Monday, February 20, 2012
2 cups navy beans
1 pound bacon
1 onion, finely diced
4 tablespoons molasses
1 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours, until beans are soft. Drain and reserve the liquid.
Preheat oven to 325
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Saturday, February 18, 2012
Okay, I have to admit here I really do not like beans. I try to but I just can't do it. So I am not sure if it is me or if something is just missing in this recipe.
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 tablespoons minced garlic
2 stalks celery, chopped
5 cups water
1 teaspoon cayenne pepper
1 tablespoon dried parsley
2 teaspoon Cajun seasoning
1 teaspoon Tabasco Sauce
1 pound andouille sausage, sliced
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning and Tabasco . Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice.
Thursday, February 16, 2012
Tuesday, February 14, 2012
1 1/2 cups butter, softened
1 cups sugar
1 cup powder sugar (more for rolling out cookies, I do not like to use flour)
1 tsp almond extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugars until smooth. Beat in eggs and extract. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.