Leahs Old Fashioned Baked Beans Recipe

Now who doesn't like baked beans?!? This recipe is my version of the old fashioned classic - super easy to do in a crock pot or slow cooker - though I still do mine in a slow oven. My great tasting baked bean recipe combines the style and flavors from many states & cities: Boston, New Hampshire, Vermont, Connecticut and mine (New York) - heck it's an American Fave!

I would recommend baking these the day before your 'party' to make it easier. Do not be put off by prep time (the beans need to soak over night) nor the cooking time which takes about 8 hours...ok I know a can of beans might be just as good to some of you and a lot faster, but there are clearly not homemade...so when you want to strut your 'Martha' try this recipe!


Ingredients:

1 bean pot with lid or slow cooker/crock pot
1 large bowl or pot to allow raw beans to soak over night
1 bag of navy beans
1 large yellow onion - cut into chunks
4 gloves garlic, mashed with the side of your knife
1 cup ketchup or more
2 tablespoons dry mustard
1/2 pound or less of salt pork OR 6 semi-cooked pieces of thick bacon
1 teaspoon freshly cracked pepper
1/4 cup dark or light brown sugar
1/4 cup dark molasses (love the stuff - and you can use more)
1 or 2 bay leaves
1/4 cup real maple syrup
1/4 cup spicy or dijon mustard
water

Directions:

I would suggest to start doing this 2 days before you need your baked beans for your picnic or party. Reheating is super easy, but the soaking takes at least 8 hours - as I do this normally over night to make it easier and the cooking takes another 8 hours.
I assure you, you barely do anything as it cooks, you simply let it do its thing - except for when its done, you eat too many they are sooo good! lol
Take strainer and rinse beans under water removing any stones or impurities.
Take large pot or bowl and fill with water to completely cover the beans in pot/bowl - then add another 4 cups water and set aside loosely covered on your kitchen counter.
During the eight hours of soaking, drain off water and add fresh water three times. Now you are ready to start baking your beans!
In bowl, add all spices, garlic, onion and liquids except for water and mix till combined.
Put beans in your bean pot or slow cooker. Add semi-cooked bacon or your salt pork which you have made slits in with a knife. Add onions and stir to mix it around.
Next pour spice mixture into bean pot, slow cooker, etc. Stir till all contents are well mixed.
Add enough water to cover the beans at least an inch above the beans.
If baking in a bean pot, throw the baby in the oven and let it bake at 250-325 degrees - on your oven's lowest setting for 6 to 8 hours - eight is better I find. Stirring once or twice during the baking period.
Take a peek now and then to make sure there is always enough 'water' to just cover the beans as the water may evaporate during the long cooking time. You may add extra ketchup if you like (as I did the other day)
During last hour, remove lid and continue baking - to allow any extra water to evaporate leaving you with a thick sauce and amazing baked beans.
If doing this in a slow cooker or crock pot, follow the directions above, but you may want to use just enough water to the crock pot to just cover the beans.
For alterations - add additional cooked bacon cut up or cooked hot dogs for those who love a little extra to their baked beans!
For veggie versions - omit salt pork and bacon - end results just as good!

Leahs French Fried Onion Circles Recipe

Everyone loves onion rings, and since I was splurging and doing a coconut shrimp last week, I went ahead and made these – my take on an old favorite. This batter is great for veggies too, so if you have your fryer out, and are already making something naughty, you can also quickly make these as a nice side treat.

The onions come out sweet while the batter makes for a nice zest due to the jerk seasonings. This is the batter I used to make the shrimp, so I had left over batter that I used to make my onion circles...Soaking onions in milk first will help the onions be extra sweet.

Ingredients:

One large yellow or vidalia onion for each 2 people
2 large eggs
1/8 cup corn starch
1/2 cup all purpose flour
4 good shakes of red chili peppers
2-3 tablespoons jerk seasonings
1 teaspoon freshly cracked tri-colored pepper
1/4 to 1/2 cup water/milk

Directions:

Despite the amount of spices, these are not hot, yet they have some zest.
Slice onions 1/4 inch thick, do not make into rings, but try to keep slices ‘whole’
Place into batter and carefully flip them over to coat.
Place bowl with batter and onions into refrigerator until ready to fry.
These cook up quickly, and I did them last after frying up my shrimp I had made for dinner.
Take onion slices out of batter, let excess batter drip off, and carefully place into hot oil.
Flip over when one side has been browned and let cook on other side.
Let cooked onion slices drain of fresh paper towels, and sprinkle with a little kosher salt once right out of the hot oil.
Serve as a side dish and garnish with fresh chopped parsley or chives for added color if you so wish.

Onion Circles are shown at back of plate, served up on the delightful and extra naughty dish of coconut jerked shrimp and rosemary garlicked fries.

Rice Surprise

Colorful wonderful tasting basmati rice is a great way to sneak in extra veggies. Now I love one pot cooking, since it makes for a quick and easy clean up. But speaking of cleaning up, you will be cleaning up this side rice dish rather quickly as you and your family gobbles it up. Heats up the next day perfectly as well...

Ingredients:

1 cup basmati rice
1 large onion sliced
1 yellow pepper, chopped
1 red pepper, chopped
3-6 cloves of fresh garlic, minced
3 stalks scallions, chopped
2-4 good shakes of red chili flakes
1 teaspoon kosher salt
1/2 teaspoon or more of freshly cracked pepper
1 and 3/4 cups water
2 tablespoons or less of olive oil
Pot with tight lid
1 clean dish towel or paper towels

Directions:

Put olive oil in pan and add onions.
Let onions sweat not sautée in pan till translucent (cook on medium low – you do not wish to brown the onions) (heck, it’s ok if some browning occurs)
Add chopped peppers and garlic, let sweat for five minutes
Add rice and all spices. With wooden spatula or spoon, stir till well combined.
Let rice get coated with the olive oil and spices.
Then add water, stirring once and put up heat and allow to come to a boil.
Once boiling, turn down heat to low and put on tight lid on pot.
Set timer for 12-14 minutes. (Don’t peek! – you will let important cooking steam out)
Once timer chimes, take off lid, and with spoon, pull away rice and see if any water still exists on bottom of pan. If so, allow to cook for another few minutes.
Once water has evaporated, turn off heat under pot and place folded clean dish towel (or paper towels) just over pot and just under lid. Let rice’s extra steam be soaked up by towels and let sit for at least 5 to 10 minutes before serving.
When ready to serve, fluff up rice with fork and add freshly chopped scallions to rice.
Serve up your rice surprise along with your favorite main course. Photo provided shows my rice surprise side dish along with my version and take on Noir’s chicken with garlic and lime that I made with pork chops.

This is yet another little trick to sneak in some vegetables for your family to consume, the color of this rice dish is amazing and the taste can't be better.