In Recipes from the Root Cellar (Storey Publishing, 2010) Andrea Chesman guides you through delicious winter vegetable recipes with sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter.
You can purchase this book from the MOTHER EARTH NEWS store: Recipes from the Root Cellar.
Sunday Supper Baked Beans Recipe
The two-stage cooking process (boiling and then baking the beans) is necessary to achieve a perfect texture. Once the beans come in contact with the acidic flavorings (ketchup, coffee, and so on), the skins will soften no further, so they must be cooked to tenderness first. This is a fairly classic baked bean recipe, tweaked a little for greater flavor. In the vegetarian version, chipotles replace the bacon for a touch of smoky flavor.
• 2 cups dried navy or pea beans, soaked overnight and drained
• 8 cups water
• 1 large onion, halved and thinly sliced
• 1 cup pure maple syrup or firmly packed brown sugar
• 1 cup ketchup
• 1 cup brewed coffee
• 2 tablespoons soy sauce
• 1 tablespoon yellow ballpark mustard
• 2 teaspoons ground ginger
• 4 ounces thick-cut bacon, diced
1. Combine the beans with the water in a large saucepan. Bring to a boil, then reduce the heat and simmer, partially covered, until just tender, 1 to 1-1/2 hours. Skim off any foam that rises to the top of the pot.
2. Transfer the beans and their cooking water to a bean pot or covered casserole dish. Add the onion, maple syrup, ketchup, coffee, soy sauce, mustard, ginger, and bacon, and mix well.
3. Cover and bake at 300 degrees F (no need to preheat) for about 3 hours. Check occasionally and add hot water if necessary to keep the beans moist. On the other hand, if the beans seem too soupy, remove the cover during the last 30 minutes. Serve hot.
Excerpted from Recipes from the Root Cellar by Andrea Chesman. Used with permission of Storey Publishing. Buy this book from our store: Recipes from the Root Cellar