make it at least a couple of times a year. It's really tasty and very satisfying, both as a meal and in that "I cooked a delicious meal involving dried legumes, GO FRONTIERSWOMAN ME" kind of way. (There's a recipe for lentils and rice and one for curried lamb with chickpeas and peppers on the same page -- must try both one of these days.)
Anyway, onward to the recipe!
( Read more... )
Obviously, this dish takes a little preparation -- it's not something you can easily whip together in half an hour on a weeknight. She suggests serving with sausage and thick slices of crusty bread, and/or adding slices of kielbasa for the last 15 minutes of cooking.
As promised to
ozreison: baked beans.This recipe comes from Johanna Burkhard's column in the Montreal Gazette, 1993, which means I've been hauling it around with me since second-year university. There's a reason for this; I make it at least a couple of times a year. It's really tasty and very satisfying, both as a meal and in that "I cooked a delicious meal involving dried legumes, GO FRONTIERSWOMAN ME" kind of way. (There's a recipe for lentils and rice and one for curried lamb with chickpeas and peppers on the same page -- must try both one of these days.)
Anyway, onward to the recipe!
( Read more... )
Obviously, this dish takes a little preparation -- it's not something you can easily whip together in half an hour on a weeknight. She suggests serving with sausage and thick slices of crusty bread, and/or adding slices of kielbasa for the last 15 minutes of cooking.
