Sunday, November 18, 2012

Bean Season

When there's a chill in the air it's time for beans to be on the stove or in the oven.

We found these heirloom varieties, Appaloosa and Soldier, at a SD farmers' market. 

The pretty-as-a-pony Appaloosa beans were perfect for Rancho Gordo's Drunken Bean recipe.

Do you see the European or toy soldier? 

Soldier beans are commonly grown in New England 
and are used in traditional baked beans recipes like this one:

Sort 1 pound beans and soak overnight. Parboil and simmer at least 1 hour until beans are tender. Drain.
Put in bean pot. 


1 tsp. salt
1/2 tsp. dry mustard
1 small piece salt pork, or raw bacon chopped up into 1 inch pieces
1/2 c. molasses
1 large onion, cut up

Barely cover beans with boiling water.  Bake about 6 hours at 300 degrees with lid on pot, constantly adding boiling water when they are not covered. Last hour, remove pot lid and continue to bake.

No comments: