"Sqwertz" > wrote in message
...
> On Mon, 20 Jun 2016 17:09:07 +0000 (UTC), tert in seattle wrote:
>
>> Ophelia wrote:
>>>
>>>
>>> "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.
>>
>> lol
>
> Then she'll be back asking Julie how she cooks her beans.

Probably. They were navy in case anyone wondered.