Text 6790, 67 rader
Skriven 2008-05-09 23:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: beans
=============
-=> Quoting Mark Lewis to Jim Weller <=-

 ML> pork and beans is _not_ baked beans...

 ML> i've never seen molasses in pork and beans... it has always been a
 ML> very thin sauce apparently from the cooking of the beans... not tomato
 ML> and not molasses or mustard or brown sugar... in fact, nothing sweet at
 ML> all that i can tell... 

You are right. They are two different things. We don't see your
style of pork and beans much in Canada. Our canned beans are
generally flavoured like baked beans with tomato, brown sugar,
mustard etc. in them. But they are much blander and under seasoned
compared to home made.

Then there's beef and beans....
                
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 40-Yrs-To-Get-It-Right Baked Beans
 Categories: Beef, Beans
      Yield: 8 Servings
 
      1 lb Dried great northern; navy
           -or pea beans
      6 c  Water
      2    Bay leaves
      2 ts Salt
      6 tb Dark molasses
    1/2 ts Dry powdered mustard
      1 sm Onion; peeled
      1 lb Moderately-fat beef (chuck;
           -flanken; or the like)
      1 tb Vegetable oil
 
  Soak beans at least overnight in the 6 cups of water (longer is
  even better).  Drain, cover with fresh water, add the bay leaves,
  and simmer covered until *very* tender, about two hours.  Drain,
  place half in a bean pot or other casserole with a tight-fitting
  top. Add all other ingredients. Place remaining beans in pot,
  cover with boiling water, and bake tightly covered (use a sheet of
  heavy aluminum foil tightly crimped around the top if your
  casserole doesn't have a cover) in a 325 degree F (160 degree C)
  oven for about 7 hours. Remove top, pull piece of meat (if using)
  to top of mixture so it can brown, and bake another hour
  uncovered. (Note: it's a good idea to check water level after
  about 5 hours, and add more boiling water if necessary to keep the
  water level above beans until it's time to uncover.)
  
  Serve (on Saturday night, of course) with ketchup or chili sauce,
  and steamed brown bread.  If you want to be quite traditional,
  reheat leftovers and serve with codfish cakes or balls for Sunday
  breakfast. Freezes well, so if your bean pot is large enough, do
  two pounds at a time and stock up.
  
  ESTHER VAIL
 
MMMMM

Cheers

YK Jim


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