A few weeks back I made a recipe for baked beans with kale that I found in the New York Times. I was really excited to make it because the idea of slow cooked beans with hearty greens and tomatoes covered in bread crumbs sounded phenomenal.
But, it wasn’t.
The dish didn’t live up to my expectations. I can’t say that I hated it, but I did pretend to like it a bit more than I actually did. Just so I wouldn’t feel as let down.
Luckily, I was able to redeemed myself with this amazing version of baked beans that came from Sarah at The Flying Onion . Actually the recipe was passed down from her memere so I knew it would be authentic and delicious.
But these weren’t quite memere’s version. I added 1/2 c. of whisky in place of some of the water for that little extra je ne sais quoi.
I loved them, Matt loved them, everyone was happy. This is a hearty comforting dish that makes a good meal all on its own or with a side of cornbread.
The recipe suggests baking 3-4 hours, but mine were ready in about 2 hours (my oven is notorious for cooking things quickly).
Adapted from The Flying Onion
Serves 4
The whisky adds a kick of flavour to this sweet and comforting traditional baked beans dish.
Ingredients
2 c. dried great northern beans
1 vidalia onion (or other sweet onion), diced
3 T. blackstrap molasses
2 tsp salt
1/4 tsp ground black pepper
1 tsp dijon mustard
1/2 c. ketchup
1 T. Worcestershire sauce
2 T. packed brown sugar
1/2 c. Canadian whisky
enough water to cover the beans
Directions
Soak beans overnight in cold water. The next day, simmer the beans in the soaking water until tender but still firm enough to hold their shape, approximately 1 hour.
Preheat oven to 325F.
Drain the beans and spread them in a 2 quart bean pot or 9"x13" casserole dish and top with onions.
In a saucepan, combine rest of ingredients. Bring mixture to a bowl and pour over beans. Pour in just enough water to cover the beans. Stir gently with rubber spatula and cover dish with lid or aluminum foil.
Bake for 2 hrs in preheated oven (or up to 4 hours depending on your oven), stirring at least every hour.
A few weeks back I made a recipe for baked beans with kale that I found in the New York Times. I was really excited to make it because the idea of slow cooked beans with hearty greens and tomatoes covered in bread crumbs sounded phenomenal.
But, it wasn’t.
The dish didn’t live up to my expectations. I can’t say that I hated it, but I did pretend to like it a bit more than I actually did. Just so I wouldn’t feel as let down.
Luckily, I was able to redeemed myself with this amazing version of baked beans that came from Sarah at The Flying Onion . Actually the recipe was passed down from her memere so I knew it would be authentic and delicious.
But these weren’t quite memere’s version. I added 1/2 c. of whisky in place of some of the water for that little extra je ne sais quoi.
I loved them, Matt loved them, everyone was happy. This is a hearty comforting dish that makes a good meal all on its own or with a side of cornbread.
The recipe suggests baking 3-4 hours, but mine were ready in about 2 hours (my oven is notorious for cooking things quickly).
Adapted from The Flying Onion
Serves 4
The whisky adds a kick of flavour to this sweet and comforting traditional baked beans dish.
Ingredients
2 c. dried great northern beans
1 vidalia onion (or other sweet onion), diced
3 T. blackstrap molasses
2 tsp salt
1/4 tsp ground black pepper
1 tsp dijon mustard
1/2 c. ketchup
1 T. Worcestershire sauce
2 T. packed brown sugar
1/2 c. Canadian whisky
enough water to cover the beans
Directions
Soak beans overnight in cold water. The next day, simmer the beans in the soaking water until tender but still firm enough to hold their shape, approximately 1 hour.
Preheat oven to 325F.
Drain the beans and spread them in a 2 quart bean pot or 9"x13" casserole dish and top with onions.
In a saucepan, combine rest of ingredients. Bring mixture to a bowl and pour over beans. Pour in just enough water to cover the beans. Stir gently with rubber spatula and cover dish with lid or aluminum foil.
Bake for 2 hrs in preheated oven (or up to 4 hours depending on your oven), stirring at least every hour.