It was once the wildest, wickedest city in the west. And who, thanks to television’s “Gunsmoke”, has not heard of Dodge City, Kansas, of Wyatt Earp, Bat Masterson, Belle Starr, Doc Holliday? Dodge City today is no longer the wildest, wickedest stop on the western cattle trail. Dried beans have always been used to stretch meat. now comes this old Dodge City recipe in which the beans themselves are stretched with stale bread crumbs. This, surely, is the ultimate lesson in economy, for each hearty bowl of soup costs about ten cents (in 1984). It is an utterly unpretentious soup - no herbs or spices to season, but its richness of flavor will surprise you. Serve eight.
Ingredients:
1 small soup bone, about 1-1/2 lbs. - pork, beef, ham or lamb
2 quarts cold water
1 cup dried navy beans
2 cups boiling water
3 medium-sized potatoes, peeled and thinly sliced
2 medium-sized white turnips, peeled and thinly sliced
1 large parsnip, peeled and sliced
2-1/2 t. salt
1/4 t. black pepper
1-1/2 cups fine dry bread crumbs
1 medium-sized yellow onion, peeled and sliced very thin
Step 1. Boil the soup bone in the 2 quarts of water in a large, heavy soup kettle about 2 hours, until the meat falls from the bone. Clean meat from bone; return meat to soup and discard bone.
Step 2. While the soup bone boils, soak the dried beans in the 2 cups boiling water, in a small covered saucepan. Add beans and their soak water to the soup kettle, cover and simmer one hour. Add potatoes, turnips, parsnips, 2 teaspoons of the salt, and the pepper. Cover and simmer about 1-1/2 hours, uncover and simmer a 1/2 hour longer. Taste for salt and add more salt if needed. Stir in the bread crumbs and top each portion, if you like, with a slice or two of onion. Serve hot.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Monday, September 19, 2011
Saturday, September 10, 2011
Lebanese Bean Salad Recipe
Made with our locally grown navy beans and some fresh mint from your garden. Serves six.
Ingredients:
2-1/2 cups cooked dried navy beans
1/2 cup chopped fresh parsley
1 small yellow onion, chopped
1 T. chopped fresh mint or 2 t. dried mint
1 large ripe tomato, chopped
1 medium cucumber, peeled and diced
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 t. salt
1/4 t. black pepper
Step 1. Place beans, parsley, onion, mint, tomato and cucumber in serving bowl.
Step 2. Combine olive oil, lemon juice, salt and pepper and beat well with a fork until creamy. Pour dressing over vegetables and mix thoroughly. Refrigerate at least 2 hours. Mix again just before serving.
Ingredients:
2-1/2 cups cooked dried navy beans
1/2 cup chopped fresh parsley
1 small yellow onion, chopped
1 T. chopped fresh mint or 2 t. dried mint
1 large ripe tomato, chopped
1 medium cucumber, peeled and diced
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 t. salt
1/4 t. black pepper
Step 1. Place beans, parsley, onion, mint, tomato and cucumber in serving bowl.
Step 2. Combine olive oil, lemon juice, salt and pepper and beat well with a fork until creamy. Pour dressing over vegetables and mix thoroughly. Refrigerate at least 2 hours. Mix again just before serving.
Wednesday, August 31, 2011
Cocido de Judias Blancas - White Bean Stew Recipe
Judias means Jewish, and as in many other cases, the language testifies to one of the many influences that have formed Spanish cuisine. Using our native Michigan navy beans you can serve eight people with this recipe.
Ingredients:
1 lb. navy beans
4 oz. bacon
6 oz. chorizo or hot Italian sausage
1 ham hock
Salt to taste
1 small onion
1 carrot
1 lb. potatoes
1 lb. chopped cabbage
V.S.P. Soak beans overnight, rinse under cold water and put in a large pot. Add bacon, ham hock, sausage and enough water to cover all ingredients well. Bring to a boil, reduce heat and siimmer one hour. Add onion, salt and carrot: continue cooking one more hour. If bacon and sausage are cooked, remove to a side dish and keep warm. Add peeled, whole potatoes and cook until done. In a separate pot, cook the cabbage. Serve the beans and cabbage garnished with slices of bacon and sausage.
