We threw this bean dish together right before I left to return to Vancouver. I had to ask my husband to send me a photo of the cooked beans, in order to post it here. Oh and I asked "how did the beans turn our?" and he said they are wonderful!
|staffmeals, sometimes the best meals are before the restaurant opens.|
I love the cookbook staffmeals. My copy has many, many little yellow tabs. Stuck on lots of recipes I want to make. Ironically this bean recipe was not one of the tabbed recipes I had on my want to make list, but these beans were at the request of my husband, so let's make them.....
adapted from staffmeals
1 pound dried navy beans
1 (large) pork jowl bacon
1 T oil
1 medium onion, diced
1/2 c catsup
1/2 c brown sugar
1/3 c red wine vinegar
1/4 c molasses
2 T Dijon mustard
1 T chili powder Note: we used Penzy's Arizona Seasoning
1-2 cloves garlic, minced
1/4 t cayenne pepper Note: we did not use.....
water to cover, about 3-4 cups
Sort beans, place in a large kettle, cover with cold water. Bring to a boil, reduce heat to medium, cover and simmer 10-15 minutes while preparing remaining ingredients.
Cut jowl bacon into 1-inch squares, add to frying pan with the oil and brown well to render excess fat and add flavor. When golden brown add onions and cook until onions become transparent, but do not brown.
|Drained cooked beans, ready to be used in your recipe.|
Drain beans, add to the bottom of a large slow cooker. Add drained jowl bacon and onion mixture, discarding excess fat.
|Jowl bacon, beans, and seasonings.|
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