March 23th- The Canadian Wartime Recipe Challenge 2015

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One of the things that was still available was beans.. It would have been a filling side dish, a way to get away from bread, a nice way to have a meal without a potato and always a great way to take a bit of bacon and make it stretch! Sugar wise, Molassis will work.

Baked Bean Soup

1 cup of Baked Beans, 1 slice of onion, 1 cup of tomato, 1 tbsp. of cornstarch, 3 cups of water, 1 tsp of salt, pepper to taste and 1 tbsp. of fat.

Put your beans through food chopper, melt fat, add cornstarch, water, beans tomato then season..

Farmgal note,  Mash the beans would replace the food chopper, Melt your fat, fry the onion, then add the mashed beans, water, tomato water and seasonings, cook together, keeping back one fourth of water.. mix it with the cornstarch and drizzle in stirring the whole time to thicken the soup.

Bean Sausages

Take one fourth cup of lima beans, soak them overnight and cook them til soft. Force them threw a food chopper or heavy coarse sieve. Add in half a cup of bread crumbs, pinch of salt and pinch of sage, pinch of pepper, 2 tbsp. of drippings, Shape, roll in more dry crumbs and bake in a greased pan.

I am honestly not sure why I am having a hard time finding a basic baked bean recipe, every where I turn, they open the beans from a can..

So here is a Farmgal homemade bean recipe.. this one is made with my homemade lamb bacon but it could be made without bacon, a tiny bit of pork bacon, or rabbit bacon or even a bit of fatty ham bits.

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I put some good olive oil in the bottom of the cast iron pot and simmered in two huge diced onions along with half a pd of diced lamb bacon..

I took my cooked beans, drain them and put them in that cast iron pan full of hot onion/lamb bacon, added one qts of homecanned crushed tomato’s, a pint of homemade Chili sauce, 1/4 a cup of molassies, some black pepper and some keens hot dried mustard powder to the mix, covered and baked, I baked for close to 3 hours and it was good and needed water added twice but it could have used another hour of cooking.. at a slow simmer in the oven till close to done, at which point, I uncovered it and gave it alittle extra brown time for another 15 min or so.

Now lets try that for folks that don’t home can

  • 6 cups of Navy Beans-Soaked and cooked, which will double to triple in size
  • One large can of V8 Tomato Juice
  • One can of Tomato Paste
  • One large onion diced fine
  • 1/4 cup of fancy Molassies
  • 1/4 cup of brown sugar or maple syrup
  • half a pd of the best bacon you can get-cook, diced in peices, keep the fat in the beans.
  • 1/2 tsp of black pepper and 1/2 tsp of dried hot keens mustard powder

Follow the directions listed above in the order and how to put it together.. Add a bit more tomato juice if you want more sauce.

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10 Responses to March 23th- The Canadian Wartime Recipe Challenge 2015

  1. Deb Weyrich-Cody says:

    I LOVE a good pot of homemade baked beans! Thanks for your recipe. Do you ever use the “Quick Soak” method for dried beans?
    Cover with cold water and bring to the boil. Simmer for 5 minutes, turn off the heat and leave to soak for an hour. Drain, rinse and use.
    (NB: Adding salt with toughen the beans and they will not cook.)

  2. Sheri says:

    I’m going to give this a shot. My husband is a Baked Bean nut! I did a search for recipes but most called for way to much sugar. Thank You so much!

    • Welcome and hope he will like them, if not, let me know and I have a different recipe to offer as well..

      • Sheri says:

        Thank you. Wes is insulin dependent diabetic so I’m always having to search for the more healthy stuff. He was born and raised in Colorado, meat & taters and he just goes nuts after a few days of my healthy food. Once in awhile I give him what he wants and you’d think the man had just died and gone to heaven. I don’t dare test him for 24 hours!

      • Deb Weyrich-Cody says:

        Hi Sheri,
        I just came across this site yesterday, might this help?
        She (Paula) says ‘To help our family eat more nutritionally, I substitute honey for sugar. (Half cup of honey=one cup of sugar) When honey will not work, I use raw sugar or Xagave! Raw sugar is the closest to the natural sugar cane and the least processed. It actually has minerals in it and your body doesn’t assimilate it as fast so you won’t have the “sugar highs.”‘
        FG’s using Maple Syrup here, but it’s still better (both nutritionally & glycemically [think maybe I just made up a word?]) than processed sugar.
        Rest of the article is here: http://www.paulasbread.com/recipes.html

      • Sheri says:

        Thank you Deb! I’ll check it out. We do use Izzy’s Organic blueAgave. Doesn’t have a flavor like honey and it’s very sweet!

  3. Pingback: Canada 150 Food Blog Challange -Feb 2017- Doing Without | Just another Day on the Farm

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