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Picture from thekitchn Image Credit: Sara Kate Gillingham-Ryan |
Baked
Beans with Pineapple and Bacon
Family
recipe from the Gilinghams family.
“A family
recipe is important, even if we don't remember all the parts, because each
attempt at its re-creation keeps us connected to the people who helped shape
us. It happens each time we do that intimate, life-sustaining cooking and
eating thing, especially when we do it from a place of memory.”
Ingredients:
1 pound
(about 2 1/4 cups) dried navy beans or Great Northern Beans
¼ cup dark
brown sugar
¼ cup
molasses
2 ½ teaspoons
dry mustard
1 teaspoon
salt
1 (15-oz) can
diced tomatoes
1 cup crushed
pineapple (canned in juice or fresh)
1 bunch green
onions, sliced into ½ -inch pieces
8 thick
slices smoked bacon
Preparation:
Rinse the
beans and soak them in 6 cups of water overnight or at least 6 hours. See note at
end.
Preheat the
oven to 325°F.
Add beans
with their soaking liquid to the pot.
Combine the
brown sugar, molasses, mustard, and salt, and pour the mixture over the beans.
Add the
tomatoes, pineapple, and all but ½ cup of the green onions.
Stir the pot
to combine the ingredients.
Lay the bacon
strips across the top of the beans.
Cover the pot
and bake about 5 hours, until the beans are tender but not falling apart and
mushy.
Uncover
during the last 30 minutes of cooking to allow the bacon to crisp.
Serve in
bowls topped with a few pinches of sliced green onion.
You can
combine this amazing recipe with some others from our collection
Serves 8
Note:
Bean Soaking
Shortcut: For shorter soaking time, put the beans in their pot, cover with 6
cups
water, bring to a rapid boil and cook on high for 2 minutes. Remove from
the pot from the heat,
cover it, and let it stand 1 hour before adding the
mustard mixture and following the above
directions.
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