For years, I've always wanted to try New England Baked Beans
For my early cookbook reading was
Mrs. Appleyard, Gladys Taber and Mary Mason Campbell
New Englanders all
Who baked beans in bean pots
in a low oven
I even have a bean pot
And have had "forever"
But I've never baked beans in it.
Oh, we eat "baked beans"
but Kansas baked beans.
Canned pork and beans, drained
And brown sugar and catsup and onions and bacon and molasses and BBQ sauce is added
Poured into not a bean pot
But a casserole dish
And baked fairly slowly until thick and gooey.
And we take dried beans
soak them overnight in boiling water
Add them to a pot with a ham bone, a chopped carrot, some onion
and perhaps some herbs
And the whole simmered on top of the stove
The ham, taken off the bone and added back to the beans
And eaten with warm cornbread.
But New England baked beans,
I've never eaten
nor have I ever made
Even though that bean pot has taken up valuable cabinet space
for about 40 years.
But, every January, when I clean cabinets, closets and drawers,
it always makes the cut
For one of these days, I think, I'll use it to
make New England Baked Beans.
We had snow this week
Snow days are good days
I had several recipes to chose from,
I chose one in
The Tasha Tudor Cookbook
And dinner that night --
I kept the midwestern tradition of serving cornbread
with the beans.
They were good,
I'd make them again
But I think I'll try a new recipe next time
Perhaps the one from Mary Mason Campbell
or from an old cookbook
The New England Yankee Cookbook
From Tash'a cookbook:
In the section on
But I thought it was a dinner entree
A Saturday night dinner entree!
Tasha Tudor's Baked Beans
Tasha states that she got the recipe from children's photographer and friend, Nell Dorr. Nell Dorr, Tasha writes, gave memorable supper parties . . . her famous baked beans and homemade bread were always served, and no other baked beans can compare.
2 cups pea beans
pinch baking soda
2 medium onions, peeled
1 slice bacon
2 T. light molasses
1 quart tomato juice
salt and pepper to taste
1 T. dark brown sugar, divided
1/2 pound good sausage meat
1/2 6. Coleman's dry English mustard
Wash and pick over the beans, then parboil them until their skins pop when you blow on them. Drain, cover with fresh water, add a pinch of baking soda and simmer until the beans squish when you pinch them. Drain.
Now put the onions in the bottom of a bean pot, add half the beans and the slice of bacon, the molasses, 1 cup of the tomato juice, and salt and pepper. Sprinkle with two teaspoons of the brown sugar. Layer the rest of the beans with sausage meat, English mustard and the remainder of the brown sugar. Fill the pot with tomato juice to cover the beans.
Preheat the oven to 250.
Cover the beans and bel them all day in a slow oven. About halfway through baking, taste for seasoning. Be careful not to overdo the brown sugar. Stir the beans 2 to 3 times during baking. If the liquid boils away, just add more tomato juice making sure to keep the beans covered during baking. Bake for about 8 hours or until the beans are tender.
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.