"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 10-16-2004, 11:29 PM   #1
 
Join Date: Jun 2004
Posts: 1,018
Baked Beans Variant

Getting creative with cooking need not mean breaking the bank at the grocery store...here's a little recipe for that humble generic can of beans stuck at the back of the pantry...

eight slices thick cut bacon, cut to 3/" lengths and fried until cooked, but not crisp...

Leaving the fat in the pan, add

One small vidalia onion, diced
3 tablespoons of chopped garlic

saute this at lower heat until onions are transluscent...

add 16 oz can of baked beans; or, even better, the campfire variety with kidney beans added...mix well...

add 1/2 cup ketchup, or BBQ sauce

add 1/3 cup of maple syrup, (or brown sugar, in a pinch!)

(you're continuing stirring? GOOD!)

Add a half of a large pepper, cleaned, hulled, deseeded, and diced...I'll leave it to your taste if you want it green (sweet), red (sweet) or if you wish to venture into hot peppers...

Add 1 cup of finely ground applesauce...

Sprinkle with cayenne (to taste!)

A meal in itself, it is an accompaniment to just about anything...I like to cook up a batch and pour into thermoses when heading up the lake for spring trout fishing, and serving with said fresh fried trout (see Cottage Country North Exigencies in the seafood section!) as a shore lunch, with either beer or really cheap sparkling red wine, and chunks of cheddar cheese with a bit of ham garlic sausage (in the case the fish aren't biting!)
but its a good sub-in for dinner where you have a pile of dribs and drabs around, and nothing jumping out at you to build the dinner from...(if you want to know where I get to holiday, go to www.hawk-lake.com, we are lucky enough to have cottages there, that we don't have to pay the outrageous costs that the Lodge charges...but you'll get the idea of "shore lunch", where you can ground your boat, set your beercan lines, break up the native pine and birch for a fire, fillet and fry your catch...

Lifter

__________________

__________________
Lifter is offline   Reply With Quote
Old 10-17-2004, 09:31 AM   #2
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Lifter, I meant to respond when I first saw this recipe that clearly takes "doctored beans" to an entirely new level. This sounds so good and today is the day I'm going to give it a whirl.

But more than that, a special thanks for the glimpse into Hawk Lake Lodge. I've just spent a wonderful half hour paging through the site. It must be an absolute Eden for fishing in this area that seems to be one continuous thread of lakes going on endlessly. How beautiful. How fortunate you are...how envious I am! I sure would love to wrap my tastebuds around a honey-glazed walleye. The only other person I know down here who even knows what a walleye is is my Canadian neighbors!

Enjoy your shore lunches...!
__________________

__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 10-17-2004, 05:30 PM   #3
 
Join Date: Jun 2004
Posts: 1,018
Thanks Audeo!

I'd be thrilled if you'd give a comment after you've tried this, and will listen for any suggestions you might have...

Note I got the basic recipe from "Cook Like a Chef" a Canadian cooking show, shot up in Ottawa...

Lifter

PS
I thought Texas was a beautiful place when I was there a few years ago-you have to experience a Canadian winter to appreciate your part of the continent!
__________________
Lifter is offline   Reply With Quote
Old 10-17-2004, 08:05 PM   #4
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Wow. Lifter, I was sceptical about the applesauce at first, but it had an amazing effect in terms of depth of flavor and in thickening. This recipe is absolutely, hands-down, the best bean recipe I've made yet. And it was so easy, so quick (but I did let mine simmer for about half an hour).

To offer some background, I have always made mine as my father did, using pork and beans, diced onion and green bell pepper, Steens cane syrup, a blob of yellow mustard and bacon, prepared much the same order as your recipe.

The irony for me is that I love good maple syrup (I buy 2 gallons usually every spring from New Hampshire (Grade B, Amber), and that's what initially attracted me to your recipe. I can't believe I didn't use it before!)

I followed your recipe to the tee. Am I ever glad that I did! Today was my "Discuss Cooking" cooking day, and this was the PERFECT side to a pork shoulder I baked for about 8 hours today (Thank you Bang for the rub and Rainee, et al, for the cooking directions). Then made coleslaw and had homemade buns.

(Burp) Excuse me! We shall all sleep well tonight.

