The way I cook is all about big potsful of things, and freezing or canning for later: cook once, eat multiple times. For the price of 1 pound of dry beans and a few simple ingredients, the yield is enough for six or eight portions, most of which are frozen in small containers for later use.
This easy recipe takes very little active prep, but lots of waiting on each end for soaking and then baking. We gardeners are patient types, no?
baked-bean tips and tricksDon’t want to pre-cook the beans? Soak them for 24 hours, changing water several times, and plan to bake them longer, perhaps all day. No good tomatoes in winter? I avoid needing to use canned by freezing a few bags of whole paste types at harvest time (above) for just this kind of recipe. Like them spicy? Add a few dashes of hot sauce to the dressing. Like them with meat? Instead of some or all of the onion, place chunks of thick-cut bacon in the bottom of the pan. Want more? Double the recipe, and use a larger pot. Like leftovers? I portion the baked beans out, then freeze for later meals. what beans to useI often use an heirloom Cranberry-style bean like this one. For the batch in these photos, I used another heirloom, ‘Yellow Eye.’ want to grow your own?GROW A variety of bean adapted to
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