Baked beans-as American as the Fourth of July-are splendid summertime picnic fare.
While appreciating the comforting qualities of this hearty food, it`s only polite to remember the humble beginnings of baked beans as an outdoor food. Our kitchen techniques have been adapted from those of the Native Americans and the cowpokes.
Although not quite as common as prairie dog holes, the frontier was dotted with bean holes. Beans were baked in covered clay pots is holes dug in the ground and lined with hot stones or charcoal ash, then covered with soil to hold in the heat during slow cooking. This method is similar to the underground cooking of pigs for luaus in Hawaii.
Today`s cooks tend to keep dirt out of the kitchen, but adhere to the technique of baking beans in a tightly covered container and doing it patiently, to maximize tenderizing and flavors.
A hint: You can be free with most other seasonings, but don`t add the salt until you`ve tested the beans for tenderness. Salt affects the cell walls of the beans and makes them less soluble even after hours and hours of cooking.
Bostonians are ever ready to toot their own horns about baked beans. Suppers with Boston baked beans and Boston brown bread have been traditional fare in Beantown since the 19th Century.
But Massachusetts and the other New England states certainly do not have a corner on the market in their fondness for this nutritional, economical meal. Baked beans are popular throughout the nation, and the variety of flavoring ingredients often show regional pride.
A pot of beans can stand alone as an entree, but they`re also good served with ham, broiled chicken and grilled hot dogs. Squares of corn bread, spread with butter, also make pleasant companions.
Dried beans of any color can be used. White beans-labeled pea, navy or Great Northern at the market-are most common but black, pink, pinto, kidney and others will provide some variety.
Speaking of variety, here`s a few suggestions for ingredients to serve as inspiration next time you want to make a flavorful pot of beans that you can call your own creation:
– Meats: Salt pork, chorizo sausage, bacon, Italian sausage, ham.
– Sweeteners: Molasses, maple syrup, honey, sugar, brown sugar, apricot jam.
– Liquids: Orange juice, olive oil, red wine vinegar, chicken stock, beef stock, white wine, rum, tomato juice, beer, lemon juice.
– Spices and herbs: Dry mustard, cayenne, garlic, marjoram, basil, oregano, nutmeg, cumin, thyme, allspice, bay leaf, curry powder, paprika, black pepper, chili powder, ginger.
– Vegetables and fruits: Onion, chilies, tomatoes, celery, apples, bell peppers, corn kernels, green onions, carrots.
– Condiments: Chili sauce, Dijon mustard, Worcestershire sauce, soy sauce, hot pepper sauce, ketchup.
BAKED BEANS
Preparation time: 15 minutes
Cooking time: 10 hours
Yield: 8 servings
This recipe is adapted from a classic recipe by Julia Child:
1 package (1-pound) small dried white beans, about 2 1/2 cups
6 1/2 cups water
1 slice bacon, cut into 1-inch pieces
1 cup finely sliced onions
2 cloves garlic, peeled and minced
1/4 cup dark-brown sugar
2 tablespoons prepared mustard
1/4 cup ketchup
1 teaspoon dried thyme, crushed
1 teaspoon grated fresh ginger
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1. Wash the beans, discarding any that are shriveled or blackened. Place in a bean pot or casserole dish. Add the water, bacon, onions, garlic, brown sugar, mustard, ketchup, thyme, ginger and black pepper. Stir to mix.
2. Cover and bake in a heated 250-degree oven for 10 hours. Add salt, adjust the seasonings and serve.
Note: If the beans are too dry toward the end of the cooking time, stir in 1/2 cup water. One cup cubed ham may be added to the pot during the last hour of cooking.
EASY BAKED BEANS
Preparation time: 2-3 hours
Cooking time: 6 hours
Yield: 8 servings
6 cups cooked seasoned pinto beans, following package directions
1 1/2 cups bean cooking liquid
1 cup finely chopped onion
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon chili powder
1/2 teaspoon each: ground cumin, ground black pepper
4 drops hot pepper sauce
1/2 teaspoon salt
1. Place 6 cups cooked beans in an earthenware bean pot or glass casserole dish and add the bean liquid.
2. In a small bowl, mix the onions, ketchup, brown sugar, vinegar, mustard, chili powder, cumin, black pepper, hot pepper sauce and salt. Stir well and add to the beans. Cover. If using a glass casserole, insert a small piece of rolled aluminum foil on the rim between the lid and the casserole to create a steam vent.
3. Place the pot in a heated 250-degree oven and bake for 6 hours.
Note: Chopped ham or sliced frankfurters may be added the last hour of cooking.
OVERNIGHT TEXAS SLAW
Preparation time: 15 minutes
Chilling time: 10 hours
Yield: 8 servings
6 cups chopped cabbage
3 green onions, sliced thinly
1 small green bell pepper, seeded and chopped
1 carrot, peeled and shredded
1 cup minced parsley
2/3 cup each: vinegar, sugar
2 tablespoons vegetable oil
1/2 teaspoon each: salt, celery seed, dry mustard
1/4 teaspoon white pepper
1. In a large bowl, arrange layers in the following way: 2 cups cabbage topped with the green onions; 2 cups cabbage topped with the green peppers and carrots; 2 cups cabbage topped with the parsley.
2. In a small saucepan over medium-high heat, combine the vinegar, oil, sugar, salt, celery seed, dry mustard and pepper. Heat to a boil and drizzle the hot dressing over the cabbage. Cover with plastic wrap. Place in the refrigerator 10 hours or overnight before serving.
Note: The cabbage should be chopped by hand and not by food processor.
BUNDT PAN CORN BREAD
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 10 servings
1 cup each: yellow cornmeal, flour
4 tablespoons dark-brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 tablespoons vegetable oil
1 egg
1 tablespoon minced onion
1. Measure into a large bowl the cornmeal, flour, brown sugar, baking powder and salt. In a separate bowl, mix together the milk, oil, egg and onion.
2. Combine the 2 mixtures, blending well. Pour into a well-greased bundt pan. Bake in a heated 375-degree oven about 25 minutes.
3. Cool slightly before removing from the pan. Serve warm. –
