Américaines ou québécoises, de bonne “bines” pour déjeuner, c'est toujours gagnant!
Ma Fourchette
Publié le samedi 1 janvier 2022 à 12:00
Avec du bacon, hummm...
INGRÉDIENTS
PRÉPARATION
[pub]
The weekend is here and it’s a filthy wet one!☔️???? Having said that, 2 seconds after I share this, I’m dashing out for a coffee run and hitting the beach with Dozer. Because dogs don’t understand rain. Just play time. And FOOD! . Totally a perfect weekend to make a giant pot of this. Have it as a side, on toast or a big bowl to slurp up with bread. Freezes fab too! . SOUTHERN BAKED BEANS with BACON . INGREDIENTS 1 tbsp oil 300g/ 10 oz bacon, chopped 1 medium onion, chopped 3 cloves garlic, minced (or 1 1/2 tsp garlic paste) 800g/28oz red kidney or other red beans, drained and rinsed 3/4 cup ketchup or Australia/UK tomato sauce 3/4 cup tomato passata / tomato puree (NOT tomato paste!) 1/2 cup molasses, 1/4 cup cider vinegar, 3/4 cup water 2 tsp mustard powder (or 1 tbsp Dijon or American mustard) 1 tbsp Worcestershire sauce, 1/2 tsp cayenne pepper, 1 tsp salt + pepper to taste . DIRECTIONS 1. Heat oil over medium high heat (can skip oil if bacon is super fatty). Add bacon and cook for 1 1/2 minutes. 2. Add onion and garlic. Cook for 3 minutes until onion and bacon are golden. 3. Add remaining ingredients. Stir, bring to simmer, then place lid on. 4. Then either turn down heat to medium low and cook on the stove for 1 hour, or bake at 180C/350F for 60 minutes. SLOW COOKER: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low. PRESSURE COOKER: Reduce water to 1/2 cup (stove top) or 1/4 cup (electric) and cook for 45 minutes on high. 5. The sauce should be thickened (cook with lid off for a bit if not thick enough). Adjust salt and pepper to taste at the end. Serve as a side, have it on toast for breakfast, or even just a big bowl of beans with bread as a meal! . N x ❤️ A post shared by Nagi & Dozer - RecipeTin Eats (@recipe_tin) on Mar 3, 2017 at 12:00pm PST
The weekend is here and it’s a filthy wet one!☔️???? Having said that, 2 seconds after I share this, I’m dashing out for a coffee run and hitting the beach with Dozer. Because dogs don’t understand rain. Just play time. And FOOD! . Totally a perfect weekend to make a giant pot of this. Have it as a side, on toast or a big bowl to slurp up with bread. Freezes fab too! . SOUTHERN BAKED BEANS with BACON . INGREDIENTS 1 tbsp oil 300g/ 10 oz bacon, chopped 1 medium onion, chopped 3 cloves garlic, minced (or 1 1/2 tsp garlic paste) 800g/28oz red kidney or other red beans, drained and rinsed 3/4 cup ketchup or Australia/UK tomato sauce 3/4 cup tomato passata / tomato puree (NOT tomato paste!) 1/2 cup molasses, 1/4 cup cider vinegar, 3/4 cup water 2 tsp mustard powder (or 1 tbsp Dijon or American mustard) 1 tbsp Worcestershire sauce, 1/2 tsp cayenne pepper, 1 tsp salt + pepper to taste . DIRECTIONS 1. Heat oil over medium high heat (can skip oil if bacon is super fatty). Add bacon and cook for 1 1/2 minutes. 2. Add onion and garlic. Cook for 3 minutes until onion and bacon are golden. 3. Add remaining ingredients. Stir, bring to simmer, then place lid on. 4. Then either turn down heat to medium low and cook on the stove for 1 hour, or bake at 180C/350F for 60 minutes. SLOW COOKER: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low. PRESSURE COOKER: Reduce water to 1/2 cup (stove top) or 1/4 cup (electric) and cook for 45 minutes on high. 5. The sauce should be thickened (cook with lid off for a bit if not thick enough). Adjust salt and pepper to taste at the end. Serve as a side, have it on toast for breakfast, or even just a big bowl of beans with bread as a meal! . N x ❤️
A post shared by Nagi & Dozer - RecipeTin Eats (@recipe_tin) on Mar 3, 2017 at 12:00pm PST
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