It’s really cold outside.
Really cold.
And yesterday there was a snow squall. Cold, snowy and blowy with no visibility for about a half hour.
I can’t complain though. It’s MUCH colder in the midwest.
Also my house is nice and warm and toasty.
And I have these baked beans for dinner. Real, authentic Boston baked beans with bacon. Ok, kosher bacon. There are many brands to choose from, but I used Abeles & Heymann’s newish chunk beef bacon because Seth Leavitt, A&H owner, gave me a piece of it a while ago. He said “go experiment.” Which I did. And out came these fabulous beans.
Dinner. Add a green vegetable.
Just like in Colonial times (minus the green vegetable).
Btw, this is a good dish for Superbowl parties — by itself, but it’s also a nice accompaniment to chicken wings.
Kosher Baked Beans and “Bacon”
1 pound dried navy or great northern beans
water
6 ounces kosher bacon, cut into chunks
1 medium onion, chopped
1/2 cup ketchup
1/3 cup honey
1/4 cup molasses
4 whole cloves
2 teaspoons powdered mustard
1/2 teaspoon salt
Place the beans in a large saucepan and cover them with water. Bring the water to a boil over high heat. Lower the heat and cook for 2 minutes. Remove the pan from the heat and let the beans soak for one hour. Drain the beans and return them to the pot. Cover the beans again with water and bring to a boil over high heat. Lower the heat and simmer for 45 minutes. (Alternatively, cover the beans with water and let them soak for at least 8 hours.) Drain. Place the beans in a casserole. Add the bacon, onion, ketchup, honey, molasses, cloves, mustard and salt and mix thoroughly to blend the ingredients. Stir in 3 cups water. Pour the mixture over the bean mixture. Cover the casserole and put it in the oven. Set the temperature at 300 degrees and cook the beans at least 4 hours, or until they are tender, stirring them occasionally and adding water, if necessary to keep the beans moist.
Makes 8 servings