3 variations on baked beans: sweet, smoky, spicy
THE FREEZERS WERE too tightly packed till now to do anything but choose the forward-facing foods. (Sound familiar?) But I’ve eaten my way to some wiggle room, and it’s clear I have some cooking—a.k.a. restocking–to do. I’ve always got dry beans in the pantry, since I’ve eaten them almost daily for decades, but I’m running low on portions of my ready-made favorite foods: three variations on a baked-bean theme, from sweet to smoky to spicy. The recipes are down below, plus a nudge to try growing beans for drying next year, too.
a p.s. in april 2020
THE EDITORS at a new “quaranzine” (aka a magazine for a time of quarantine) called “The Pandemic Post,” created by two young women I know and a friend of theirs, emailed to ask to run some of my bean recipes in their next issue, since beans have become a “thing.” The three are creative types who were (like most everyone) laid off, and decided to put their talents and energy to good. Learn more about the publication that Dashiell, Kate and Lucy are making in order to give back–all profits from their project are being donated to COVID-19 relief efforts for service workers. Some of my beans will be in Issue 2, which is about to go to press.
(In the slideshow above, toggle between slides by clicking a thumbnail image, or hover over the right edge of the big photos to reveal navigational arrows.)
the recipes, and dry-bean how-to
ALL THE RECIPES are easy, and delicious as a side dish or even as a whole meal-in-a-bowl, served over brown rice with something green tucked alongside.
Bonus: My freezer check revealed a few bags of whole paste tomatoes that will go into the mix—meaning more room for the incoming bean concoctions, alongside portion-sized jars still remaining (but going fast) of the soups I make especially during harvest season to stash. The bean recipes:
Laura Poulette says
I grew dry black turtle beans for the first time last year, and have been pleased with how tasty they are. They were so satisfying to grow-and easy to store, I’m planning on trying a couple more varieties this year. Thanks for the recipe ideas!
Tibs says
Last summer I planted a heirloom bush bean from the Livingston seed co. It was not a bush bean. Have you ever tried to rig up something for climbers after the fact? I had bean runners everywhere. The beans were tasty but very stringy. So I let them dry out. First time I ever shelled beans. Most tedious time consuming thing. Right down there with cleaning elderberries. Except I could space the beans out. Good taste, but not much different from great northern.
Cathy Salter says
Margaret,
Do you know of a source for blackberry lilies.
I have some in my garden but would like to add other varieties.
Best,
Cathy
margaret says
Hi, Cathy. Select Seeds has some, I see. So does Lazy S’s, and Forestfarm. You can also shop for them from seed.
Marlene Gakle says
wow! was i glad to see the picture of the whole frozen paste tomatoes! i have some that look just like that! i was too busy to do anything else with them in the late summer so i just threw them in the freezer that way. they seem to work great just like that. thanks for confirming my actions.
Cheryl says
Me too. My tomatoes looked awful. Now I might try them out
Dd says
I have been growing cranberry beans from fedco for years and love them. I use Jamie Oliver’s bean receipe in his garden to table cook book. Can’t wait to try yours.
Jen says
The Instantpot has revolutionized my bean cooking. It’s truly amazing.
Janet A.M. Hill Doherty says
I still get so many compliments on the baked bean recipes, thank you. Now, our week wacker guy wacked so much more than my weeds and did my eight trillium plants to the ground any suggestions to protect them, they were just in bloom too. So I just very lightly mulched with a little dry leaf and grass combo, after I had watered. Greatful for your imput in advance.