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Beans (Read 9713 times)
 
Feb 25th, 2009 at 8:58pm

Michaelb   Offline
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Folks I watch a lot of old westerns, and they are always eating beans, the beans look like the standard baked beans from a can , which they obviously are not, does any one have any old bean dish versions that might reflect the older style of bean dishes, they would have always travelled with dried beans. Shocked
 

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Reply #1 - Feb 26th, 2009 at 1:36am

Little_Kopit   Offline
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{{{Ahem, I'm getting good at noticing # of posts below avatars.  100 for Michael with this one I think}}}}

Michael,  I make my own baked beans.

Buying Beans:  check with your local/nearest health food store for their recommendations on types of dried beans.  Navy beans, soldier beans, black eyed bleans,  roma beans.    Local always seems nicer to me.

& I think I'm now far enough south to be able to grow some beans to dry for baked beans next summer.

Baked Beans LKs Variations:  using ideas from The Joy of Cooking by Rombauer, Rombauer, & Bekker (g-mom, daughter, & g-son).

Roughly 4-5 cups dried beans
4 or 5 slices locally cured bacon diced into 1/4" pieces.
1-2 medium onions, diced
1/2 c. plant oil (olive, nut, sunflower, safflower)
1/2  c. natural liquid sweetner (here that means Blackstrap molasses, but honey is good too)
1 TBL mustard powder

Using 10"/25 cm top of stove/flat bottomed cast iron pot, soak beans for 12 or more hours.  Change water a couple of times.  Drain and leave in collander.  You will know if you have enough or too many beans.  Go to 2 pots if needed.

- Preheat oven.  250'F/120'C slow cook to 350'F/175'C to cook in 6 hours.  I favour more like 275 for 8-10 hours
- Dice and put bacon in pot. Brown stirring every so often.  
- Drain off 90% of this animal fat.
- Add beans to pot
- Cover with water
- Dice and add onions
- Add remaining ingredients.  BTW I do adds  in eyeballed dollops, thus amounts can vary.

Put the pot in the oven.  Keep beans covered with 1/2"/ 1cm of water.  As you near the done time for the temperature, taste.  

Take a large pot or pots.  You need to cover 8 500 mil jars mason jars (pints) with at least one inch of water.  Heat this  & boil jars 10 minutes to sterlize.   When beans are done, ie, you're ready to fill jars, drain jars and set up for filling.  Boil jar lids and new seals, ladle, and canning funnel for at least 2 minutes.  Remove.

Fill jars to within 1/2"/ 1cm of top of jar.  Wipe rim of jars. Put on lids and tighten.   Put these in your hot water, with 1 - 2 inches covering of water,  and give them a full 30 minutes @ moderate rolling boil.  Turn heat off.  Remove jars and remove excess water from top of lids (to prevent rust).  As jars seal there will be a pop and seal will curve down.

- Will keep at least 12 monhts.


Thoughts:  Pre-boiling thickens the end sauces, but doesn't make better flavour.

Medium to longer cooking reduces musicality of beans.  Current batch was a bit musical at first.  It isn't anymore.  Made in Nov.  & it was more than 8 pints

I'll try to remember to take a pic of mine during the day.  


Undecided
 
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Reply #2 - Feb 26th, 2009 at 9:40am

TBF   Offline
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LK..

YOU CAN COOK!   Shocked Wink

Aart
 

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Reply #3 - Feb 26th, 2009 at 2:00pm

Michaelb   Offline
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LK many thanks will give this a go, Aart, saw your note in the other forum thanks mate. Wink
 

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Reply #4 - Feb 26th, 2009 at 5:32pm

Little_Kopit   Offline
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Local tastes vary.

You'll have to experiment.

But good luck/break a leg/.........!

Smiley
 
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Reply #5 - Mar 17th, 2009 at 2:29pm

Stump Jump   Offline
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When I’m away on the wallaby, I often make up a quick and  simple bean dish consisting of

Few rashes of bacon chopped,
1x large Onion chopped,
1large Capsicum chopped,
1x large tin of beans (cannelloni, navy, etc),
1x large tin of chopped tomatoes,
1x medium tin of corn kernels,
Large tbls of tomato paste, or to taste,
- dried beef stock to taste,
- black ground pepper to taste,
- dried chillies to taste,
- garlic to taste,

Fry bacon in 10” CO over a medium fire
Add onion and brown,
Then add the remaining ingredients, bring to the boil and then simmer for 20minutes. Stirring occasionally to ensure the beans don’t stick to the bottom of the pot.

Serve with heaps of grated tasty cheese on top, freshly baked damper and a nice glass of red.  Wink

This is particularly great High Country tucker for those stormy cold snowy nights sitting around the camp fire.


 
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Reply #6 - Mar 18th, 2009 at 4:49pm

TBF   Offline
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I like the read of that recipe StumpJump

That will keep the cold away on a frosty night.
Probably keep visitors out of camp as well.  Grin

May have to try that one..

Aart
 

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Reply #7 - Mar 18th, 2009 at 6:49pm

skiproosel   Offline
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I like the sound of the Beans Recipe too SJ, Should have a nice little kick to it!!

Skip
 

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Reply #8 - Mar 19th, 2009 at 8:42am

Stump Jump   Offline
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TBF wrote on Mar 18th, 2009 at 4:49pm:
Probably keep visitors out of camp as well.Grin


Certainly for those who are not accustomed to a high fibre diet, this dish is definitely NOT green house friendly.  Grin
 
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Reply #9 - Mar 19th, 2009 at 10:16am

Little_Kopit   Offline
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Stump Jump wrote on Mar 19th, 2009 at 8:42am:
TBF wrote on Mar 18th, 2009 at 4:49pm:
Probably keep visitors out of camp as well.Grin


Certainly for those who are not accustomed to a high fibre diet, this dish is definitely NOT green house friendly.  Grin


Some how I think dietitians over here mean something else by fibre.  Where is what you call fibre in that recipe?

Undecided
 
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