BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BEANS, BAKED

By:


We have done this recipe without soaking the beans but it takes about 4 hours to cook and about 1 gallon of liquid to start. So we actually cut it to 1 1/2 hours with 2 quarts of liquid made with beans that have been soaked in briny water overnight.

Ingredients:

  • 1 pound bacon, diced

  • 2 cups onions, diced
  • 1 tablespoon garlic, minced
  • 1 pound dried navy beans, brined and soaked overnight and well rinsed and drained
  • 1/2 cup Steen's 100 percent Pure cane syrup
  • 1/2 cup brown sugar
  • 2 1/2 cups blackberry ketchup or 1 1/2 cup plain ketchup
  • 1/4 cup yellow mustard
  • salt, pepper, coriander to taste
  • 2 quarts chicken stock (may be made with half water)
  • 2 bay leaves

Method:

In large pot, over medium heat, render bacon until crisp, 4-6 minutes.  Add onions and continue to saute for 3-4 minutes. Stir in beans, garlic and cook for 1 minute.  Add seasoning, cane syrup, brown sugar, ketchup, and mustard. Stir in chicken stock and bring to boil. Reduce to a simmer for about 1 1/2 hours or until beans are tender and flavors are developed. Or until tender, stirring occasionally. (add water if needed)
TO BRINE BEANS



Ingredients:

  • 3 tablespoons salt

  • 1 gallon water
  • 1 pound dried white navy beans, picked over and clean

Method:

Place salt and cold water into pot or large bowl. Add cleaned and picked over beans and soak, at room temperature for at least 8 hours or in refrigerator over night. Drain and rinse well.




TO RECIPES

printable page