Ingredients:
1 lb. navy beans
4 oz. bacon
6 oz. chorizo or hot Italian sausage
1 ham hock
Salt to taste
1 small onion
1 carrot
1 lb. potatoes
1 lb. chopped cabbage
V.S.P. Soak beans overnight, rinse under cold water and put in a large pot. Add bacon, ham hock, sausage and enough water to cover all ingredients well. Bring to a boil, reduce heat and siimmer one hour. Add onion, salt and carrot: continue cooking one more hour. If bacon and sausage are cooked, remove to a side dish and keep warm. Add peeled, whole potatoes and cook until done. In a separate pot, cook the cabbage. Serve the beans and cabbage garnished with slices of bacon and sausage.
Sunday, August 21, 2011
Armenian Bean Salad Recipe
This recipe is particularly good when you make it with Michigan navy beans.
Ingredients:
1 cup navy beans, soaked in water overnight
4 T. olive oil
4 t. lemon juice
1 t. ground coriander
Salt and pepper to taste
1 T. minced parsley
V.S.P. Drain soaked beans, place them in a saucepan with enough water to cover by 1 inch, and cook slowly until tender. Add water as necessary to prevent drying out. When beans are cooked, there should be almost no water left. Toss hot cooked beans with olive oil, lemon juice, coriander, salt and pepper. Chill. Mix in fresh parsley just before serving.
Ingredients:
1 cup navy beans, soaked in water overnight
4 T. olive oil
4 t. lemon juice
1 t. ground coriander
Salt and pepper to taste
1 T. minced parsley
V.S.P. Drain soaked beans, place them in a saucepan with enough water to cover by 1 inch, and cook slowly until tender. Add water as necessary to prevent drying out. When beans are cooked, there should be almost no water left. Toss hot cooked beans with olive oil, lemon juice, coriander, salt and pepper. Chill. Mix in fresh parsley just before serving.
Lobio - Georgian Kidney Bean Recipe
In Georgia, cold kidney beans are often served as one of several dishes composing a first course. Serves 6.
Ingredients:
1-1/2 cups dry kidney beans
Salt to taste
1/4 cup shelled walnuts
1/2 clove garlic
Cayenne pepper to taste
2 T. wine vinegar
1/3 cup water
1 small onion, minced
1 T. minced parsley
1/4 t. ground coriander
V.S.P. Sort and wash beans. Soak beans in cold water for several hours. To cook, cover beans with fresh water in a saucepan and simmer slowly until soft, adding small amounts of boiling water as needed. When beans are soft, pour off cooking water and salt beans to taste.
Pound walnuts to a paste with garlic clove and cayenne. Blend in vinegar and water. Taking care not to bruise the beans, mix in walnut paste, minced onion and herbs. Chill before serving.
Ingredients:
1-1/2 cups dry kidney beans
Salt to taste
1/4 cup shelled walnuts
1/2 clove garlic
Cayenne pepper to taste
2 T. wine vinegar
1/3 cup water
1 small onion, minced
1 T. minced parsley
1/4 t. ground coriander
V.S.P. Sort and wash beans. Soak beans in cold water for several hours. To cook, cover beans with fresh water in a saucepan and simmer slowly until soft, adding small amounts of boiling water as needed. When beans are soft, pour off cooking water and salt beans to taste.
Pound walnuts to a paste with garlic clove and cayenne. Blend in vinegar and water. Taking care not to bruise the beans, mix in walnut paste, minced onion and herbs. Chill before serving.
Tuesday, August 16, 2011
Bab Leves - Hungarian Bean Soup Recipe
Very good, very Michigan and very Hungarian.
