Wednesday, June 07, 2006

And Still More Beans

This week's surprise link also comes courtesy of Lynda. So go to the sidebar, click on it and do some good. Like she says: "Seems simple enough."

My review of Nikki and David Goldbeck's American Wholefoods Cuisine is up on Fitfare, so go check it out.

Blogger was down most of the day so I couldn't post anything earlier and I've got a lot of stuff to do tonight, so this will be a short post. I know you must be sick of my beans by now, but I just wanted to show you how the slow-cooker beans came out.These are the beans I had on back when it was too hot to cook. I'm pleased to say they were an unqualified success. In fact, I might just like these a teensy bit better than the oven-baked beans, and these won't heat up the whole house while they're cooking. There was more sauce using this method. I used the same basic ingredients as I did for the baked version, except I used dried onion instead of real and I didn't cook the sauce before mixing it with the beans. I just threw everything into the slow cooker, covered it, turned it on, and forgot about it for a couple of hours. Set on high it cooked pretty fast.
Slow Cooker BBQ Beans

3-4 cups cooked pinto beans, drained (canned is fine, but rinse them)
2 tsp dried onion
8 oz. tomato sauce
1-1/2 Tbsp. molasses
2 Tbsp. brown sugar
1 lemon, cut in half, 1 half juiced, the other half sliced thin
1 Tbsp. Pickapeppa sauce
Salt and pepper to taste

Place all ingredients in slow cooker and mix together. Cook on high for approximately four hours, or low for approximately 6 hours, or until done.

Makes 4 servings.


dejamo said...

No beans in Hong Kong? That just can't be. I hope you find some--I can't imagine what I'd do without them.

I've heard of Dragon fruit, but never seen it. I wait to see your pics ;)

dejamo said...

Ok. Fourth and last time I try to leave a comment--I'm glad you found some beans, Yam. If you can't find dried, then canned can be your friend!

And if you want any recipes, I have tons LOL.

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