UPDATE (6/17, 8am-ish): Mr. Big Food sent me an email this morning letting me know that he had made some changes to the recipe as he was preparing it yesterday. He said the beans, "turned out great so I made the change permanent to the recipe." I agree, so I deleted the previous version. Here's the new and improved recipe:
Make sure the beans are
tender before you start baking them. This recipe can easily be doubled
CAJUN STYLE BAKED BEANS
¼ lb bacon, cut into squares
1 lb dry white beans
1 C dry white wine
Water
Tabasco, to taste
1 tsp dried thyme, crushed
2 tsp dried parsley
3 drops bitters
Salt
½ C honey
1 C good catsup, chili sauce, or barbecue sauce (preferably
homemade—see recipes in Basics and Grillin’ … sections)
¼ C good mustard (preferably homemade—see recipes in Basics
section)
1 Tbsp steak sauce (preferably homemade—see recipes in
Basics section)
2 tsp mustard seed
Fry off bacon squares lightly, drain, and set aside. After
washing beans, cook in a mixture of wine, water to cover, Tabasco, thyme,
parsley, bitters, and salt. Cook beans until tender, drain (saving liquid), and
place in a roaster. Preheat oven to 350o. Mix together honey, catsup,
chili sauce, or barbecue sauce, mustard, steak sauce, and mustard seed and
blend into beans in roaster. Add some of the reserved bean cooking liquid to
make beans a little soupy. Top with bacon squares. Bake covered for about 2
hours, stirring two or three times during cooking time and adding more reserved
bean liquid if beans get too dry. After 2 hours, stir, and continue cooking
uncovered if beans are still too soupy.
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