This is late, I guess we are all sleeping in on this COVID-19 day of celebration of Canada's Birthday.
It is the 153rd Anniversary of our Nation's Birth. Lots of acheivements to celebrate, lots of things yet to acheive!
Hope everyone is able to enjoy some type of party. I will be heading out to a family gathering (with some social distancing, as we have a few out-of-towners), with my latest version of home-made baked beans. The awesome griller that is my brother-in-law is doing his BBQ Pulled Pork, which is to die for.
For people with allergies to seeds, dairy, and most everything but vegetables and meat, I made up this recipie:
Baked Beans from Scratch
Ingredients
• 6 x ˝ inch slices of the end of a package of Alder Smoked bacon
• 1 medium onion chopped
• 1 medium toe fresh minced garlic
• 2 cans President's Choice Six Bean Medley (540 mL – 19 fl oz)(Canadian brand, substitute with you choice of beans)
• 1 can Tomato Paste (156 mL)
• 1/3 cup of water
• 1 bay leaf
• ˝ cup brown sugar packed
• 3 ˝ tablespoons molasses (10 tsp)
• 3 tablespoons Worcestershire sauce
• 4 tablespoons Keen’s Dry Mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon Smoked Paprika
• 1 ˝ teaspoons salt plus additional if desired
• 3 teaspoon fresh ground pepper plus additional if desired
Instructions
1. From a frozen package of bacon, cut ˝ inch slices off the end, to get frozen bacon bits. Cut three slices per can of beans.
2. In a large pot or Dutch oven, place bacon slices in on medium-high heat, and cook until the bits start to separate, separate and brown the bacon to desired crispness. As you are finishing the bacon, add in minced onions to caramelize them. Then, as the onions go transparent, add in garlic.
3. Once the bacon and onions are done to chef’s liking, strain and add beans (I don't usually strain, as I want all that bacon sauce goodness). Build the sauce by adding 1/3 cup of water, tomato paste, red wine vinegar, brown sugar, molasses, salt, mustard, pepper, smoked paprika and a bay leaf. Mix well.
Note: Depending on the amount of bacon sauce, gauge the water to desired wetness.
4. Simmer the beans for 2-4 hours, to let the beans cook through and absorb the sauce. Stir occasionally and add more water if desired during cooking time.
5. At end of cooking time remove and discard bay leaf. Taste beans and season with additional salt and pepper, if needed.
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