I slept late, late, late.
Recovering from my short stint at
The food there ...
I just cannot begin to tell you how much I wished I'd brought a cooler full of food.
The culinary highlight of the trip was me finding a fruit (fruit!) cup at the pool snack counter.
I'm pretty sure it was canned, but it tasted like fruit and that was enough for me.
I was craving a bowl of these beans the whole time, y'all.
Recipe from this book:
Have you seen this book around?
I've had it on my Amazon wishlist forever and finally decided to buy it when a friend of mine said she got it and loved it.
I love, love, love it too.
Wonderful, easy recipes with lots of stories.
Oh, I love the stories cookbooks.
Like Smitten Kitchen.
(What is it with these adorable Jewish girls and their adorable cookbooks?)
(Deb Perelman + Alana Chernila = MY kinda girls)
That cookbook I read like a novel. Front to back in one sitting.
Same with this one.
Adorable pictures of her and her family to accompany the stories behind the recipes.
One of those cookbooks that make you feel like you're right there in the kitchen with the cook.
Hell, it's onne of those cookbooks that make you feel like you might actually cook.
My dogeared pages:
Toaster Pastries (aka Pop-Tarts!)
Chicken nuggets and fish sticks (for the boys)
Homemade hamburger buns (still have not found a recipe to pass the Finnigan test)
The sandwich cookie (aka Oreos!)
Homemade mustard (her recipe looks really good)
And so on.
So, I'd never seen a recipe for cooking beans in the oven, other than those baked beans things which none of us like for some reason.
I suppose this is kinda like crock-pot beans if you think about it, but I did not think about it.
I just get kind of excited anytime I can whip out the dutch oven and cook something low and slow.
Makes me feel all farmy and such.
I really do love pretending to be farmy.
That's my new blog: Pretend Farm
OK, so I'll post the beans recipe here and hopefully I can add this book to my Amazon bookstore and you can buy it via that so I'll make $.01.
Every cent counts, right?
I really do think you'll love this cookbook and I know you'll love these beans.
Apparently the low and slow method is what keeps the beans from breaking down so much, but still getting you/me that creamy, thick broth that is so integral to a great pot of beans.
I used leftover vegetable broth to cook mine and threw in some cloves of garlic, fyi.
BEANS (Makes 6-8 cups cooked beans)
1. Preheat oven to 250
2. Rinse the beans and put them in a large, oven-safe pot. Cover the beans with water to within 4 inches of the top. You want at least three times as much water in there as beans.
3. Set the pot over high heat and bring to a boil.
4. Cover, move the pot into the oven, and cook for 3-6 hours or overnight, checking after a few hours to monitor their progress, if possible. Don't cook longer than 8 hours - otherwise beans will break down and will be more of a soup.
(Or, like me, you can put them in the oven then promptly forget that you did and go off for a day of merriment. When you come home frantic because you have no idea what you're making for dinner you will be semi-shocked, but ultimately delighted, that your entire house smells of beans and there is a pot of hot food ready to eat.)
And I know I promised you a second recipe, but that's not gonna happen. It's almost 10am and I'm just getting this out.
La, la, la.
Watch out for canned fruit cups!