Beans Supreme |
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By: William Kurtz Posted: 2008-02-07 06:22:02 |
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Canned baked beans always seem to come up short. Oh, they taste good, but most of the time they're too watery, the beans are too soft, there aren't enough ingredients other than the beans themselves, and they lack substance and flavor. After much trial and error over a period of decades, I've settled on a combination of ingredients that always goes over well, whether at a simple dinner at home, a dinner with just a few guests, or at a large party. A big pot of home-made beans simmering on the stove is also handy when many guests are expected to be arriving in waves, just for a short visit, perhaps on Christmas Eve or New Year's Eve, because the beans can be ladled out into bowls and eaten while standing in the kitchen or family room. Beans Supreme is a great idea for a Super Bowl party. It's an especially good choice for real estate brokers to have ready for fellow brokers during "brokers' open houses," because it's an unexpected and welcome change from the usual store-bought fare.There are several secrets to the recipe, the first of which is the hambone. It will almost disappear during cooking. Almost nothing of it will be left, except the knuckles. So where did the rest go? Well, it didn't evaporate, so that means it's still in the pot - and that's a lot of calcium that will wind up as human nourishment.The second secret is the ham - plenty of ham bits and chunks. Most of it will be carved off the hambone first; and if that doesn't look like enough, buy and add more. I especially like Honeybaked Ham for this purpose (and for anything else that requires ham).The third secret is the Colman's Dry Mustard. No other will suffice for this recipe.The fourth secret is the molasses. Don't use the "heavy;" use the "medium."The Canadian thick-cut bacon is preferred in order for this recipe to work correctly.And the last secret ingredient is the long, slow cooking. Don't rush it! Give yourself enough time to let the recipe work, and you will enjoy the best "baked beans" ever.Here are the ingredients:2 pounds dry navy beans
One jar "Grandma's Molasses" (Medium) One very large onion 2 pounds Canadian thick-cut bacon Bone from Honeybaked Ham, and plenty of leftover ham chunks and bits Colman's Dry Mustard Garlic powder Dill Weed Basil Parsley Tabasco WaterCut away and save all usable ham bits and pieces from the hambone. If the hambone is frozen, first let it thaw overnight before attempting to cut away the bits and pieces of ham.1. Place the beans in a very large pot, cover well with water, and allow to stand overnight.2. The next morning, stir the beans. Slide and dice the onion, not too finely. Place into the pot the sliced and diced onion, the hambone, the ham chunks and bits, the molasses, one heaping tablespoon of the Colman's Dry Mustard, one teaspoon of garlic powder, a quarter-teaspoon each of the dill weed, the basil, and the parsley, and one dash of Tabasco. Add water to fill the pot. Stir. Cover the pot. Place it on low heat; bring the pot to a very slow boil.3. Check from time to time during the day to see that the hambone is covered with water and that the contents of the pot are boiling slowly.4. Check again as above before going to bed. By this time, your house should be filled with the aroma of a delicious meal in the making. Let the slow cooking proceed while you're sleeping.5. The next morning, check the water level again. Slice the bacon crosswise into half-inch bits. Separate the bits and add them to the pot. Stir. Cover. Let the ingredients cook. Check the water level from time to time during the day.6. At suppertime, remove and discard whatever remains of the hambone. Stir. Your creation of Beans Supreme is now complete and ready for dining and/or for refrigeration and/or freezing. Freezing in covered plastic containers is recommended; we have found that it works very well. Makes about 8 quarts.The long, slow cooking is essential. Enjoy the best beans you've ever had!William G. Kurtz Jr.www.candlewave.com |
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