anyone have a recipe which starts with dry beans? All the recipes I have
found start with a can of cooked beans, which seems like it defeats the
purpose of making my own beans!

thanks.

"Gil Faver" > wrote:
> anyone have a recipe which starts with dry beans? All the recipes I have
> found start with a can of cooked beans, which seems like it defeats the
> purpose of making my own beans!
>
> thanks.

Here's Howard Bricker's and another one:

Brick's Baked Beans

1 lb Great Northern white beans
1/4 lb pancetta, salt pork or fatback
1 med onion, chopped
1/2 cup dark brown sugar
1/3 cup dark molasses
1 tsp dry mustard
1 pinch salt (to taste)

Preheat oven to 325 F. Rinse dry beans until water remains clear. Soak
overnight *. Throw out the soak water and rinse beans thoroughly again **.
Place beans in a 2 qt bean pt with tight fitting cover. Add water to cover
2 inches. Mix in rest of ingredients. Salt to taste. Bake covered 6 hours
adding water as necessary.

* It's not necessary to presoak beans, but I get them much cleaner that way
and end up with a better taste.

** Thorough rinsing after soaking gets rid of any sourness developed
overnight.

In retrospect, this recipe is a little too sweet and needs some other
spice(s).
************************************************** **************

BAKED BEANS
Fèves au Lard
These beans boast two staples of Montreal cuisine —sweet maple syrup and
rich salt pork.
1 lb dried navy beans (2 1/4 cups)
1 (1/4-lb) piece salt pork (rind discarded)
4 1/2 cups water
1 large onion, finely chopped (about 2 cups)
2 chopped garlic cloves
1/2 cup Grade B maple syrup
1 tablespoon dry English mustard (preferably Colman's)
1 teaspoon freshly ground black pepper

Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water
to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see
cooks' note, below). Drain.

Put oven rack in middle position and preheat oven to 350 F. Rinse and
pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3
pieces.

Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2
cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic
cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard
(preferably Colman's), and 1 teaspoon freshly ground black pepper and stir
to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.

Reduce oven temperature to 325 F. Remove lid. Bake beans, stirring
occasionally, until most of liquid is absorbed but beans are still saucy, 1
to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar
and 1 teaspoon salt or more to taste.

Cooks' notes:
To quick-soak, put beans in a 4- to 5-quart pot and cover with cold
water by 2 inches. Bring to a boil, uncovered, then boil for 2 minutes.
Remove from heat and let stand, covered, 1 hour before draining.
Baked beans keep, covered and chilled, up to 5 days.

Makes 8 side-dish servings.
**********************************************

HTH

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Gil Faver wrote:

> anyone have a recipe which starts with dry beans? All the recipes I have
> found start with a can of cooked beans, which seems like it defeats the
> purpose of making my own beans!
>
> thanks.
>
>

Here's one I adapted from Joy Of Cooking:

BBQ Beans

2 pounds small white or navy beans (NOT great northern beans!)
1 pound smoked pork shoulder, chopped (or 12 ounces of thick-cut bacon, diced)
2 onions, diced (about two cups)
water
1 cup molasses
1/4 cup brown sugar
1 tablespoon salt
2 teaspoons ground black pepper
1/4 teaspoon ground cloves

Soak the beans overnight, then drain and put in crock pot. Run the water until
it's hot and cover the beans, then cook on high 4 to 4-1/4 hours until the beans
are soft and creamy but still intact. If you undercook the beans the dish won't
be very good, so make sure all the beans are cooked, even the ones at the
bottom. It helps to stir the crock pot every hour or so. A sprig of rosemary in
with the cooking beans smells good.

When the beans are done, turn on the oven to 250F and adjust the racks to their
lowest positions. In a No. 10 cast iron Dutch oven, warm 3 cups of water then
add molasses, brown sugar, cloves, salt & pepper, then gently fold in the beans,
onion & meat. Add water to just barely cover, then put the pot lid on and put it
in the oven.

Bake the beans until the liquid has thickened, 4 to 5 hours.

