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Julia's Beans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is another recipe from my little binder of recipes. The ones good enough to make again and again. I found this recipe in a magazine article about Julia Child, so many years ago, I no longer recall the publication. One of the first cookbooks that I wanted to own was Mastering the Art of French Cooking.

Now truth be told, I never cooked from that book as the food itself did not call out to me at that time. I was a very young bride, with an even smaller understanding about food from different countries and cultures.At that point all the food I had eaten had been "American". It took many years to understand that all along my folks enjoy food from many different countries. Many of the recipes and dishes of food on our own table each Sunday was in fact from another country.

But these beans were from her years after retirement when she had a good time simply being Julia Child. They are classic American food, and the plus is that they are easy to make as well as delicious to eat. In this household we enjoy cold beans along side our sandwiches or just as a side dish. My husband most of all, so these being a bit on the sweet side is a plus. Think Pork and Beans, but better....

Julia's Beans
adapted from: a magazine article with this recipe, sooo long ago
serves 8-10

1 pound small pea beans (great northern work nicely also) soaked overnight, drained well
1 T salt ( I usually cut back on the salt and add a little ham base)
2 T molasses
6 T sugar
1/2 pound salt pork cut into small chunks ( I have never used this and have never missed it....)
4 c water
1 onion left whole
Optional:  1 T catsup

Place beans and onion in a large pot, add the water. Bring to a boil, simmer 1 hour.


Transfer to a crockpot, add remaining ingredients, stir well. Cool on low 8 hours, or until done.

Julia's Beans, just the right amount of sweet molasses for a delicious baked bean, side dish.
Julia's Beans
 Before serving discard the onion.

Enjoy!

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2 comments

  1. I bet these are good with the molasses and sugar. Did you know the English serve beans like these over toast for a light supper or with eggs for breakfast?

    ReplyDelete
  2. Some Canadians do too. My wife has liked them hot on toast for years now.I just have them in a bowl with the toast in my hand.

    ReplyDelete

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