My slow cooker is out so I figured I should use this time at home to make some staples I can freeze and enjoy later. This classic for baked beans did not disappoint. It was so easy; I soaked the beans one night, put it all together early in the morning and let it cook all day. The result is a rich almost caramel like saucy bean.
The beans held their shape quite well and the sauce was nice and thick. It makes a big batch so I put some in the fridge and portioned the rest away in the freezer for a future more hectic day.
I didn't have savory so used some sage instead. I couldn't find my whole cloves so I used a pinch of ground; turned out all good.
Vegetarian Baked Beans
Not Your Mother's Slow Cooker Cookbook, Beth Hensperger & Julie Kaufmann
1 pound dried white navy beans
1/4 cup ketchup
1/4 cup pure maple syrup
1/4 cup molasses
1 1/4 teaspoons dried summer or winter savory, or 2.5 teaspoons chopped fresh
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 medium sized white onion, peeled, left whole, scored with an in the root end, and studded with 4 cloves
boiling water to cover
1/2 cup butter, cut into pieces
1. Rinse the beans in a colander under cold running water; pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2", soak overnight and drain.
2. Cover the beans with fresh water by 3". Cover and cook on HIGH for 1 1/2 hours, until still undercooked. Drain.
3. Return the beans to the cooker and add the ketchup, maple syrup, molasses, savory, baking soda, salt and pepper; stir to mix well. Press the whole onion down into he center of the beans. Add boiling water to cover by 1/2"; stir gently. Cover and cook on HIGH to bring to a boil, then reduce the heat to LOW and cook until the beans are soft, thick, and bubbling, 10-12 hours.
4. Remove the onion and stir in the butter until melted. Taste for seasoning and serve hot.
Day 1 starts off with one of my favorite foods, tacos! Black Bean & Sweet Potato is what I went with (option to use butternut squash but I could get sweet potatoes locally). I currently do not have a microwave so I roasted the sweet potatoes in my toaster oven and chopped up to sauté in the skillet with the other ingredients. I also found the cutest little tortillas made locally. The nice man at the Mexican grocer said the ladies who are on diets like these! I topped mine with salsa and a vegan cheese sauce.
I've been working my way through the Engine 2 diet book with not a lot of love. The recipes take a little to get used to and I'm used to cooking crazy stuff like olive oil or coconut oil or seasonings!... the premise of the diet eliminates oil but why the lack of seasoning, I don't know. Just when I was about to give in this kale recipe was a pleasant surprise! The apple cider vinegar added a great tart flavor, but I added pepper and seasoning salt. For leftovers I layered this and baked in the oven in a cast iron skillet to mix it up.
Red Beans over Quinoa with Kale Engine 2 Diet page 178
4 3/4 C water
2 C quinoa, rinsed in a mesh sieve
1 onion, chopped
2 bay leaves
1 clove garlic, minced
2 green bell peppers, seeded and chopped
1 tsp dried thyme
1 tbsp apple cider vinegar
2 cans red kidney beans, rinsed and drained
1 bunch kale, rinsed and coarsely chopped
For Cooking Quinoa:
Bring 3/4 cups of the water to a boil.
Add the rinsed quinoa, stir once, and cover.
Cook on medium heat for 25 minutes. If any water remains, cook uncovered for a few minutes longer.
The quinoa should not be soggy. Remove from heat, and let the quinoa sit covered for 10 minutes. Fluff gently with a fork.
For Kidney Beans:
Saute' the onion and bay leaves on medium heat in a sprayed saucepan for 5 minutes, until the onions are translucent.
Add the garlic and bell peppers, and cook for 5 minutes, until the peppers soften.
Add the thyme, vinegar, beans, and remaining 1 cup of water, and cook on low heat for 5 minutes, until broth thickens.
You can speed this process by mashing the beans a few times with a potato masher.
For Cooking Kale:
Place coarsely chopped kale with 1/4 cup of water in a large covered pot on medium heat.
Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender.
Serve on a plate with each ingredient nestled side by side.
2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
flour for the work surface
1 16-ounce can refried beans
1-pint container fresh salsa
8-ounce package shredded Cheddar
sour cream (optional)
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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