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It's getting close to 10 and I'm still awake. Wide awake. Tomorrow I will be a very sad and sorry little ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
willowoak. I had my PMC class tonight. We fired all the tchotchkes we made during the week. They turned out quite cool. I have some new ideas to play with for this week. Who knew that Wonderbread made a great hollow core material. Certainly it isn't something you'd actually want to eat. :)
Ok, the bean recipe, since I don't think I'll sleep real soon.
Orangey-Rosemary Beans -- sounds odd, but actually quite nice. Particularly with ham, a good thing since I cooked it with a ham bone.
1 lb dried Great Northern beans, rinsed, drained and picked over
1 med. onion, chopped
1/2 cup orange marmelade
1/3 cup packed brown sugar
1 tbsp Dijon mustard
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp fresh ground pepper
1. In a large pot, cover the beans with enough cold water to cover by 2 inches. Soak overnight. (you could use the quick soak method I've described before, but I'm not going to re-type it here. Sorry). Drain and rinse beans. Return to pot with enough cold water to cover by two inches. Bring to a boil, lower heat to low, and simmer for 30-45 min until almost tender. Drain, reserving 2 cups liquid.
2. In slow cooker, combine the reserved cooking liquid, onion, marmelade, brown sugar, mustard, rosemary, salt and pepper. Stir in the drained beans. Cover and cook on LOW until the beans are very tender -- about 8 or 9 hours. During the last hour of cooking, increase heat to HIGH and uncover to evaporate excess liquid.
Now, my tweaks. I used Navy Beans which are what I had handy. I added a ham bone, which was still pretty meaty. Because of the ham, I didn't add ANY salt. I did add two tbsp orange juice concentrate, 1 tbsip lime juice and 1 tbsp chicken base to the broth. I also used closer to 1/2 tbsp rosemary. I used only one cup of cooking liquid and one cup chicken broth. Oh, and I added a bay leaf.
These beans are a nice change. I like 'em. I'd love to try them with a sour orange marmelade...the only one I could find was a sweet one. More tangy. But I did what I could with the lime juice. :)
On another topic, I'm not sure why, but tonight I'm really feeling my abdominal muscles. Oh, yes, I DO have abdominal muscles. ;)
willowoak. I had my PMC class tonight. We fired all the tchotchkes we made during the week. They turned out quite cool. I have some new ideas to play with for this week. Who knew that Wonderbread made a great hollow core material. Certainly it isn't something you'd actually want to eat. :)Ok, the bean recipe, since I don't think I'll sleep real soon.
Orangey-Rosemary Beans -- sounds odd, but actually quite nice. Particularly with ham, a good thing since I cooked it with a ham bone.
1 lb dried Great Northern beans, rinsed, drained and picked over
1 med. onion, chopped
1/2 cup orange marmelade
1/3 cup packed brown sugar
1 tbsp Dijon mustard
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp fresh ground pepper
1. In a large pot, cover the beans with enough cold water to cover by 2 inches. Soak overnight. (you could use the quick soak method I've described before, but I'm not going to re-type it here. Sorry). Drain and rinse beans. Return to pot with enough cold water to cover by two inches. Bring to a boil, lower heat to low, and simmer for 30-45 min until almost tender. Drain, reserving 2 cups liquid.
2. In slow cooker, combine the reserved cooking liquid, onion, marmelade, brown sugar, mustard, rosemary, salt and pepper. Stir in the drained beans. Cover and cook on LOW until the beans are very tender -- about 8 or 9 hours. During the last hour of cooking, increase heat to HIGH and uncover to evaporate excess liquid.
Now, my tweaks. I used Navy Beans which are what I had handy. I added a ham bone, which was still pretty meaty. Because of the ham, I didn't add ANY salt. I did add two tbsp orange juice concentrate, 1 tbsip lime juice and 1 tbsp chicken base to the broth. I also used closer to 1/2 tbsp rosemary. I used only one cup of cooking liquid and one cup chicken broth. Oh, and I added a bay leaf.
These beans are a nice change. I like 'em. I'd love to try them with a sour orange marmelade...the only one I could find was a sweet one. More tangy. But I did what I could with the lime juice. :)
On another topic, I'm not sure why, but tonight I'm really feeling my abdominal muscles. Oh, yes, I DO have abdominal muscles. ;)
