This week’s assignment is from Lisa and it’s to show our favourite recipe. It can be our favourite because it’s either tasty or easy (or possibly even both), so I’m going with the easy option. My favourite recipe is Baked Bean Pot Beans.
Growing up in Australia, I had no idea beans came any way other than in
a can, this goes for spaghetti, beetroot, asparagus, pineapple and
soup. And don’t even get me started on processed cheddar cheese (think
Velveeta), anyone who had shares in a laxative company was set for life! I chose beans because they’re easy, and not only are they tasty and fun to eat, but the farts are even more fun (although if you want to make it without the farts, just make sure you rinse the beans well, but that defeats the purpose). And finally I just like the name, Baked Bean Pot Beans, that just makes no sense at all! They can be baked or they can be boiled in a pot, they can’t be both.
I’ll post the instructions at the end, after all the gratuitous pictures, but first I need to give you a quick cooking lesson. Before you even attempt something as adventurous as this, it’s essential that you scrape all the crud off the counter tops from when you last made it three months ago, otherwise the photos will look like shit.
Chop the onion and throw it in the pan and sweat (that’s a cooking term, I don’t mean for you to perspire), next and add the aromatics to the onion to mask it’s B.O. You’d be surprised how many people don’t know what chopped onions look like so here’s a picture…
Now mix all the wet stuff and add some water so that you can get all the crap out of the jars. Plop (another cooking term) the wet crap, the beans and the bacon hock into the pot with the perspiring onions, then put the lid on and watch TV…
The thing I like about this recipe apart from being easy and only using one pot, is that it’s very basic and you can add almost anything laying around without screwing it up.
But if you’re a stickler for detail, here’s the real index card…
- 1 pound dried navy beans
- 1/2 cup chopped onion
- 1/2 molasses
- 1/2 teaspoon dry mustard
- 1/4 cup light brown sugar
- 1 teaspoon salt
- 1/4 pound lean salt pork, diced
Rinse beans and pick over (WTF??). Place in al large bowl; add water to more than cover (beans will expand [no shit sherlock!]). Let bean stand overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
Cover and simmer for about 45 minutes, or until the skins burst open when you scoop a few out in a spoon and blow on them. Drain liquid into a small bowl and reserve for sauce and for cooking. (I’ve never done any of that, I just throw every thing in and turn the heat up)
Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar and salt; stir well. In a 2 quart bean pot (excuse me? there’s a bean pot?? I’ve never done this either), layer half of the salt pork and all of the beans. Pour molasses mixture over the beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
Bake, covered, at 300 deg for 4 hours, checking occasionally – if beans seem to dry, add more reserved liquid. Uncover and bake for about 1 hour or until beans are tender.
Shit! Shit! Shit! The more I typed the recipe into the post, the more it seemed I had the wrong recipe! So I looked at the next sheet and found the one I really use! Damn!! Well I’ve typed it all in now so I may as well leave it! You get two for the price of one. I actually only use that recipe for the ingredients.
This is the way I really make them, it’s called Simple Stovetop Baked Beans (now I have to take back my earlier wisecrack, those other ones really are baked).
That first recipe seems like a lot of work to me, so here’s a better way):
1. Drain soaking water from beans and place them in a heavy pot. Cover them with boiling water and cook until tender, about 2 hours.
2. When beans are tender, saute onions in a saucepan with a little olive oil until golden, then add to beans with other ingredients and simmer for another hour.
That’s more like it (easy), although I don’t really do that either, I seem to use a combination of both methods, which just goes to show how flexible this beans caper really is! Either way they end up looking something like this…
I like them either as a meal or as a side dish, but they are especially nice with some home-made bread…
I hope you all have a Fun Monday. Now go and check out everyone else’s stuff.
Filed under: Fun Monday |