Ingredients:
1/2 lb. dried navy beans
1 t. salt
1 carrot
1 leek (you may substitute an onion)
1 clove garlic stuck on a toothpick
1 ham hock or 1/4 lb. ham
2 T. vegetable oil
2 T. chopped onion
1 t. paprika
2 T. flour
1 T. chopped parsley
1/4 cup sour cream, at room temperature (opt.)
2 t. vinegar
V.S.P. Wash beans and soak overnight in cold water to cover. (Or see quick-soaking method here). Drain and rinse the beans and put them in a large soup kettle.
Add the salt, carrot, leek, garlic and piece of ham or ham hock. Pour on enough water to cover beans and meat by two inches and bring to a simmer. Cook slowly, partially covered, for 2-1/2 to 3 hours, or until beans are tender, adding more water as necessary to keep them well-covered. When they are done, discard the garlic and remove the meat to a side dish.
Make a roux as follows: heat the oil in a heavy-bottomed saucepan and gently sauté the onions until translucent. Stir in the paprika, then the flour, and let it froth for 2 to 3 minutes. Add the parsley. Thin the roux with 1/2 cup broth from the soup, then slowly pour the roux into soup, stirring. Let soup simmer for 10 minutes. If soup is too thick, add a little water. If too thin, let soup simmer an additional 5 to 10 minutes. Take the soup off the heat and let it cool. Blend some soup into the sour cream to keep it from curdling, then slowly stir the sour cream into the soup.
Mix in the vinegar and adjust seasoning. Cut the meat into bite-sized pieces and stir them into the soup. Reheat and serve.
Ingredients:
1/2 lb. dried navy beans
1 t. salt
1 carrot
1 leek (you may substitute an onion)
1 clove garlic stuck on a toothpick
1 ham hock or 1/4 lb. ham
2 T. vegetable oil
2 T. chopped onion
1 t. paprika
2 T. flour
1 T. chopped parsley
1/4 cup sour cream, at room temperature (opt.)
2 t. vinegar
V.S.P. Wash beans and soak overnight in cold water to cover. (Or see quick-soaking method here). Drain and rinse the beans and put them in a large soup kettle.
Add the salt, carrot, leek, garlic and piece of ham or ham hock. Pour on enough water to cover beans and meat by two inches and bring to a simmer. Cook slowly, partially covered, for 2-1/2 to 3 hours, or until beans are tender, adding more water as necessary to keep them well-covered. When they are done, discard the garlic and remove the meat to a side dish.
Make a roux as follows: heat the oil in a heavy-bottomed saucepan and gently sauté the onions until translucent. Stir in the paprika, then the flour, and let it froth for 2 to 3 minutes. Add the parsley. Thin the roux with 1/2 cup broth from the soup, then slowly pour the roux into soup, stirring. Let soup simmer for 10 minutes. If soup is too thick, add a little water. If too thin, let soup simmer an additional 5 to 10 minutes. Take the soup off the heat and let it cool. Blend some soup into the sour cream to keep it from curdling, then slowly stir the sour cream into the soup.
Mix in the vinegar and adjust seasoning. Cut the meat into bite-sized pieces and stir them into the soup. Reheat and serve.
Quick bean-soaking method
If you don't have time for overnight soaking, try this quick method for preparing dried beans.
Inspect the beans for imperfections and small stones and rinse under cold water. Place in soup pot with enough water to cover by about 2 inches. Bring to a boil, cook 10 minutes, remove from heat and let rest, covered, 30 to 60 minutes. Beans are now ready to use in recipes calling for overnight soaking.
Inspect the beans for imperfections and small stones and rinse under cold water. Place in soup pot with enough water to cover by about 2 inches. Bring to a boil, cook 10 minutes, remove from heat and let rest, covered, 30 to 60 minutes. Beans are now ready to use in recipes calling for overnight soaking.
Saturday, August 13, 2011
Haricots Blancs en Salade - Navy Bean Salad Recipe
Our Michigan grown navy beans are at their best when served in this salad. Serves four to six.
