2 cup dried great northern beans
5 cup water
6 slice bacon
1/2 cup chopped onion
2 cl garlic crushed
1 tsp salt
1/2 cup barbecue sauce or ketchup
2 tbsp hp sauce (optional)
1 tbsp prepared mustard
1 tbsp vinegar
1/4 cup brown sugar
1/2 tsp pepper
Directions
When camping or planning a bean supper when no oven is available, try
this version of baked beans, which is cooked over a camp fire or on a
barbecue.
Prepare beans using quick soak method. combine soaked and drained
beans in a heavy saucepan with 5 cups water. In small skillet fry
bacon until crisp. Drain and crumble. Saute onion and garlic in bacon
drippings. add crumbled bacon , onion mixture and salt to beans.
bring to boil; reduce heat. cover and simmer until tender,
approximately 1 hour. drain beans reserving liquid. combine remaining
ingredients with 1/2 cup bean liquid. add to beans mixing well. cover
and simmer additional 30 minutes.
Yield: 6 servings.
To make beans darker, add 1-2 tsp browning sauce. Browning sauce may
be used to darken any bean casserole...add a little at a time until
desired colour is obtained.
POINTER: At high altitudes, beans take longer to rehydrate and cook.
cooking times will increase substantially at 3,500 feet or more,
above sea level. Difficulty in cooking beans to desired tenderness
within specified cooking times is usually caused by hard water. some
cooks add a small amount of baking soda to counteract the problem,
hovever, this is not recommented as it will destroy the thiamin and
reduce the nutritional value. One solution to the problem is to use
purified bottled drinking water for soaking and cooking.
Servings: 6 servings
Barbecued Beans Butch Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Bean; Beef; Camping
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into distant history, at least as far back as ancient Egypt, and possibly even further than that. Interesting though that is, these, ancient cookbooks were just basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and dill. Closer to modern times, we have two recipe books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is popular today, but rather recipes for the types of food cooked for the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an explosion in manuscripts on cookery, many of which still exist in private collections. During the next few hundred years, the wealthy families of Europe competed to offer the most exotic meals, and because of this cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down popular recipes of the day. By the time we get to the twentieth century, recipe books were in great demand, as a result of higher levels of literacy, people having more spare time and having more money. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Barbecued Beans Butch recipe.
