Wednesday, 13 February 2013

Baked Beans & Wieners

While baked beans with wieners is a classic winter comfort-food dish, it's usually made with canned beans. Never mind that, it's much better made with dry beans from scratch. It's still pretty simple to put together; it just needs some advance planning.

I used some Snowcap beans I grew in the garden summer before last, and which needed using up. It's the first time I've eaten them; that was the year we had bean mosaic virus, and the Snowcap beans did not stand up well to it at all so the harvest was quite small. However, I'm going to have another try at growing them after this. They were absolutely beautiful beans when dry, and still looked quite nice once cooked, in two tones of brown. More to the point they were a good big bean with a good meaty texture and mild flavour.

However, any light coloured dry bean will work fine for this; navy (pea) beans, pinto beans, or kidney beans for example.

4 to 6 servings
3 days... but only about 30 minutes prep time

Baked Beans and Wieners

Cook the Beans:
2 cups (1 pound) dried navy or other beans
water
1 teaspoon salt

Rinse and pick over the beans, and put them in a pot with plenty of water to cover. Bring to a full rolling boil, then cover and turn off the heat. Let them soak for several hours to overnight.

Change the water, and bring to a boil again. Reduce the heat to a simmer, and cook for about 1 hour, until tender. Stir frequently. Alternatively, continue to bring to a boil, then cover and soak for several hours. Two or 3 times more will leave them almost cooked, and they can then be simmered briefly to finish.

This should be started up to 2 days in advance of finishing the dish.

Finish the Beans:
1 large onion
1 tablespoon mild vegetable oil
450 grams (1 pound) wieners
2 tablespoons Dijon mustard
2 tablespoons Sucanat OR dark brown sugar
2 tablespoons apple cider vinegar
1 cup tomato sauce
1 1/2 teaspoons salt

Peel and chop the onion. Slice the wieners into bite-sized pieces. Heat the oil in a large skillet, and cook the Wieners until browned in spots. Add the onions to the pan and let them soften and brown somewhat as well.

Meanwhile, mix the mustard, Sucanat, vinegar, tomato sauce, and salt in a 2 1/2 quart baking pan. Mix the drained beans into the sauce, adding about 1 cup of the cooking liquid. Add the wieners and onions when they are ready.

Bake at 350°F for 1 to 1 1/2 hours. Stir once in the middle of the baking.





Last year at this time I made Lima Bean Soup.

1 comment:

Marnie said...

Ooh, browning the weiners -- so fancy-pants! ;)