Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [82]
6 cups water
1 large onion, diced
2 chipotles canned in adobo sauce or 2 dried chipotles
4 garlic cloves, minced
¼ pound salt pork (optional)
1½ cups unseasoned tomato sauce or purée, or 1 (15-ounce) can
1 tablespoon sugar
Salt and freshly ground pepper
1 Combine the beans, water, onion, chipotles, garlic, and salt pork, if using, in a large saucepan. Bring to a boil, then reduce the heat and simmer, partially covered, until the beans are completely tender but not mushy, 1 to 2 hours.
2 Check the water level in the saucepan. The beans should be just barely covered by water. If there is more water than a slight covering, drain off the excess water and reserve. Remove the chiles and salt pork. Mince the chiles and return them to the pot. Separate the meat from the fat of the salt pork. Shred the meat and return it to the pot, discarding the fat and skin. Add the tomato sauce and sugar.
3 Simmer until the liquid is reduced to a saucy consistency and the flavors have blended, about 30 minutes. Add some of the reserved cooking liquid if the beans become dry. Season with salt and pepper. Serve hot.
Sunday Supper Baked Beans
Serves 6
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
½ cup pure maple syrup or firmly packed brown sugar
½ cup ketchup
½ 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 1½ 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°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.
Variation: Vegetarian Baked Beans
Omit the bacon. Add 2 tablespoons chopped chipotles canned in adobo sauce and proceed as above.
New England Baked Beans
Serves 6
The Puritans who settled in New England were prohibited from cooking on the Sabbath, which began at sundown on Saturday and lasted until sundown on Sunday. Baked beans were popular because the beans could be cooked on Saturday and served cold or reheated for breakfast or lunch the next day. Molasses and salt pork define the flavor of classic New England baked beans. In the vegetarian version, liquid smoke replaces the salt pork.
2 cups dried navy or pea beans, soaked overnight and drained
8 cups water
1 large onion, halved and thinly sliced
¼ cup firmly packed brown sugar
½ cup dark unsulfured molasses
½ cup brewed coffee
2 tablespoons coarse-grain mustard
4 ounces salt pork, diced
Salt and freshly ground black pepper
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 1½ 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, brown sugar, molasses, coffee, mustard, salt pork, 1 teaspoon salt, and ½ teaspoon pepper; mix well.
3 Cover and bake at 300°F (no need to preheat) for about 3 hours. Check occasionally and add hot water if necessary to keep the beans