Sunday
April 22
Our
various tries with the recipe have come to this.
After all
our experiences, we now use navy beans, whizz up and pre-cook the bacon and
onion together, and make sure we have enough molasses. Actually, we used the pan in which we
pre-cooked the bacon and onion to assemble the non-bean ingredients and simmer
them a bit. Then, instead of
draining the beans completely, we dippered most of the liquid out of the
crockpot and reserved it, then added the saucepan full of seasonings, rinsed it
out with some of the reserved liquid, and kept that liquid standing by in case
the level of liquid over the beans needed to be topped up (the crockpot likes
to have just a mite of liquid over all the beans). If there's some liquid left at the end, leave the cover off
and simmer on low for half an hour; that'll make the beans nice and dark as
well.
Holt made
the cornbread he likes (without the vegetables). It was a
natural American combo.
1 comment:
An interesting take on an old H&H recipe. Looks like fun.
We have friends out your way originally from Queens. Any chance you are from the NY area.
Al Mazzone
www.HornAndHardartCoffee.com
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