|USA pottery bean pot by Pascalene|
If you were so inclined, you could make homemade versions of each of those. It's hard to think of a reason why you would make your own Kleenex, but you probably could. Considerably easier is making your own Oreos, thanks to the industrious bakers at the King Arthur Flour company and their great recipe for Faux-reos. Boston celebrity chef Joanne Chang ups the ante further, offering recipes for homemade Oreos, Fig Newtons and Pop-tarts in her 2010 baking book named after her bakery and cafe, Flour.
|Ceramic drip glaze soup crocks by WiseApple|
If ever there were a time of year to experiment with making your own baked beans, January would be it. Baked beans are welcome at every July barbecue, but canned beans are absolutely acceptable as it would take a stoic soul to commit to running the oven in their already sweltering kitchen for eight hours. In January though, eight hours of slow oven warmth with the added bonus of a house perfumed with the sweet smell of slowly caramelizing onions and molasses is more like a prescription for happiness than a recipe.
The prescription/recipe below comes from the first edition of Betty Crocker's Picture Cook Book (copyright 1950). The motto around Chez Recent History is, if you don't know how to make it, ask Betty. Happy beaning!
|Betty Crocker's Picture Cook Book by mooiebloem|
Boston Baked BeansSoak overnight in cold water...
1 qt. navy or pea beans
Simmer in the same water until tender (2 to 3 hr.). Drain, and save the liquor. Place in 2 qt. bean pot in layers...
the drained cooked beans
1 lb. salt pork (scalded, rind scraped)
2 slices onion
1/3 cup molasses
2 tsp. salt
1/3 tsp. pepper
1/2 tsp. dry mustard
Pour over beans. Add just enough bean liquor to cover beans. Cover pot. Bake. Remove cover last half of baking, draw port to top, add a little boiling water if beans seem dry.
Temperature: 300 degrees F
Time: Bake 8 hrs.
Amount: 10 servings