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electriclandUPDATE: 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!
Place 1 lb (500 g) dried white kidney, navy, cannelini or lima beans (I generally use navy beans) in a large bowl and add cold water to cover. Let soak for at least 6 hours (overnight is good). Drain.
Place beans in a 3 L casserole dish (with an ovenproof lid, ideally). Add 3 cups (750 mL) chicken stock (I imagine vegetarians could use vegetable stock instead). Stick 3 cloves into half an onion. Add it to the beans with 2 cloves garlic, crushed with the side of a knife and a bay leaf.
Cover the dish tightly with foil or lid. Bake (it doesn't say what temperature, so I generally go with 350 F) until beans are tender and most of the liquid has evaporated, 1-2 hours. Remove from oven.
Meanwhile, cook 4 strips lean smoky bacon, chopped in a non-stick frying pan until crisp. Add 1 large onion, chopped and cook until tender. Add:
1 can tomatoes (I normally use diced tomatoes to save time and effort; the recipe says 19 oz/540 mL, but I normally go for the 28 oz/798 mL size and it works fine)
1 tbsp (15 ml) cider vinegar
1/3 cup (75 mL) dark molasses
1/2 tsp (2 mL) each of dried thyme and oregano
1/4 to 1/2 tsp (1 to 2 mL) cayenne (the cayenne is optional but I always use it)
Cook over medium heat, stirring, until boiling. Lower the heat and cook for about 10 minutes, until the sauce is slightly reduced. Stir into the beans.
Cover the casserole dish again and put it back in the oven. Bake it for about 45 minutes until reduced. Season to taste with salt and pepper. Remove the half onion with cloves and the bay leaf before serving.
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!
Place 1 lb (500 g) dried white kidney, navy, cannelini or lima beans (I generally use navy beans) in a large bowl and add cold water to cover. Let soak for at least 6 hours (overnight is good). Drain.
Place beans in a 3 L casserole dish (with an ovenproof lid, ideally). Add 3 cups (750 mL) chicken stock (I imagine vegetarians could use vegetable stock instead). Stick 3 cloves into half an onion. Add it to the beans with 2 cloves garlic, crushed with the side of a knife and a bay leaf.
Cover the dish tightly with foil or lid. Bake (it doesn't say what temperature, so I generally go with 350 F) until beans are tender and most of the liquid has evaporated, 1-2 hours. Remove from oven.
Meanwhile, cook 4 strips lean smoky bacon, chopped in a non-stick frying pan until crisp. Add 1 large onion, chopped and cook until tender. Add:
1 can tomatoes (I normally use diced tomatoes to save time and effort; the recipe says 19 oz/540 mL, but I normally go for the 28 oz/798 mL size and it works fine)
1 tbsp (15 ml) cider vinegar
1/3 cup (75 mL) dark molasses
1/2 tsp (2 mL) each of dried thyme and oregano
1/4 to 1/2 tsp (1 to 2 mL) cayenne (the cayenne is optional but I always use it)
Cook over medium heat, stirring, until boiling. Lower the heat and cook for about 10 minutes, until the sauce is slightly reduced. Stir into the beans.
Cover the casserole dish again and put it back in the oven. Bake it for about 45 minutes until reduced. Season to taste with salt and pepper. Remove the half onion with cloves and the bay leaf before serving.
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.
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Date: 2009-03-17 06:21 pm (UTC)no subject
Date: 2009-03-18 02:37 pm (UTC)no subject
Date: 2009-03-17 10:06 pm (UTC)This amuses me greatly. I have no idea why.
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Date: 2009-03-18 02:38 pm (UTC)no subject
Date: 2009-03-18 04:07 pm (UTC)