Last weekend I made the bakeds recipe from Nourishing Traditions, page 497. It took two days - one day for bean soaking and most of a day for cooking (yes, the NT recipe calls for you to bake them for 6 hours!). The smells in my house were AMAZING.
The baked beans were really good and we served them with my husband's smoked baby back ribs and steamed broccoli. While the recipe itself was good, I did have to doctor up the flavor quite a bit. My mom and I decided it was because we are so used to dishes being laced with flavor-boosting MSG and copious amounts of sugar. Below are the extra ingredients I added after I completed the NT recipe. Give the recipe a try and then share some of your love-filled food with a friend.
NT Recipe - page 497
I used pinto and cannelini beans
Added extra:
- Raw apple cider vinegar
- Organic molasses (be careful - just add a titch more as the flavor is strong and can overpower your beans)
- Dry mustard (I added approx 1 1/2 tsp and it made it spicy - yum!)
- Sea Salt
- 1 tbsp Wilderness Family Naturals Raw Cocoa Syrup (obviously optional, but this was a good add)
- Extra water - I probably added 1/4 to 1/2 c.
My beans were cooked at 5.5 hours and I probably could have taken them out of the oven at 5 hours.
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
Thanks for this. I find quite a few of the NT recipes a bit bland, so this is good to know. I just went in to soak the beans to give this a try.
Post a Comment