Post by wallycat on May 24, 2020 11:58:34 GMT -5
I made this last night to serve poached eggs over and really liked it. It was not as gloppy nor as sickeningly sweet as, say, a can of Bush's baked beans. I know tastes vary but for us, this was so simple and easy and hit the spot.
Of course, I made changes...I cooked the beans the night before and left some of the bean water; added dried minced onions and garlic powder. Let it sit overnight. Next day, I added just enough water to "loosen" things plus 1/2 of a diced onion. I also added some Pete's hot sauce to taste and instead of grated ginger (DH is not a fan), I used a pinch of dried ginger.
I would not say this would serve 4-6 if used as a main dish (like I did for our poached eggs).
From Blue Zones newsletter:
Brenda's Maple Ginger Red Beans
1 c. dried small red beans (or same amount of canned small red beans, not kidney beans)
1/2 c. vegetable broth
2 T. maple syrup
2 T. grated fresh ginger
1 T. soy sauce
1/2 t. salt
If using dried beans, soak dried beans in a large bowl of water at room temperature for at least 8 hours (up to 12 hours). Drain and rinse. Put the beans and 3 c. water in a large pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain.
Return the beans to the pot over medium heat. (If using canned beans, drain and rinse beans and place in the pot.) Stir in the broth, maple syrup, ginger, soy sauce, and salt. Bring to a simmer and cook, stirring frequently, for a couple of minutes longer until slightly thickened before serving.
(When adding broth, can also add some diced carrots, onions and celery, about 1/2 c. of each, sauteed until tender in a little olive oil.)
Serves 4-6.
1 c. dried small red beans (or same amount of canned small red beans, not kidney beans)
1/2 c. vegetable broth
2 T. maple syrup
2 T. grated fresh ginger
1 T. soy sauce
1/2 t. salt
If using dried beans, soak dried beans in a large bowl of water at room temperature for at least 8 hours (up to 12 hours). Drain and rinse. Put the beans and 3 c. water in a large pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain.
Return the beans to the pot over medium heat. (If using canned beans, drain and rinse beans and place in the pot.) Stir in the broth, maple syrup, ginger, soy sauce, and salt. Bring to a simmer and cook, stirring frequently, for a couple of minutes longer until slightly thickened before serving.
(When adding broth, can also add some diced carrots, onions and celery, about 1/2 c. of each, sauteed until tender in a little olive oil.)
Serves 4-6.