Ingredients:
2 cups dried navy beans
1 large Spanish onion, finely chopped
2 T. olive oil
1 clove garlic, chopped
1 bay leaf
1 t. salt
1 small green pepper
4 to 6 T. olive oil
Wine vinegar
1/2 Spanish onion, finely chopped
4 T. fresh parsley, chopped
1 t. prepared mustard
1 clove garlic, finely minced
Salt and pepper to taste
Olive oil
Juice of 1/2 lemon
Black olives for garnish
V.S.P. Soak beans overnight in water to cover. Drain. Sauté 1 finely chopped Spanish onion in 2 T. olive oil until golden. Add 1 clove garlic, chopped, bay leaf, 1 t. salt, 1 quart water and beans and simmer in this stock for about 2 hours or until beans are tender. Drain. Seed and dice green pepper and add to beans along with 4 T. olive oil and vinegar, salt and pepper to taste. Chill.
To make dressing: Combine finely chopped 1/2 Spanish onion, parsley, mustard, 1 clove mined garlic, salt and pepper in a bowl. Mix well and then pour olive oil, drop by drop as if you were making mayonnaise, beating the mixture all the time until the sauce thickens. Mix in lemon juice.
Arrange salad in a salad bowl; add salad dressing and toss until well mixed. Garnish with finely chopped parsley and sliced black olives. Serve.
Ingredients:
2 cups dried navy beans
1 large Spanish onion, finely chopped
2 T. olive oil
1 clove garlic, chopped
1 bay leaf
1 t. salt
1 small green pepper
4 to 6 T. olive oil
Wine vinegar
1/2 Spanish onion, finely chopped
4 T. fresh parsley, chopped
1 t. prepared mustard
1 clove garlic, finely minced
Salt and pepper to taste
Olive oil
Juice of 1/2 lemon
Black olives for garnish
V.S.P. Soak beans overnight in water to cover. Drain. Sauté 1 finely chopped Spanish onion in 2 T. olive oil until golden. Add 1 clove garlic, chopped, bay leaf, 1 t. salt, 1 quart water and beans and simmer in this stock for about 2 hours or until beans are tender. Drain. Seed and dice green pepper and add to beans along with 4 T. olive oil and vinegar, salt and pepper to taste. Chill.
To make dressing: Combine finely chopped 1/2 Spanish onion, parsley, mustard, 1 clove mined garlic, salt and pepper in a bowl. Mix well and then pour olive oil, drop by drop as if you were making mayonnaise, beating the mixture all the time until the sauce thickens. Mix in lemon juice.
Arrange salad in a salad bowl; add salad dressing and toss until well mixed. Garnish with finely chopped parsley and sliced black olives. Serve.
Friday, August 12, 2011
Big Party Beans Recipe
Serves 12 to 14. This is a great party dish that will be enjoyed by all your guests. Great for picnics because it can be served hot or cold.
Ingredients:
1 15-oz. can chick peas
1 15-oz. can baked beans
1 15-oz. can kidney beans
2 cups chopped onion
2 cups cubed ham
Salt and pepper
1 T. curry powder
1 T. mustard powder
3 T. molasses or brown sugar
1 cup canned tomatoes
4 strips salt pork
Procedure:
Mix together all ingredients except salt pork in a large casserole. Lay the salt pork over the top. Cover and cook slowly in a preheated 300 degree oven for two hours. If the beans become at all dry, baste with a little juice drained from the tomatoes or with V-8 juice, heating the juice first. Serve hot or cold. Instead of ham, brown pork sausages first and drain off the grease.
Ingredients:
1 15-oz. can chick peas
1 15-oz. can baked beans
1 15-oz. can kidney beans
2 cups chopped onion
2 cups cubed ham
Salt and pepper
1 T. curry powder
1 T. mustard powder
3 T. molasses or brown sugar
1 cup canned tomatoes
4 strips salt pork
Procedure:
Mix together all ingredients except salt pork in a large casserole. Lay the salt pork over the top. Cover and cook slowly in a preheated 300 degree oven for two hours. If the beans become at all dry, baste with a little juice drained from the tomatoes or with V-8 juice, heating the juice first. Serve hot or cold. Instead of ham, brown pork sausages first and drain off the grease.
