September 29, 2011: Baked Beans Recipe

Here’s another dish that I like to make when the weather gets cooler and the seasons change. It’s the perfect accompaniment to pork chops, a loin roast or smoked sausage. Then again, if it’s still warm enough in your neck of the woods for a barbecue, baked beans are great with hot dogs or hamburgers.

This recipe makes a large amount; if you have lots leftover, you might want to can the rest (using the pressure method and same instructions as for chili or spaghetti sauce included with your pressure canner. For my elevation it’s 14 pounds pressure for about 50 minutes).

These are the leftover baked beans that I canned for use later.

Baked Beans

1 pound white beans

¼ pound bacon ends (more fat than meat), chopped

1 cup white or yellow onion, chopped

½ cup molasses or corn syrup

¼ cup packed brown sugar

1 t. dry mustard

½ t. salt

¼ t. black pepper

Sort and rinse beans. In a Dutch oven, add beans and 8 cups water. Bring to a boil. Cover and turn off heat. Let stand for at least one hour, preferably two. Drain beans.

Add 8 cups fresh water to beans. Bring to a boil, reduce heat to low. Cover and simmer for 1 ½ - 2 hours, until beans are soft. Drain beans, reserving 1 cup of the cooking liquid. Add remaining ingredients. Bake, covered, in a 300 degree oven for about 2 ½ hours, stirring occasionally.

Makes 10 – 12 servings.

Notes: You can also make this recipe in a slow cooker. Soak the beans the night before and boil them in fresh water the next morning for as long as possible. Continue with recipe as directed and leave on low in a crock pot all day.

If you want the darker color you usually see in baked beans, use dark molasses instead of the corn syrup.

May 11, 2011: Red Ham and White Beans Recipe

Did you save the bone from your Easter ham? Now is the perfect time to use it – or at least I thought so since the weather has been rather crummy, cool and windy. Yesterday was a good day for a hot meal and this recipe fit the bill perfectly. It cooked most of the day on a slow simmer, making the house smell great, and my husband and I both enjoyed a hot bowl of this stew-y concoction plus the last of the leftover bolillos.

Red Ham and White Beans

½ pound bacon, cut into small pieces
1 medium-sized white or yellow onion, coarsely chopped
3 cloves garlic, minced
1 ham bone
1 can peeled, diced tomatoes (14.5 – 16 ounces)
1 large container chicken broth (32 ounces)
1 pound dry, small white beans, picked over and rinsed
2 cups water
2 t. oregano
2 t. cumin
2 t. garlic salt
1 t. cayenne pepper (or less if you don't want a very spicy dish)

Simmering on the stove

In a large Dutch oven, fry the bacon pieces over medium heat until partially cooked. Add the onion and garlic, cooking until the vegetables are tender, about 5 minutes. Add remaining ingredients. Bring to a boil; reduce heat and simmer 4 to 5 hours, until beans are soft. Remove the ham bone with a slotted spoon; cool. Remove any pieces of ham, dice if necessary, and add them back to the bean pot.

Serves 12 – 16.