Cooking at Home Promo
This beautiful, hardcover collector's cookbook features every recipe published in Cooking at Home magazine. Contributions from readers across Canada mingle with creations from the Company's Coming kitchens to create a showcase of regional and ethnic dishes ready to be explored. For a limited time only, Cooking at Home also includes six festive recipe greeting cards!
- $25.99 CAN
- $25.99 US/INTL
Baked Beans
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Jewett family members are free to use as much maple syrup as they want during the year. “They know where to find the keys to the shed,” says Howard Jewett. The pale gold, almost spicy syrup produced from their maple trees sweetens these slow-cooked beans. Omit the bacon to make vegetarians happy. Anne Jewett-Pagé, Knowlton, Quebec |
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Soak beans in water in large bowl overnight. Drain. Put into large pot or Dutch oven. Add water and cooking oil. Bring to a boil on high. Cover. Boil hard for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Add bacon and onion. Bring to a boil on medium-high, stirring occasionally. Reduce heat to medium-low. Cover. Simmer for about 40 minutes, stirring occasionally, until beans are just softened. Transfer to lightly greased 3 quart (3 L) casserole dish. Combine remaining 6 ingredients in medium bowl. Add to bean mixture. Stir. Cover. Bake in 300°F (150°C) oven for 4 to 4 1/2 hours, adding more water as needed to keep beans covered in liquid, until beans are dark brown and soft. Makes 6 cups (1.5 L). |
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| 1/2 cup (125 mL): 263 Calories; 5.2 g Total Fat; 382 mg Sodium; 10 g Protein; 46 g Carbohydrate; 7 g Dietary Fibre | |||||||||||||||||||||||||||||||||||||||||||
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| Reprinted from Cooking at Home Promo © Company's Coming Publishing Limited | |||||||||||||||||||||||||||||||||||||||||||
