You find all kinds of things when you move from one place to another.
I found an old New York magazine from May 26th, 1997, and it contained this wonderful recipe for baked beans.
We made it last weekend and there were not a bean left after dinner!
Patrick Clark's baked beans
1 pound dried great Northern beans, soaked overnight
3 strips of smoked bacon, julienned
2 medium onions, chopped fine
2 cloves of garlic, minced
3/4 cup dark brown sugar
1/2 cup ketchup
1/4 cup molasses
1/2 cup apple cider vinegar
1 tablespoon chili powder
1 twaspoon dry mustard
salt to taste
Preheat oven to 350 degrees.
Drain the beans.
Heat a Dutch oven or other large flame proof casserole on the stove top.
Add the bacon and sautè until the fat is rendered. Add the onions and cook for 7 minutes or until they are translucent. Add the garlic and cook for 2 more minutes.
Remove from heat.
In a bowl, combine sugar, ketchup, molasses, vinegar, chili and mustard. Add this to the bacon and onions. Stir in the beans and 1 1/2 quarts of water. Bring the mixture to a boil.
Place casserole in the oven and bake for 3 1/2 - 4 hours, adding salt to taste during the last hour of baking. Beans should be tender and saucy. Serve hot.
Can be reheated the next day (yeah - like there will be anything left of this! smileys/smile.gif
I found an old New York magazine from May 26th, 1997, and it contained this wonderful recipe for baked beans.
We made it last weekend and there were not a bean left after dinner!
Patrick Clark's baked beans
1 pound dried great Northern beans, soaked overnight
3 strips of smoked bacon, julienned
2 medium onions, chopped fine
2 cloves of garlic, minced
3/4 cup dark brown sugar
1/2 cup ketchup
1/4 cup molasses
1/2 cup apple cider vinegar
1 tablespoon chili powder
1 twaspoon dry mustard
salt to taste
Preheat oven to 350 degrees.
Drain the beans.
Heat a Dutch oven or other large flame proof casserole on the stove top.
Add the bacon and sautè until the fat is rendered. Add the onions and cook for 7 minutes or until they are translucent. Add the garlic and cook for 2 more minutes.
Remove from heat.
In a bowl, combine sugar, ketchup, molasses, vinegar, chili and mustard. Add this to the bacon and onions. Stir in the beans and 1 1/2 quarts of water. Bring the mixture to a boil.
Place casserole in the oven and bake for 3 1/2 - 4 hours, adding salt to taste during the last hour of baking. Beans should be tender and saucy. Serve hot.
Can be reheated the next day (yeah - like there will be anything left of this! smileys/smile.gif