![]() Mash them with a potato masher, then return the mashed beans to the pot and stir to combine. If you want to thicken the beans, remove 1 cup of the cooked beans and transfer to a bowl. Depending on the dimensions of the pot you use, your beans may be soupy or less so. Stir the beans and season to taste with additional salt. Increase the oven temperature to 325 degrees, and continue cooking about 45 minutes more, until the cooking liquid has reduced and a crust has formed on the surface of the beans. Cook until the beans are completely tender, about 3 hours. Add about 2 to 3 cups of the bean cooking water to the beans (the water should just cover the beans, not swamp them - the beans should look like they’re sitting in a bathtub) and stir well to mix.Ĭover the pot and transfer to the oven. Pour over the beans, then stir in the onion and salt pork. In a small bowl, stir together the molasses, maple syrup, ketchup, salt, mustard powder and black pepper. Drain, reserving the bean cooking liquid, and transfer the beans to a bean pot or Dutch oven. Bring the beans to a boil over high heat so the water is simmering, and simmer until the beans are tender and the skins peel back when you blow on a spoonful, about 45 minutes to an hour. ![]() Soak overnight, then drain and transfer to a large saucepan or Dutch oven and add fresh water to cover. Put the beans in a bowl and add cold water to cover by a few inches. This week’s Cookbook Critic is Andrina Carlsen, of Novato, who, as an employee of the agricultural industry, hopes everyone will thank a farmer and never forget the true roots of our food. Don’t worry though it’s well worth the wait.Ĭookbook Critic runs Wednesdays in Zest. I believe the most important thing to consider is that these recipes take time, so be sure you leave yourself plenty. We all can buy baked beans from a can and rice pudding in a kiddie cup, but the satisfaction of “I made this” makes it taste so much better! Every dish that I prepared tasted homemade a definite one-up from what you’d find at the store. I enjoyed cooking with ingredients I’ve never used, such as whole vanilla beans in the rice pudding dessert. The recipe instructions were easy to follow along. ![]() Even though Battilana mentions her kids throughout the cookbook, the recipes that I picked would have not been easy to prep as a busy mother. ![]() The cookbook is divided into three sections appetizers, main courses, and desserts. Luckily, several recipes were gluten-free, or could be easily modified to fit a gluten-free lifestyle.Įvery recipe starts with a story, or a particular experience around the dish. I have celiac disease, which can often hinder a culinary challenge. I brewed myself a cup of coffee, and went page by page, carefully reviewing ingredients. The cookbook immediately whetted my appetite with the stunning photographs of both food and drink.Īn easy way to win me over is a cookbook that features photographs of each recipe, and Battilana does not disappoint. In “Repertoire: All the Recipes You Need” (235 pages, Little, Brown and Co., $32 72 recipes), Jessica Battliana effortlessly convinces the reader to develop an arsenal of must-have recipes. ![]()
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