Friday, October 17, 2008

Baked Beans that Rock

Here is Shirley Plant's recipe for baked beans:

2 cups white navy beans
2 cups pinto beans
2 med onions, finely chopped
1-1/2 tsp sea salt
2 tsp lemon juice
2 tsp maple syrup
1/2 cup olive oil
1/2 - 1 cup organic apple cider or apple juice
1-1/2 tsp thyme
2-1/2 tsp summer savory (like is there a winter savory??? and how savory is it??)
1/2 - 1 tsp sage (those be some wise beans)

  • Soak beans overnight and rinse well. Until the water is clear.
  • Put the beans in a pot, cover them with cold filtered water and bring them to boil. Then turn down the heat and let them simmer with the lid on for 1 hour until beans are soft
  • Saute onions in some olive oil with a pinch of sage and summer savory until the onions are nicely brown
  • Place cooked beans, browned onions and all other ingredients in a casserole dish an stir well. With lid on, bake beans for at least 1-2 hours, checking regularly, and stirring often. Beans should have some liquid in them. Bake at 325-350F for 2 hours, until the beans are brown and creamy. If the beans are drying out at any point, add more apple juice or oil to keep them moist.

My changes are shown as the crossed out

No comments: