Agree, makes a difference, and even more so to the harder-to-digest beans
Linking a dried bean thread.
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I imagine a cook in France making this tour de force of French peasant cuisine would gladly take every conceivable shortcut. This sounds eminently reasonable and delicious. My one nod to traditional flavor is to make duck fat confit with my chicken legs. Cassoulet season is getting close, even in Texas.
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schmaltz is schmaltz!
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I am making Feves au Lard / Quebec-style baked beans with Pork tonight.
What I am making is inspired mostly by this recipe
Found this looking for New Year’s stuff.
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Good article.
I’ll be using a half lb of dried Rancho Gordo cranberry beans tomorrow for baked beans after realizing I have a LOT of beans from them to use up.
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I’m going to try some Peruano beans .
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This being New Year’s Day and Texas being, sort of, a southern state, the black eyed peas are simmering. The recipe was very simple, soffrito, ham, bay leaf, thyme, and black pepper. As they come down the stretch, I’ll make some jalapeño corn bread. Trying kefir in the cornbread.
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I started to complain that these Peruano/canary/Mayocoba beans broke up when I soaked them…
…but they seem to have miraculously cooked up just fine!
In they go, along with some collards, to the pot with the braiding “pork short ribs”
Making this
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Made a half recipe of homemade baked beans (which I had been craving for about a month) to go with boneless country-style pork ribs and coleslaw for tonight’s dinner.
I used a half package of Rancho Gordo cranberry beans, and halved the ingredients in the recipe for Chef John’s Boston Baked Beans, linked below. I added a half tsp of ground ginger for some oomph, as my Mom always added that to canned B&M baked beans when we were growing up. I found it still too liquidy after 2 hours of baking, so I poured off 3/4 of the remaining liquid still in the baking dish, and added some squishes of tomato paste and a bit of cornstarch to thicken, then added it back in and baked for another 20 minutes.
It was good. And I really need to add more legumes to my diet.
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I have been making a lot of beans lately and I’ve been winging it.
Tonight’s beans: 2 cups of dried Romano beans, soaked in plenty of water for 24 hours, rinsed, water added to cover, plus one more inch, then baked covered for 2.5 hours at 325 F, with 2 bay leaves added.
Once the beans were soft, I added maple syrup, brown sugar, dry mustard, black pepper, a cup of sautéed onions, 2 rashers of bacon fried crisp then crumbled. bake uncovered at 275 F for 30 minutes longer. Then I added a couple tbsp of red wine vinegar (any vinegar will do), shortly before serving.
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Not bean related but black eyed pea adjacent (see my prior post), kefir is now officially an ingredient in my cornbread.
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After digging around in the freezer and taking inventory, I still have quite a few brats I can use.
So, I started poking around on the internet / youtube and found this “Bean & Sausage Casserole” with chunks of bread (brats can be substituted). I can easily make up a couple loaves of bread. I’ll have to use canned diced tomatoes over cherry tomatoes (that the recipe calls for) and I might add some shredded cheese (Neighbor #2 really likes cheese).
Might be worth a try??
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I love sausage and beans! I am not craving the bread, but that’s just me. I’ll have to look up what makes brats brats.
Here’s something
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If I had beans and brats, I might make a cassoulet.
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