| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Philadelphia |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried navy beans |
| 6 |
oz |
Slab bacon; diced |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green bell pepper; cut in 1/4-inch dice |
| 1 |
|
Red bell pepper; cut in 1/4-inch dice |
| 1 |
cn |
(28 ounces) plum tomatoes; chopped, with their juices |
| 1/2 |
lb |
Honey-baked ham; in 1/4-inch dice |
| 1 |
|
Smoked pork chop; in 1/4-inch dice |
| 1 |
c |
Ketchup |
| 3/4 |
c |
Packed dark brown sugar |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Dark molasses |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Dry mustard |
| 2 |
|
Granny Smith apples; peeled, cored and cut in 1-inch cubes |
INSTRUCTIONS
(in article from Philadelphia Inquirer)
If you're going to tote baked beans to your picnic, they might as well be
the best you've ever tasted. Texas-style beans, chock-full of smoked pork
and mellowed with apples, are just the ticket.
In her new U.S.A. Cookbook, Sheila Lukens says that she first tasted the
beans at a barbecue joint in Houston, and had four quarts shipped to her
home in New York ``to make the moment last a little longer.''
Salt to taste Wash beans and soak overnight in enough cold water to cover
by 2 inches. Drain, rinse and drain again. Place in large, heavy pot; add
water to cover by 2 inches. Bring to boil, reduce heat and simmer until
beans are tender but not mushy, about 45 minutes. While cooking, skim off
any foam that rises to the top. Drain beans and set aside.
Place bacon in a heavy, ovenproof pot. Cook over low heat until fat is just
rendered (do not brown), 5 to 6 minutes. Remove bacon with a slotted spoon
and set aside. Saute onion in bacon fat until wilted. Add bell peppers and
stir-fry for five minutes. Add beans, reserved bacon and tomatoes (reserve
the juice).
Add remaining ingredients except reserved tomato juice, apples and salt.
Fold together gently. Cover and bake at 350 degrees for two hours. Add
apples and cup of reserved tomato juice. Bake, uncovered, until thick and
fragrant, about two hours. Season with salt. Makes six to eight servings.
Nutritional data per serving: Calories, 401; protein, 17 grams;
carbohydrates, 63 grams; fat, 10 grams; cholesterol, 25 milligrams; sodium,
1,127 milligrams. Posted to CHILE-HEADS DIGEST V4 #027 by Judy Howle
<howle@ebicom.net> on Jul 20, 1997
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