[CH] "Old" members and Baked beans
Sue Callaghan (scallagh@african-life.co.za)
Tue, 28 Sep 2004 13:11:27 +0200
Hi all,
I've been subscribed on and off since some time in 1996 and remember the
Jicama Vidalia thread well although as a South African it took me a while to
find out what on earth Jicama and Vidalia are! Neither are available here to
the best of my knowledge and until fairly recently onions were just onions.
You can now get red onions in some shops but I've still to encounter a
"sweet" onion such as the Vidalia seems to be.
Tinned baked beans are also very popular here in SA and there is also a
chile versions. The same beans in tomato sauce but with extra flavour added.
They carry a fair kick if you buy the right brand.
Dan - I have a recipe or two collected off the list some years ago which may
provide some inspiration in making your own... (I'm not very good at
preserving the name of the original recipe provider so my apologies if I
can't give credit where it's due)
Tangy Baked Beans
2 cups dry white beans
1 red bell pepper
1 medium onion
2 cups hot water
2 tbsp beef bullion granules
1/2 cup Tomato Sauce (Ketchup)
1/4 cup dark molasses (I didn't have any so I left this out)
1 tbsp (heaped) "spicy brown" style prepared mustard (I used a teaspoon of
Colmans Hot English Mustard instead)
1 tbsp Worcester sauce
1 tsp paprika
Heat oven to 150C. Lightly oil the inside of a 3 litre ovenproof dish.
Sort and wash beans and 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 dish 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. (I
added a few chopped ripe chiles from the garden to good effect!)
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Tim's "Afterburner" Baked Beans (Untried due to a lack of essential
ingredients)
All measures are approximate (this ain't rocket science)
1 lb Navy beans soaked overnight
1/2 Lb bacon chopped and cooked crisp, drained
1 large onion chopped and cooked in the bacon grease till tender then
drained
1/3 bottle Jim Campbell's Finishing Sauce
1/3 bottle Jim Campbell's Fiery Hot Habanero Sauce
1/2 bottle Bufalo Chipotle Sauce
3 tablespoons brown sugar
1 big glob of your favourite prepared mustard (maybe 3 tablespoons)
A couple of shots of your favourite whiskey (I like Jack Daniels or Jim Beam
Rye)
A few squirts of Worcestershire Sauce
Mix it all up in a large crock pot and add enough water to cover the beans
and mix again. Cook on low for about 12 hours or until done, stirring
occasionally. I'm at high altitude here so you may have to adjust your
cooking time.
Cheers from Sue in Sunny South Africa (where Summer is finally arriving and
the chile seeds are in the seedling trays)