Sunday, October 17, 2010

How to be a Squirrel

The first thing I made was the turkey stock, honestly it was because two sets of turkey bones took up a third of our fridge. It's made the same way as chicken stock, check that out here
The second thing I made were the baked beans, with a bone from a Honey Baked Ham. My biggest conundrum was what to cook them in, I needed something that was large enough in diameter to fit the bone but also that I could put in the oven.  My 12 inch skillet fit the bill, but the handle is plastic and the cover is glass. 

I McGuyver-ed it. 
There is one screw that holds the handle onto the the pot, so I removed it and I used to much water so I never needed a cover, but it I had tin foil would have worked.


The recipe is below, I made a double batch, which made 5 pints with some leftovers.  It probably would have been 6 but I burnt the bottom while I was reheating them to hot pack them.  Also if you don't have a ham bone, salt pork is an acceptable substitute.

Baked Beans

1 (16 ounce) packages dried navy beans
2 teaspoons salt
3/8 cup (6 tbsp) dark molasses
1/4 cup packed dark brown sugar
2 tablespoons real maple syrup
1/2 tablespoon dry mustard
1/2 teaspoon pepper
small onion
2-3 whole cloves
1 meaty ham bone

1. Prepare beans: Rinse well and discard any stones or shriveled beans.
2. Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
3. Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
4. Stir in molasses, brown sugar, maple syrup, mustard and pepper.
5. Stud the onion with the cloves; tuck onion & ham bone into the beans.
6. Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
7. Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
8. Discard cloves, chop onion and return to mixture.
9. Remove meat from ham bone and return to mixture.

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