Monday, August 8, 2011
Beans - Cinderella of the Kitchen
Originally published April 2, 1984
The Cinderella of the kitchen has always been the bean. While other foods are fussed over and sent to the ball, the bean is left behind.
Why, one asks, has it been relegated to this lowly position? Well, for one thing, beans are inexpensive. And some consider their modest price a measure of their worth. Then, too, beans happen to be good for you, a questionable attribute to those who feel anything nutritious can’t taste wonderful. Beans also have a way of hanging around the kitchen forever, always self-effacing and modestly residing on the dusty back shelf of the pantry.
And yet these sturdy legumes have a distinguished history. In Greek and Roman times they were used to designate the votes in elections. A white bean meant “yes” and a black bean meant the rascals were on their way out. When Pythagoras told a man to abstain from beans, he was, in fact, subtly suggesting that he get out of politics.
Beyond their place in history, beans also have long fulfilled a vital role in kitchens of other lands. Since they are rich in protein, B vitamins, iron and calcium, they are important in cultures where not much meat is available. Every country in the world has a favorite bean dish. In China, as far back as the first century A.D. merchants made fortunes peddling bean relishes, and delicacies such as French cassoulet, Italian bean soups, Greek bean stews and Brazilian feijoada are all built around the bean.
The advantage of bean protein is that beans are naturally low in fat and devoid of cholesterol. What fats they do contain are polyunsaturated, the kind that can help lower cholesterol levels in the blood.
The Kitchen Mouse’s bean recipes:
Spanish White Bean Soup
Braised Lamb with Beans
Unforgettable Boston Baked Beans with Rum
The Cinderella of the kitchen has always been the bean. While other foods are fussed over and sent to the ball, the bean is left behind.
Why, one asks, has it been relegated to this lowly position? Well, for one thing, beans are inexpensive. And some consider their modest price a measure of their worth. Then, too, beans happen to be good for you, a questionable attribute to those who feel anything nutritious can’t taste wonderful. Beans also have a way of hanging around the kitchen forever, always self-effacing and modestly residing on the dusty back shelf of the pantry.
And yet these sturdy legumes have a distinguished history. In Greek and Roman times they were used to designate the votes in elections. A white bean meant “yes” and a black bean meant the rascals were on their way out. When Pythagoras told a man to abstain from beans, he was, in fact, subtly suggesting that he get out of politics.
Beyond their place in history, beans also have long fulfilled a vital role in kitchens of other lands. Since they are rich in protein, B vitamins, iron and calcium, they are important in cultures where not much meat is available. Every country in the world has a favorite bean dish. In China, as far back as the first century A.D. merchants made fortunes peddling bean relishes, and delicacies such as French cassoulet, Italian bean soups, Greek bean stews and Brazilian feijoada are all built around the bean.
The advantage of bean protein is that beans are naturally low in fat and devoid of cholesterol. What fats they do contain are polyunsaturated, the kind that can help lower cholesterol levels in the blood.
The Kitchen Mouse’s bean recipes:
Spanish White Bean Soup
Braised Lamb with Beans
Unforgettable Boston Baked Beans with Rum
Spanish White Bean Soup Recipe
This bean and vegetable soup will be a hit with the entire family. Serves 8 to 10.
Ingredients:
1 lb. dried navy beans
16 cups (1 gallon) water
2-1/2 lbs. ham hocks (4 hocks)
1-1/4 cups diced leeks
2 cups chopped onion
1 T. chopped garlic
1/2 t. thyme
1 T. olive oil
1-1/2 cups chopped carrots
1-1/2 cups turnips, cut in small cubes
1/2 t. dried coriander
Step 1. (Quick bean-soaking method) Inspect the beans for imperfections and small stones and rinse under cold water. Place in soup pot with 4 cups water. Bring to a boil, cook 10 minutes, remove from heat and let rest 30 minutes,
Step 2. Drain beans and return to soup pot with 12 cups fresh water. Add hocks, cover and bring to a boil. Reduce to a simmer.
