On Jun 17, 3:50*pm, Chemiker > wrote:
> On Wed, 17 Jun 2009 05:31:48 -0700 (PDT), John Kuthe
>
> > wrote:
> >Here's my "recipe":
>
> snip
>
>
>
> >John Kuthe...
>
> Hey, john!
>
> It is said that the chicken is the palette of the food
> artist. If that is true, surely beans are the artist's
> staple. Beans are amazing food!
>
> Welcome aboard....

This thread inspired me to dust off a baked bean recipe from several
years ago. I had to go to Penzeys to get spices since my paprika was
old and mustard gone who knows where. I tried a new mustard, and
revised the recipe to include it. I also subbed Aleppo flakes for
some of the paprika. The other thing I changed was using tomato puree
instead of paste, as I was out of paste, so I had to cook down the
mixture. I kept the proportions except that the original had 4 T of
tomato paste.
I also used the pressure cooker, which I do to cook beans anyway, but
I used it for the final stage, instead of baking, and the beans got
too soft. It tasted great to both my wife and me--she tasted a
spoonful on her lunch hour--but it was not right for "baked" beans.
Still, I kept eating it and *ruined my dinner*. I made cappellini w/
meat sauce for the family, but I was too "full of beans" to share in
it.
--------------------------------------
Baked Beans

1 qt. pinto beans, cooked, but still very firm
4 oz. cut up pork butt, fried crispy in pork fat in an oven safe pan
large enough to bake the beans
1/4 cup chopped onion
2 t cracked mustard seed (Penzey's Crushed Brown)
2 t sweet paprika
1 t Penzey's Aleppo chile flakes*
1 t cracked black pepper
1 T salt (to taste)
1 T lemon juice, preferably fresh, but reconstituted will do
1/4 cup dark brown sugar
3/4 cup tomato puree
1/4 cup water to deglaze

Deglaze pork pan, adding all ingredients except sugar and tomato.
Bring to a boil then add the beans. In a separate pan combine tomato
puree and brown sugar and reduce stirring frequently. Stir in tomato
sauce and lemon juice to beans and slow simmer beans as necessary to
reduce liquid. Then place in a 300F oven for 1/2- 3/4 hour.

* or 1 more t paprika
---------------------------------------------------------------

Originally:

Baked Beans

1 qt. pinto beans, cooked, but still very firm
4 oz. cut up pork, fried in a little bacon grease
1/4 cup water
4 T tomato paste
1/4 cup chopped onion
2 t mustard seed
3 t sweet paprika
1 t cracked black pepper
1 T salt (to taste)
1 T lemon juice, preferably fresh, but RealLemon will do
1/4 cup dark brown sugar

>
> Alex

--Bryan