Sunday, November 7, 2010

Franks n' Beanz


Posting a recipe about franks & beans would be more appropriate during the summer months -- with all the grilling, sunshine, outdoor fun and whatnot.


No one cares -- be grateful I'm sharing this coveted recipe with you in the first place.
Baked Beans
1lb navy beans, soaked 
8oz slab bacon
4oz spanish onion, small dice
4oz green bell pepper, small dice
3oz molasses
3oz brown sugar
8oz ketchup
2TBS dijon mustard
1TBS cider vinegar
salt & pepper to taste

--pre-head oven to 350°

  1. simmer the pre-soaked beans in salted water for 1-2 hours until tender.  
  2. cube the slab bacon into 4-6 pieces.  place cubes in a medium saute pan and allow the fat to render. 
  3. add the diced onion & peppers and cook until translucent.  drain bacon, peppers and onions of excess fat.  reserve
  4. combine the bacon-onion mixture with the remaining ingredients, mixing well.
  5. add sauce to the beans, tossing to coat thoroughly.  taste & adjust seasoning.
  6. place means in a large gratin dish and cover w/ aluminum foil.  bake in a 350°oven on a sheet pan for 1 hour. the beans should be cooked all the way.  
  • Make sure the beans are cooked 90% of the way through BEFORE you bake.  
  • For maximum depth, incorporate some carob molasses.
  • Slab bacon is good, but you can use pretty much any smoked meat you can find.  I've even used smoked rib meat.  

© 2010 c. c. villani @ "mission: insatiable" -

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