I stayed busy in the kitchen today, baking Irish Soda Bread, corn muffins, and baked beans. I use a baked bean recipe that I copied down from a library book awhile ago, and adapted. (An Amish one, I think.) I usually halve the recipe, which is usually sufficient to feed us for a main meal, plus leftovers (or feed a guest). It’s one of my frugal “company” meals, as well as a fun hot meal for us when I have the hours to wait for it to bake in the oven.
I never use as much bacon as it calls for. I just get some good, nitrite-free, uncured bacon, and then cook up a couple slices (for the halved recipe). It is flavorful enough just with that small amount. I’ve also mixed in a variety of different beans, and it has worked out fine.
Home Baked Beans– serves 8-101 lb. great northern beans1 small onion, minced2 Tbsp molasses (or more)1/2 cup brown sugar1/2 cup catsup (I use Muir Glen)1/2 lb bacon (or less)Rinse & sort beans. Cover with 3 inches of water, and allow to soak overnight. In the morning, bring to a boil. Cook for 1/2 hour or until tender. More water should be added if beans become dry. Pour into a 2 qt. casserole dish (including any liquid), and add remaining ingredients. Bacon should be fried, and diced before adding. Pour in bacon drippings, also, for flavor. Bake at 325* for 1 1/2- 2 hours, keeping covered with liquid.
I am currently reading through Nourishing Traditions, which I have really enjoyed as well. These two books have recently inspired me to take a new look at our family’s meals, and make further adjustments in our goal for healthy eating. I have already been transitioning away from white flour and sugar, in addition to taking a strict stance against preservatives, chemicals, etc.