"Julie Bove" > wrote in message
...
> I had been anticipating record highs again, but thankfully they dropped
> the temperatures for our upcoming forecast. One day will even be cool and
> the hotter weather is now pushed off into next week. At any rate, I am
> continuing on with my plan for baked beans in the Crock-Pot.
>
> I always start with caramelized onions but I am always amazed at how much
> they do cook down. I prefer Walla Walla Sweets for this but they have not
> hit the grocery stores yet. We just had the big onion festival. I asked at
> the community FB group and they have been spotted at a few Farmer's
> Markets and also a market that I'll be going by on Wed. that appears to
> sell mostly produce and in the winter, Christmas trees. It has been there
> for longer than I've lived in the area but I have never been there. Reason
> being that a few people I know said they did stop by and they weren't
> super impressed. I never see many customers there either. But... If I
> can't find them when I do my grocery shop, then I will stop there on my
> way home to get some.
>
> I also didn't realize that I had only half a bag of beans. So these will
> be a tad heavy on the onions, even for me. I used 6 caramelized Vidalia's
> and two raw white onions. Also a goodly handful of bacon strips, cooked
> and chopped into small pieces. A good amount of ketchup, a little mustard
> powder, salt, tons of freshly ground black pepper and small amounts of
> brown sugar and molasses. After tasting, I decided to add a little tomato
> paste. I also added some of the bean cooking water and will stash some
> more in the fridge in case I need to add more later. I always think I will
> need some because they will start to look dry but then if I wait a little
> while, for whatever reason, they will give off more liquid.
>
> This will cook throughout the night. Depending on the look and taste, I
> may turn the pot off in the afternoon or I may just leave them till
> dinner. I have cooked them on low for as long as 20 hours and they've been
> fine. I always start on high for about an hour just to get them going.
>
> And... All for me! For some reason, the only other person I know who likes
> these beans is one of my nephews. Other family members do like baked beans
> but prefer them from a can or jar. I'm no bean snob. I'll eat from can or
> jar too. It's just that the way that I make these, the carb count is less
> than most recipes due to the caramelized onion. Just don't give me BBQ
> beans. That's about the only kind I really don't like.

Thanks, I've saved this to read over later.

>

--
http://www.helpforheroes.org.uk/shop/