- November 3, 2007 at 6:21 pm #243424
Great buy on the navy beans … they’re even cheap when they are not on sale. And there are a ton of things you can do with them.
Boston Baked Beans. Bean Soups. Bean Salad.
Here’s a couple of my favorite recipes
Tomato and Navy Bean Soup
1 c dried navy beans
Water to cover
Soak beans overnight. Drain.
4 c water
1 bay leaf
1 tbsp dried sage
Add to stock pot, cover tightly and cook over low to medium heat for an hour.
2 tbsp (olive) oil
3 cloves garlic (minced)
1 chopped cooking onion
Add cooked onions to soup pot and add:
1/2 tsp oregano
1 tsp cinnamon
1/2 tsp clove
1 lg can tomatoes (pint or more)
salt and pepper to taste
Simmer for another hour. Serve with some nice crusty bread and a salad for an awsome filling dinner for 4. The bread and salad probably puts you closer to $5 in total unless you are growing your own lettuce, canning your tomatoes and baking your own bread.
(Modified from a Taste of Heaven and Earth)
2 lbs dried navy beans
1 tsp baking soda
1 medium onion (chopped)
1/2 lb bacon (chopped)
1/4 c. brown sugar
1/2 – 2/3 c molasses
2 tsp. dry mustard
1/2 tsp salt
Soak beans overnight. In the morning, pour off the soaking water and parboil beans with bakins soda until the skins crack when blown upon.
Cut onion in quarters an put in the bottom of a crock pot. Add beans and bacon.
Mix brown sugar, molasses, mustard and salt with 2 c. water.
Cover the crock pot and turn it on. Go to work. It’ll be done when you get home.
Alternatively, you can bake it in a 300F oven for 6 hours … I think the crock pot is more energy efficient.
This recipe is huge … cutting it in half will be fine for a dinner for 4 … but it freezes well, too.
And you can throw a cup of baked beans into any vegetable soup to make it a bit more hearty.
Adaped from the Tightwad Gazette
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