Re: [CH] Limey baked beans
Tony Flynn (flynnaj@xtra.co.nz)
Mon, 27 Sep 2004 14:49:05 +1200
Hi All . Sorry I made a mistake it is Navy beans not Harricot as I though. I
bow to the older Doug s wisdom :-)
Follow the link below to Watties NZ which will give all the info. Today
there are heaps of variations in canned beans. These include chiles and
other additions. The ones I have tried are so mild not worth the extra.
Completely different to US Chile beans, but eaten by the ton in UK NZ and OZ
http://www.watties.co.nz/html/products/product_detail.asp?id=74&prodRangeID=1
Tony Flynn
Grandad. Retired at the beach. Bay of Plenty. New Zealand
----- Original Message -----
From: "Doug Irvine" <dougandmarie@shaw.ca>
To: "dan combs" <dcombs@bloomington.in.us>; "Dave Drum (Uncle Dirty Dave)"
<xrated@ameritech.net>; "ChileHeads" <Chile-heads@globalgarden.com>
Sent: Monday, September 27, 2004 2:12 PM
Subject: [CH] Limey baked beans
> OK, you guys...the English will use dried white navy beans, and here is
> a recipe from my late mother's cook book, first published in 1938 in
> VERY English Toronto. It is no longer very English, having become a
> melting pot, as has every other large metropolitan area. Here 'tis:
> 1 1/2 cups dried navy beans
> 1 tbls salt
> 3 tbls light molasses
> 3 tbls sugar
> 1/2 tsp mustard
> 2 cups tomato juice
> 1 very small onion
> 1/4 lb fat salt pork
> Soak beans overnight in water to which has been added 1/2 tsp soda.
> Change water and allow beans to simmer until the skins are about ready
> to burst. Do not boil rapidly. Drain, and put into a casserole. Cut the
> pork into 1/2 inch slices. Bury this into the beans. Add tomato juice
> and other ingredients, sufficient to cover the beans. Place lid on
> casserole and bake at 300 degrees F. foe about 6 hours. Add more of the
> tomato mixture as needed. Remove cover during the last half hour,
> bringing the pork bits to the top to crisp. Serves 6.
> There you have it, from Three Meals a Day by Jessie Read, Food editor,
> Toronto Telegram original copyright 1938. This book was given to Marie
> by my mother when we maried in 1949! So, there ya go...NO chiles in this
> dish...little itty bitty mustard! But that is the way the English ate
> back then. I am certain that today things are different, but when it
> comes to beans, not a whole lot. As I mentioned to Dan, we have a Limey
> couple in the building who, when they were available here, lived on
> Marks & Spencer beans, which were about the same as these, or similar to
> English Heintz, totally unlike American or Canadian Heintz. Cheers, Doug
> on Vancouver Island BC