This is an enormous recipe, suitable for serving at a large barbecue party. For
a family meal, cut this recipe in half but keep all the cooking times the same.

The beans freeze well if you have leftovers.

On 9-Feb-2009, Nick Cramer > wrote:

> "Gil Faver" > wrote:
> > anyone have a recipe which starts with dry beans? All the recipes I
> > have
> > found start with a can of cooked beans, which seems like it defeats the
> > purpose of making my own beans!
> >
> > thanks.
>
> Here's Howard Bricker's and another one:
>
> Brick's Baked Beans
>
> 1 lb Great Northern white beans
> 1/4 lb pancetta, salt pork or fatback
> 1 med onion, chopped
> 1/2 cup dark brown sugar
> 1/3 cup dark molasses
> 1 tsp dry mustard
> 1 pinch salt (to taste)
>
> Preheat oven to 325 F. Rinse dry beans until water remains clear. Soak
> overnight *. Throw out the soak water and rinse beans thoroughly again
> **.
> Place beans in a 2 qt bean pt with tight fitting cover. Add water to
> cover
> 2 inches. Mix in rest of ingredients. Salt to taste. Bake covered 6
> hours
> adding water as necessary.
>
> * It's not necessary to presoak beans, but I get them much cleaner that
> way
> and end up with a better taste.
>
> ** Thorough rinsing after soaking gets rid of any sourness developed
> overnight.
>
> In retrospect, this recipe is a little too sweet and needs some other
> spice(s).
> ************************************************** **************
>
> BAKED BEANS
> Fèves au Lard
> These beans boast two staples of Montreal cuisine —sweet maple syrup and
> rich salt pork.
> 1 lb dried navy beans (2 1/4 cups)
> 1 (1/4-lb) piece salt pork (rind discarded)
> 4 1/2 cups water
> 1 large onion, finely chopped (about 2 cups)
> 2 chopped garlic cloves
> 1/2 cup Grade B maple syrup
> 1 tablespoon dry English mustard (preferably Colman's)
> 1 teaspoon freshly ground black pepper
>
> Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold
> water
> to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans
> (see
> cooks' note, below). Drain.
>
> Put oven rack in middle position and preheat oven to 350 F. Rinse and
> pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3
> pieces.
>
> Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4
> 1/2
> cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped
> garlic
> cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard
> (preferably Colman's), and 1 teaspoon freshly ground black pepper and
> stir
> to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
>
> Reduce oven temperature to 325 F. Remove lid. Bake beans, stirring
> occasionally, until most of liquid is absorbed but beans are still saucy,
> 1
> to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar
> and 1 teaspoon salt or more to taste.
>
> Cooks' notes:
> To quick-soak, put beans in a 4- to 5-quart pot and cover with cold
> water by 2 inches. Bring to a boil, uncovered, then boil for 2 minutes.
> Remove from heat and let stand, covered, 1 hour before draining.
> Baked beans keep, covered and chilled, up to 5 days.
>
> Makes 8 side-dish servings.
> **********************************************
>
> HTH
>
> --
> Nick, KI6VAV.

Unclipped on purpose:

Thank Nick for archive retrival.

Add note: Beans need agressive rinsing/washing. I have found
that aggressive washing before soaking significantly enhances
the flavor of the final dish. Rinsing after soaking helps. The
soak liquid is worthless. It consists of water and dirt.

Brick's Baked Beans listed above is a good starting point.
Personal preference prevails. Make a batch of my beans; then
ask yourself, "What is wrong with this recipe?' Incorporate your
changes; then report back here with your observations.
--
Brick WA7ERO (Youth is wasted on young people)

"Brick" > wrote:
> On 9-Feb-2009, Nick Cramer > wrote:
> [ . . . ]
> > Brick's Baked Beans
> >[ . . . ]
> Thank Nick for archive retrieval. [ . . . ]

I've made them, Howie. I used less sugar and added some garlic and cayenne
pepper, but didn't save or can't find my notes. Idjut!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061