Thursday, 13 January 2011
Recipe Thursday - Baked Beans
This has happened to me before and the beans were just as inedible.
Shopping time. I bought bottled water and a new bag of beans and began again. After soaking overnight, the beans even looked better. Bigger. Then I boiled them for an hour and the beans were tender this time. The final beans were terrific. I managed to grab this last dish of them for a photo. In fact, it was really hard to get a picture of them. Too many reflective surfaces and the camera has a hard time deciding which point to focus on.
Why were my beans hard? I did some research and it has to do with the hardness of the water, the calcium goes into the skin of the bean and hardens it. This stops the water from reaching the inside of the bean and allowing it to soften. The solution is to use bottled water. You can instead add an 1/8 of a teaspoon of baking soda to the soaking and cooking water, but I didn't like that option. Supposedly that diminishes the nutrients of the dish.
2 cups dried navy beans
1 fist sized onion, chopped
1 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses
1/4 tsp pumpkin pie spice
2 tbsp dark honey
Put the beans in a large dish, cover with lots of water and let them soak overnight.
In the morning, strain off the old water and pour the beans into a large pot. Fill with fresh water. Bring to a boil and simmer for one hour. The beans should be fairly soft. If they are hard like marbles, don't proceed, start with fresh beans and bottled water.
Into the bean pot put: onions, ketchup, brown sugar, molasses, honey and spice. Stir and then add the drained, cooked beans. Add enough fresh water to bring the liquid level to the top of the beans.
Bake covered in a 300 F. over for 3 to 3 1/2 hours or until tender. Add more water as required.
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