![]() ![]() Every gathering it’s the 1 thing that goes. We’ve been handing out the basic rules of the recipe for decades because people just love them. We’ve all been cooking them this way for many years and most people have never had them this way. Cooked low and slow until the beans were thick. Her secret ingredient was Heinz chili sauce and also added brown sugar, mustard (powder is fine), a bit of minced onion. She never used a bean pot but always in a large casserole dish using B&M which were always the kind used and always the best. Especially Easter, they go SO well with ham. Baked beans were (and are) THE staple for every family gathering based on my great-aunts recipe (who still usually makes them). ![]() Both sides of my family went deep with baked beans and I’m not sure why since they were all generation after generation NYers. I grew up in a tiny town in Eastern Long Island which has been described as more New England than NY. I’m not from New England but have a deep affinity for all things New England. I enjoyed reading these comments so much. I learned that the tension between fast and slow, the yin-yang of trying to achieve excellence with franks and beans, was the secret of not only a great supper, but of a marriage as well.ĭid you grow up eating franks and beans on Saturday night? BAKED BEANS RECIPES:īaked Bean Sandwich | What to Do with Leftover Baked Beans It was a challenge to complete everything at once (the mark of a great chef). I’d rush to the blender to whip up milk shakes, rush to butter the buns, check the boiling franks, make sure the beans were heating slowly, pour out the chips. ![]() I kept myself busy with the rest of the supper - a very active exercise. All too often the bean critic would shout from the living room, “Don’t ruin the beans! Cook them slowly!”Įventually I learned to simulate a bean-hole supper by heating the brown, juicy morsels on the lowest setting for a half an hour and not interfering with them in any way. My most common mistake was to heat the beans too fast. I, with my little saucepan and stirring spoon, had a hard time reproducing that flavor. They are at last unearthed, lifted out, and a great feast is had by all. The cook then lowers the beans into the holes in vast black pots and covers them completely with ashes and earth, letting them bake slowly for two whole days. Those can sometimes be found at bean suppers, where deep pits are dug and great fires burn all day to create glowing hot coals. My husband longed for the flavor of true bean-hole beans. I’d like to say that when she grew up she learned to like baked beans, but that would be a fairy story. Our eldest daughter hated beans, but her father insisted she eat every bean on her plate. Franks and Beans | A Saturday Night Traditionīeing married to a Yankee meant we had franks and beans every Saturday night for years. ![]()
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