On the Menu Today~
Old Fashioned Baked Beans
With temperatures rising to a balmy 45 degrees
here in Northern Wisconsin…
and we consider that balmy….
It’s time to share a baked bean recipe.
This Recipe was Featured on CCN~
Culinary Content Network~ The Daily Meal
“Beans, Beans the Musical Fruit”
is an old school-yard saying and
children’s song about the capacity for
beans to contribute to flatulence.
♫ Beans, Beans, the Musical Fruit ♪
♪ The more you eat, ♫
♫ The more you toot, ♪
♪ The more you toot, ♫
♫ The better you feel, ♪
Here at Turnips 2 Tangerines
we are full of beans, Why?
Beans are good for you!
Beans, peas, lentils, peanuts and
soybeans are all part of the legume family.
A legume is any plant with seed pods that have two seams along the sides,
when split open the pod reveals the seeds, peas or beans held inside.
Legumes are packed full of fiber and complex carbohydrates,
which means they take time to digest…
which helps with moderating blood sugar levels,
lowering LDL cholesterol and
helps to maintain good colon health and
aids in weight loss.
Legumes are high in protein and
contain good amounts of vitamin B,
magnesium, copper, zinc and phosphorus.
Small legumes also known as lentils,
cook fast and don’t require soaking before cooking.
Lentils are available whole, split, and come in many colors
Split Red Lentils: Which are actually yellow and tan lentils. Mild and Sweet. Used in Indian cooking.
Olive Green French Le Puy Lentils: Are great in hearty winter soups. Use in French cooking.
Black Beluga Lentils: Tiny and have a firm texture, are wonderful in salads.
Split Peas: Yellow or Green, robust earthy flavor. Used in soups.
Mung Beans: Green, yellow or black with a tiny white sprout. Milder than split peas.
Available whole, split and sprouted. Look for sprouted mung beans or mung-bean sprouts (like alfalfa sprouts) in the produce section of most grocery stores
Dried beans can be kept for years stored in air-tight containers and
are about half the cost of canned beans.
Dried beans need to be soaked overnight before using but
this is an easy and simple step
Black and Brown Beans: Black/turtle beans are popular in Cuban cooking and bean salads.
Swedish Brown Beans: Swedes use brown beans in their version of Boston Baked Beans.
Red and Pink Beans:
Red Kidney Beans: Are popular in chili.
Pink/Chili Beans: Smaller and paler than kidney beans.
Pinto Beans: Popular in chili and baked beans.
Adzuki Beans: Tiny and reddish brown. Popular in Asia, are often cooked with sugar for desserts.
Cannellini/White Kidney Beans: Creamy texture, popular in white chili, salads and Tuscan soup.
Cranberry/Borlotti Beans: Looks more like a pinto bean but tastes like a white bean.
Great Northern Beans: Firm flesh, used in baked beans and soups.
Navy Beans: Small and oval, popular in baked beans and soups.
Chickpeas/Garbanzo Beans/Ceci Beans: Key ingredient in hummus and popular in salads.
Pale Green Beans:
Fava/Broad Beans: Large and flat, common in Middle Eastern soups and dips.
Lima/Butter Beans: Large and flat, called Lima when fresh and Butter when dried.
Flageolets: Small green, delicate, delicious. Called French kidney beans.
Black-Eyed Peas/Cowpeas/Field Peas/Lady Peas: Small, pale green or white, with a dark “eye” Southerners simmer them with ham hocks and collard greens.
dried great northern beans
to cover beans
dark brown sugar
apple cider vinegar
1/4 teaspoon each
salt and pepper
- Sort beans, place in a large bowl, cover with water, let stand overnight.
- Drain beans; cover beans with clean water. Add 1 teaspoon baking soda to water. Bring beans and water to a boil; reduce heat, simmer for one hour or until beans are tender. Drain, reserving water.
- In a medium bean pot, add beans and salt pork. In a medium bowl, combine remaining ingredients. Pour over beans in bean pot, adding enough reserved water to cover beans.
- Cover bean pot with a tight fitting lid. Bake for 2 1/2 to 3 1/2 hours or until beans are tender and sauce is thick.