Step 3. Meanwhile, sauté leeks, onions, garlic and thyme in olive oil over medium heat until wilted, about 5 minutes, add to soup pot.
Step 4. Cook, uncovered, for an additional 1-1/2 hours. Then, add carrots, turnips and coriander and cook 30 minutes more.
Step 5. Remove the hocks from soup and let them cool. When cool enough to handle, remove meat from hocks, discard fat and return meat to soup. Serve hot with a crusty bread and green salad on the side.
Ingredients:
1 lb. dried navy beans
16 cups (1 gallon) water
2-1/2 lbs. ham hocks (4 hocks)
1-1/4 cups diced leeks
2 cups chopped onion
1 T. chopped garlic
1/2 t. thyme
1 T. olive oil
1-1/2 cups chopped carrots
1-1/2 cups turnips, cut in small cubes
1/2 t. dried coriander
Step 1. (Quick bean-soaking method) Inspect the beans for imperfections and small stones and rinse under cold water. Place in soup pot with 4 cups water. Bring to a boil, cook 10 minutes, remove from heat and let rest 30 minutes,
Step 2. Drain beans and return to soup pot with 12 cups fresh water. Add hocks, cover and bring to a boil. Reduce to a simmer.
Step 3. Meanwhile, sauté leeks, onions, garlic and thyme in olive oil over medium heat until wilted, about 5 minutes, add to soup pot.
Step 4. Cook, uncovered, for an additional 1-1/2 hours. Then, add carrots, turnips and coriander and cook 30 minutes more.
Step 5. Remove the hocks from soup and let them cool. When cool enough to handle, remove meat from hocks, discard fat and return meat to soup. Serve hot with a crusty bread and green salad on the side.
Braised Lamb with Beans Recipe
This main course will serve 6 people. Serve with a California Cabernet Sauvignon or any full-bodied red wine.
Ingredients:
1 T. oil
1 4 to 5 pound leg of lamb or 6 meaty lamb shanks
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
3 tomatoes, peeled, seeded and chopped, or 12 cherry tomatoes, peeled
2 cloves garlic, minced
1 cup dry white wine or vermouth
1/2 cup beef broth
1 t. thyme
1 bay leaf
Salt and pepper to taste
1 cup dried navy beans
Water
1 stalk celery, chopped
1/4 cup chopped onion
Minced fresh parsley for garnish
Step 1. Preheat oven to 325 degrees. Heat oil in a large ovenproof casserole over medium-high heat. Add lamb and brown on all sides. Drain fat. Place onion, carrot, celery, tomatoes and garlic around meat. Add wine, broth, thyme, bay leaf, salt and pepper and stir to blend. Cover and bake two hours.
Step 2. While lamb is cooking, presoak beans one hour using quick soaking method (described in Spanish white bean soup recipe). After draining, place beans in medium saucepan, add water to cover and add remaining celery and onion. Bring to a boil, reduce heat, cover and simmer gently one hour.
Step 3. Add beans to lamb and return to oven for an additional 30 minutes, until lamb and beans are tender.
Step 4. To serve, arrange sliced lamb (if using leg) or whole lamb shanks on warmed serving platter. Drain beans, reserving liquid, and spoon around the lamb. Degrease liquid. Taste and adjust seasoning if necessary. Pour some over lamb, passing remainder in gravy boat. Garnish lamb with parsley just before serving.
