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BAKED BEAN SUPPER
A New England Tradition


Printed from THEGUTSYGOURMET.NET

BAKED BEANS

INGREDIENTS:

2-quart bean pot
2 pounds dry beans
1 teaspoon baking soda
1 pound salt pork
1 medium-size onion
8 tablespoons sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper

METHOD:

Soak beans overnight. In morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt port in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.

BROWN BREAD IN A CAN

INGREDIENTS:

Sift together:
1 cup sifted rye flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt

stir in:
1 cup cornmeal
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon allspice

Add 2 cups buttermilk
1 cup raisins
3/4 cup dark molasses
beat well.

METHOD:

Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed).

Cover tightly with foil.

Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water). Cover; steam 3 hours, adding more boiling water if needed.

Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more). Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap; store overnight.
Makes 4.

NOTE: Supper should be served with Red Dogs. Boiled or grilled with yellow mustard. If not available, you can use Hebrew National or some other quality beef weiner.

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