Thursday, February 23, 2012
Baked beans (backup by Little Richard, "The Musical Fruitcake")
I sure do amuse myself. Even if I don't amuse all of you. I got a hankering to make baked beans day before yesterday. I had no intention of starting with dry beans (life is too short for that). I started with 2 cans of beans and, after wok-smoking them for an hour plus, added some flavor components. It took considerable tinkering to get a profile that satisfied me. I had limited resources, so if you wonder why there's no brown sugar in this, it's simple. I didn't have any. Here's how it played out.
2 15.5 oz cans of your favorite beans (mine were one of kidneys and one of blacks)
2 Tbs molasses
2 Tbs cider vinegar
2 cloves garlic, chopped very fine
1 Tbs brown mustard
½ jalapeno, seeded and finely chopped
2/3 cup chicken or beef broth
salt and black pepper to taste
Smoke your drained and rinsed beans by whatever means you have available for 1 plus hours. Stir in all remaining ingredients and simmer for 30 minutes. Taste and adjust as you see fit.
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