We have a new granddaughter, Olivia Grace, a sister for Keira and a second daughter for Mike and Leanne.
It is fascinating to watch two-year-old Keira adapt to her new roles. Keira repeatedly practised saying “baby sister” and “baby Livia.” Once Olivia was home, Keira had her dolls in Olivia’s car seat.
Keira loves to sit on the couch with her mom or dad and hold the baby. When Olivia fusses, her big sister informs Mom that baby is hungry or fetches a Kleenex or diaper. It will be fun watching these two girls grow up together.
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Bean recipes
Baked beans and bean salads or various combinations complement outdoor summer cooking. There is something warm and comforting about oven baked beans and fresh bread. It may come from our pioneer roots, when these were basic foods for early settlers.
TRADITIONAL BAKED BEANS
2 1/2 c. dry white beans 625 mL
6c. water, softwater if possible 1.5L
1/2 lb. bacon, cubed 250 g
1/2 c. sweet onion, chopped 125 mL
1/2 c. dark brown sugar 125 mL
1/2 c. molasses 125 mL
1 tbsp. oil 15 mL
1 tsp. dry mustard
5 mL
1 tsp. salt
5 mL
1/2 tsp. black pepper, fresh ground
2 mL[
3 –4 c. soft water 750 mL –1 L (more if needed)
For a tomato sauce version, add:
1 -5.5 oz. can tomato paste 156 mL
1 –2 c. tomato juice 250 –500 mL if needed
Sort through beans, removing small stones and broken beans. Wash, put in a container and add water. Make sure the beans are covered with about an inch (2 cm) of water. Soak 12 hours or overnight (or do quick soak method below).
Fry the bacon if desired and drain off fat. Drain the water off the beans.
Put onion slices on the bottom of a heavy bean pot, large casserole or crock pot. Add beans and bacon.
Mix the brown sugar, molasses, oil, mustard, salt, pepper and water and tomato paste if using. Add to the beans and bacon and gently mix.
Cover and bake in a 300 F (150 C) oven or in a crock pot on low for about six hours or until beans are tender. Add more hot water or tomato juice during the baking time if needed and do not let the beans get dry. Bake uncovered for the final 30 minutes.
Quick soak method:Pick over beans, wash them, then place in a large pot, add water and slowly bring to a boil. Boil gently for three minutes. Remove from heat and let stand one hour. After the soak time, drain the water and add three cups of fresh water and the other ingredients.
Adapted from The Amazing Legume, Cooking With Lentils, Dry Beans and Dry Peas by Alice Jenner.
QUICK BAKED BEANS
This is a recipe that my sister-in-law, Diane MacDonald, uses that tastes great and is much easier.
1lb. or more bacon cut in 1 inch (2 cm) pieces 500g
1 large onion, chopped
1/2 c. ketchup 125 mL
2 tbsp. fancy molasses 30 mL
2 tbsp. brown sugar 30 mL
1 tbsp. dry mustard 15 mL
1 –10 oz. can sliced mushrooms, drained (optional) 284 mL
1 c. celery (optional) 250 mL
3 -14 oz. cans pork 3and beans 98 mL a(
Diane usually uses one can of beans with pork and molasses and two cans of beans in tomato sauce)
Fry bacon and chopped onion to brown. Drain excess bacon grease.
Heat ketchup, molasses, brown sugar and mustard in saucepan. When dissolved, add mixture to bacon and onions. Add pork and beans to mixture.
Place in casserole and bake covered 1 1/2 to 2 hours at 300 F (150 C) or put into a crock pot and cook on low all day. Add more liquid if the beans become dry. These beans freeze well so you can make a big batch.
BEAN SALAD
1 -19 oz. can mixed beans 540 mL
1 -14 oz. can red kidney beans 398 mL
1 -12 oz. can kernel corn 341 mL
3/4 c. celery, diced 175 mL
1 mild onion or red onion, thinly sliced, rings separated
1/2 c. white vinegar 125 mL
1/2 c. oil 125 mL
1/2 c. white sugar 125 mL
1 tsp. celery salt 5 mL
1/4 tsp. pepper 1 mL
1/2 tsp. salt 2 mL
1/2 tsp. dry mustard 2 mL
1/2 c. green or red pepper, chopped 125 mL
1/2 c. fresh mushrooms, sliced 125 mL
3 fresh, ripe plum tomatoes, seeded, diced (optional)
1 medium cucumber, seeded and diced (optional)
Drain beans and rinse with water and drain again. Place in a bowl that has a sealable plastic lid. Drain the corn and add. Chop the celery and onions, then add to the bean mixture.
Place the vinegar and oil in a saucepan and heat. Add the sugar and stir until dissolved. Add the spices and mustard and stir to mix. Pour over the bean mixture. Gently mix together. Cover and refrigerate for several hours or overnight. Over a sink, turn the container upside down to mix the dressing with the bean mixture. Do this once or twice during the marinating period.
Before serving, add chopped pepper, sliced mushrooms, tomatoes and cucumber. Serve from bowl or drain and serve on lettuce lined plates. Serves 10 -12.
Source: Deobald family recipe.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