Ingredients:
1 T. oil
1 4 to 5 pound leg of lamb or 6 meaty lamb shanks
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
3 tomatoes, peeled, seeded and chopped, or 12 cherry tomatoes, peeled
2 cloves garlic, minced
1 cup dry white wine or vermouth
1/2 cup beef broth
1 t. thyme
1 bay leaf
Salt and pepper to taste
1 cup dried navy beans
Water
1 stalk celery, chopped
1/4 cup chopped onion
Minced fresh parsley for garnish
Step 1. Preheat oven to 325 degrees. Heat oil in a large ovenproof casserole over medium-high heat. Add lamb and brown on all sides. Drain fat. Place onion, carrot, celery, tomatoes and garlic around meat. Add wine, broth, thyme, bay leaf, salt and pepper and stir to blend. Cover and bake two hours.
Step 2. While lamb is cooking, presoak beans one hour using quick soaking method (described in Spanish white bean soup recipe). After draining, place beans in medium saucepan, add water to cover and add remaining celery and onion. Bring to a boil, reduce heat, cover and simmer gently one hour.
Step 3. Add beans to lamb and return to oven for an additional 30 minutes, until lamb and beans are tender.
Step 4. To serve, arrange sliced lamb (if using leg) or whole lamb shanks on warmed serving platter. Drain beans, reserving liquid, and spoon around the lamb. Degrease liquid. Taste and adjust seasoning if necessary. Pour some over lamb, passing remainder in gravy boat. Garnish lamb with parsley just before serving.
Unforgettable Boston Baked Beans with Rum
This is an American masterpiece with a heritage which goes back to the sturdy settlers of New England. Each cook treasures his or her own version to the exclusion of all others, and to print any single recipe is to invite trouble with lovers of this American tradition.
Ingredients:
1 lb. dried navy beans
1/4 lb. lean salt pork, blanched
2 cloves
1 onion, peeled and halved
1/2 cup dark molasses
1/2 cup rum
1/2 cup reserved bean liquid
1 T. brown sugar
1/2 t. salt
1/2 t. dry mustard
Step 1. Presoak beans 1 hour using quick soaking method. Drain and transfer to a large pot. Add enough water to cover at least two inches and bring to a boil. Reduce heat and simmer gently until tender, about 1-1/2 hours. Drain, reserving liquid.
Step 2. Preheat oven to 300 degrees. Score salt pork every half inch or cut into cubes. Stick a clove into each onion half and place in traditional bean pot or heavy 2-quart casserole with tight fitting lid. Add beans. “Bury” salt pork in beans, leaving any rind exposed.
Step 3. Combine molasses, reserved bean liquid, brown sugar, salt and mustard in small bowl and mix well. Pour over beans, adding enough additional reserved bean liquid to cover completely. Cover and bake 6 to 7 hours, adding more reserved bean liquid or water to prevent beans from drying out. Remove cover, add rum, stir well and bake an additional hour. Serve with any roast, steak or chops.
Ingredients:
1 lb. dried navy beans
1/4 lb. lean salt pork, blanched
2 cloves
1 onion, peeled and halved
1/2 cup dark molasses
1/2 cup rum
1/2 cup reserved bean liquid
1 T. brown sugar
1/2 t. salt
1/2 t. dry mustard
Step 1. Presoak beans 1 hour using quick soaking method. Drain and transfer to a large pot. Add enough water to cover at least two inches and bring to a boil. Reduce heat and simmer gently until tender, about 1-1/2 hours. Drain, reserving liquid.
Step 2. Preheat oven to 300 degrees. Score salt pork every half inch or cut into cubes. Stick a clove into each onion half and place in traditional bean pot or heavy 2-quart casserole with tight fitting lid. Add beans. “Bury” salt pork in beans, leaving any rind exposed.
Step 3. Combine molasses, reserved bean liquid, brown sugar, salt and mustard in small bowl and mix well. Pour over beans, adding enough additional reserved bean liquid to cover completely. Cover and bake 6 to 7 hours, adding more reserved bean liquid or water to prevent beans from drying out. Remove cover, add rum, stir well and bake an additional hour. Serve with any roast, steak or chops.
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