Lifter, I have a sincere respect for all of you guys who endure a real winter up there! I've travelled more than my share to Montreal and Toronto, but I know your winter in Ontario makes theirs seem tropical at times. Brrr....! Texas is a perfect place to winter, and not a dram of salt! (The downside is that a brand new set of snow tires dry-rotted in my storage shed after moving here from Connecticut years ago. No one here even knew what they were! Turned them into in-ground planters.)

Thank you, sir!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 10-17-2004, 08:43 PM   #5
 
Join Date: Jun 2004
Posts: 1,018
Hi Audeo, glad you enjoyed it!

Damnit all, anyways, your Dad's recipe had that final tweak, which is the teaspoon of hot Dijon Mustard....I MUST learn to write these down, instead of going by memory!

Yeah, its funny, I doubted the applesauce at first, until I did this thing and understood that applesauce and garlic both cook out relatively sweetly, and we are making sort of a pork condiment, and the texture would be exactly right...

Not sure you shouldn't play the quantity thing back and forth, according to your "can of beans" texture, to get the right "look" to it...I'm lousy at measuring and cook like my Mom showed me all those years ago, that "when it looks and feels like so" its ready...

And plainly, long slow cooking does this better, as does making it on a BBQ...

Lifter
__________________
Lifter is offline   Reply With Quote
Old 10-17-2004, 08:58 PM   #6
 
Join Date: Jun 2004
Posts: 1,018
Audeo, "winter" in SW Ontario is for [word removed - please don't use that word on this site]!

If you want winter, I speak from long experience of winter in said north rock covered Ontario, of the freaking freezing Plains and the tundra of the Arctic...

We've lived here on the shores of Lake Ontario for 16 years, and my wife claims she has not even seen winter since we left Saskatoon!

Fly back home, step outside the terminal, and feel all your nose hairs crystallize to ice with the first waft of -40 air, get in the pitifully heated vehicle and drive the first quarter mile with frozen "square" tires, watch the sun rise at 0930 and set at 1600 (or in the Arctic, spend a couple months not seeing it at all!), get 10" of snow this weekend (okay, that guarantees that there are significant numbers of Canucks on our football teams!)


Why it gets so cold up here, that ONCE I saw a lawyer with his hands in his own pockets!

No Lie!

Lifter
__________________
Lifter is offline   Reply With Quote
Old 10-17-2004, 09:47 PM   #7
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Quote:
Originally Posted by Lifter
Why it gets so cold up here, that ONCE I saw a lawyer with his hands in his own pockets!

No Lie!

Lifter
I don't doubt it a bit, Lifter. Years ago, way back in college, I joined in on a kayak run down the Yukon from Whitehorse, B.C. to Kwiguk Alaska at the Bering Sea. It was during the "summer" months, mind you, but the highs were in the 50s and 60s!!! That was late June, through July, into the first week of August!!! Indeed, God's country.

(Hush, BuckyTom...)
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 10-17-2004, 10:17 PM   #8
 
Join Date: Jun 2004
Posts: 1,018
Whitehorse is in the Yukon, not BC (my brother-in-law's brother lives there...big moose in plenty, good caribou hunting, not the skin on the rec-room wall...but understand where the lines are on the map, unsigned on the ground! (LOL!)

This sounds about like what passed for "summer" this year in NW Ontario...

Lifter
__________________
Lifter is offline   Reply With Quote
Old 10-23-2004, 01:05 AM   #9
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
When I was a kid would open a can of pork and beans, add some syrup, Coleman's mustard, and a bit of vinegar. Sometimes would cut up a hot dog or ham (even deli ham), and toss it in.

Would eat it plain or over toast.

This is clearly not in the category of the recipes that have been posted above, but it was a quick way to improve a can of beans.
__________________
auntdot is offline   Reply With Quote
Old 10-23-2004, 04:23 AM   #10
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
we always have just added brown sugar, ketchup, mustard, black pepper, and that's it! i wast to try your recipe, lifter. sounds like a nice change. :)
__________________

__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Black Beans & Rice Raine Pasta, Rice, Beans, Grains... 4 01-26-2006 04:18 PM
SWEET COUNTRY BEANS Raine Pasta, Rice, Beans, Grains... 0 03-04-2005 01:22 PM
Spiced red beans Raine Pasta, Rice, Beans, Grains... 2 02-28-2005 07:37 AM
Boston Baked Beans Raine Pasta, Rice, Beans, Grains... 0 02-23-2005 12:00 PM
Baked Beans...does anyone have a recipe? Teef Pasta, Rice, Beans, Grains... 11 10-25-2004 10:41 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.