Baked Beans.

"sf" ha scritto nel messaggio
, KenK wrote:



I don't like them sweet at all, and never ate baked beans until I tried
fagioli al fiasco, which are cooked with herbs, garlic and olive oil. Now
that's good beans!
 
"Ophelia" ha scritto nel messaggio


This is as close to a recipe as I get with these. Because they take so long
they are not in the curriculum.

dried beans Canneloni are my choice, but some prefer Borlotti, soaked
overnight
garlic peeled but whole
several bunches of herbs, fresh or dried in sprigs
and one should be sage
Olive oil
salt
water

For 1 pound of beans or 500 g

Drain the soaked beans and put them into a narrow topped baking dish. Add
one teaspoon or less of salt, 4 cloves of garlic, the herb bunches and then
hot water to cover by at least an inch. Pour over oil to cover generously.
Cover, even foil is fine for this.

Bake in a slow oven (150 or so C) and every 30-60 minutes, look inside and
top up the water if it gets low. After 3 or so hours you can check for
doneness and for salt. Take off the lid and the last 30 minues you may add:
optional: some pieces of canned tomato, not the juices. Stir in. Serve hot
with more raw oil.

Leftovers are layered with leftover polenta and baked in an oiled flat
baking dish. That is our local version of panizza which resembles in no way
any other region's version. It's absolutely a huge surprise in the marf.
 
"Bob Terwilliger" ha scritto nel messaggio



If you ever see a New England bean pot, it is globular with a narrow neck
opening. My mother always closed hers with a huge onion then foil. It's
the best way of keeping the beans submerged, I think. Italians used to use
a bottle, i.e., fiasco to cook them. The above is also called fagili agli
ucelletti or beans with songbirds, referring to the branches of herbs.
 
"Brooklyn1" wrote in message
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I got some bean soup that is imported from Italy. Comes in a jar and is
called Beans Soup. It has large white beans in a tomato sauce. Yum! I
gave daughter a taste of it. Didn't think she would like it but she loved
it! Easy enough to make from scratch I know. But this is nice to have if
we need a super quick meal.
 
On Fri, 22 Apr 2011 13:32:02 -0400, Brooklyn1 wrote:



IMO, baked beans are 'baked beans.' Cooking up a batch of canned
beans makes a hot dish. There's a definite difference when the beans
are dried beans that are cooked over a long time. You're usually such
a purist, Sheldon, I'm surprised at your response.
Janet US
 
On Fri, 22 Apr 2011 18:16:31 -0600, Janet Bostwick
wrote:


Takes everyone a while to accept new fangled ideas, especially me.
When baked beans were originally made in bean pots canned beans didn't
exist... in fact canned baked beans are far better today than what the
vast majority cook the old fashioned way from scratch. It's really
quite dumb to cook baked beans from scratch nowadays. Fifty years ago
there was Heinz and Campbells, neither was very good. Now there are
dozens of brands of canned baked beans, most of which are far better
than anyone can consistantly make themselves
 
"Brooklyn1" wrote in message
news:[email protected]...

I just had this same discussion tonight with a woman who was making chili
for dinner. Yes she puts beans in her chili. We generally do that here in
WA.

Anyway... She said she used to always cook them from scratch but often some
of the beans would split. And she said she never found a split bean in the
canned beans. Neither have I.
 
On Sat, 23 Apr 2011 23:43:38 +0200, "Giusi"
wrote:


Salad is okay with any dish... but bean sandwiches is depression
chow... unless one is fitfully impoverished folks don't serve bread
with beans... a side of baked beans is typically served along with a
meat entree, goes well with most any bbq/grilled meat; chicken, ribs,
sausage, goes very well for breakfast with ham n'eggs 'stead of spuds.
But as I mentiond previously, probably the most often served
accompaniment to baked beans is tube steak, cold slaw, and brewskis.
I'm particularly fond of knockwurst (specials) and baked beans.
 
On Sat, 23 Apr 2011 18:07:30 -0400, Brooklyn1 wrote:

It may have been, but that is one damn fine sandwich. There are some
baked beans I make just so I have them for sandwiches. Fresh,
home-baked white bread, butter, cold beans sprinkled with vinegar,
salt and pepper. Oh man! Now you've done it. I'm going to have to
make some.
Janet US
 
Brooklyn1 wrote:

Don't they still eat beans on toast in England? Beans on bread is one of my
favorite dishes but too many carbs for me now. Once in a while I'll have a
few beans on some bread. But mostly it is one or the other. And since I
like beans more, it is usually that.
 
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