[CH] Baked Beans (CH-ready)
Alex Silbajoris (72163.1353@compuserve.com)
Sun, 8 Feb 1998 09:18:53 -0500
Kids,
The apartment smells like the batch of baked beans that I started more than
six hours ago. I thought I'd offer the recipe to the group. It has no hot
pepper content, but of course it is a ready vehicle for any hot additions
you may favor.
As posted here, the recipe is similar to a Boston baked-bean presentation,
though less sweet and more tangy. Here we go:
Tangy Baked Beans
2 cups dry white beans
1 red bell pepper
1 medium onion
2 cups hot water
2 tbsp (heaping) beef bullion granules
1/2 cup catsup
1/4 cup dark molasses
1 tbsp (heaping) "spicy brown" style prepared mustard
1 tbsp Worcester sauce
1 tsp (heaping) sweet paprika
Heat oven to 300F. Lightly oil the inside of a 2-qt. pot. Sort and wash
beans, drain. Shred pepper and onion in food processor, or mince fine.
In a medium mixing bowl, pour hot water and dissolve beef bullion granules,
then whisk in molasses. Whisk in catsup, mustard, salt, paprika, and
Worcester sauce. Stir in pepper and onion, then beans.
Pour into pot and bake covered for approximately 6 hours. Check once each
hour, and stir. If needed, add more liquid such as a 6-oz. can of V-8 type
tomato-based juice.
Add hot pepper elements to this recipe, as desired.
Alex Silbajoris 72163.1353@compuserve.com
Trying to figure out how to use up leftover boiled yucca