View topic - Homemade Baked Beans Recipe

It is currently October 16th, 2019, 12:00 am

All times are UTC - 5 hours





Post new topic Reply to topic  [ 30 posts ]  Go to page Previous  1, 2
Author Message
PostPosted: February 20th, 2014, 7:23 am 
Offline
User avatar

Joined: June 21st, 2013, 5:16 pm
Posts: 119
A while since I've run the dehydrator - been busy working on some scale kitchen renos.

Beans starting tonight. Dan, question on the recipe. Chipotle pepper sauce - is that a Tobasco product? 1/4 CUP?


Top
 Profile  
 
PostPosted: February 20th, 2014, 12:27 pm 
Offline
User avatar

Joined: November 7th, 2003, 5:57 pm
Posts: 930
Location: Cambridge Ontario
littleredcanoe wrote:
I appreciate your recipe but will reserve it for solo trips.
Seems unwise for me to make it for two when the other is sharing the tent. too bad we can't harness the vapor to fuel the fire.


We've "deflated" that concern by having baked beans or split pea soup for lunch meals. I paddle bow so not much of a problem for me. :lol:

_________________
"Nature used to surround us, now we surround nature and the change hasn't necessarily been for the better."
Margaret Atwood


Top
 Profile  
 
PostPosted: February 20th, 2014, 1:03 pm 
Offline
User avatar

Joined: October 16th, 2008, 9:20 am
Posts: 1369
Location: Oshawa
The chipotle pepper sauce I used was a hot sauce. I just made a new batch the other night and used Sriracha hot sauce....end product came out tasting just as good ;)

_________________
"It's healthy to be dirty" - Lars Monsen


Top
 Profile  
 
PostPosted: February 20th, 2014, 6:29 pm 
Offline
User avatar

Joined: December 19th, 2006, 8:47 pm
Posts: 8929
Location: Rattlesnake Pond ME
Sam82 wrote:
The chipotle pepper sauce I used was a hot sauce. I just made a new batch the other night and used Sriracha hot sauce....end product came out tasting just as good ;)



Sam I have a small jar of Sriracha in my fridge. Franlky 1/4 tsp of it unadultered sets me on fire.

Just want to confirm that you really did mean 1/4 cup.

( Once upon a time my sister in law gave me a recipe handed down for generations. It called for 4 tsp pepper. The result was inedible. Seems the 1 in 1/4 had gotten covered in food)


Top
 Profile  
 
PostPosted: February 20th, 2014, 6:48 pm 
Offline
User avatar

Joined: June 9th, 2005, 2:27 pm
Posts: 1640
Location: Saskatoon
littleredcanoe wrote:
Sam I have a small jar of Sriracha in my fridge. Franlky 1/4 tsp of it unadultered sets me on fire.

Just want to confirm that you really did mean 1/4 cup.

Why not make it to taste - start conservative, taste before it's done and add more as needed, or leave it out if spice isn't your thing. 1/4 cup of moderate hot sauce in 2 lbs of dry beans does not sound excessive to me. I would easily put a half to a full tablespoon of Siracha onto a single item on my plate.

I have some canned chipotles in adobo sauce, and some dried chipotles, and some home smoked & dried chipotle powder, and some epicure selections chipotle chili powder (excellent stuff, by the way & don't worry about the price costing more than regular chili powder - it easily goes 4 or 5 x farther than regular store-bought chili powder). All would make excellent additions to a pot of fiery campfire beans.

_________________
Bryan's website - http://pawistik.net
ColdspringPaddling.com
Image


Top
 Profile  
 
PostPosted: February 20th, 2014, 9:18 pm 
Offline
User avatar

Joined: December 19th, 2006, 8:47 pm
Posts: 8929
Location: Rattlesnake Pond ME
Good idea Bryan !


Top
 Profile  
 
PostPosted: February 20th, 2014, 9:21 pm 
Offline
User avatar

Joined: June 21st, 2013, 5:16 pm
Posts: 119
Beans soaking in the pot, other ingredients mixed up in the fridge. Ready for the slow cooker in the morning.


Top
 Profile  
 
PostPosted: February 21st, 2014, 7:36 am 
Offline
User avatar

Joined: June 21st, 2013, 5:16 pm
Posts: 119
Distiller water did the trick. Soaked overnight, boiled for about an hour this morning and they are quite soft.


Top
 Profile  
 
PostPosted: February 21st, 2014, 8:06 am 
Offline
User avatar

Joined: October 16th, 2008, 9:20 am
Posts: 1369
Location: Oshawa
I used a quarter cup of the sauce, wife liked it so not that hot. You really do not need to add the hot sauce. Maybe try without if you are really sensitive to it?

_________________
"It's healthy to be dirty" - Lars Monsen


Top
 Profile  
 
PostPosted: February 21st, 2014, 8:41 am 
Offline
User avatar

Joined: June 21st, 2013, 5:16 pm
Posts: 119
I used less of the hot sauce - much less. I'm hoping my son will actually eat these on a trip - he is 8 years old and tends to be a picky eater, although not so much when we are on a trip. Anyway, I tamed it down with that in mind.

The house is going to smell fantastic when I get home from work!


Top
 Profile  
 
PostPosted: March 29th, 2014, 12:12 pm 
Offline

Joined: April 15th, 2007, 7:36 am
Posts: 18
Location: Ottawa
Dehydrated this recipe about 3weeks ago. Had a bowel today for lunch. Put a bowel full into a stainless thermos and added enough boiling water to just cover the beans. Rehydrated for 25 min. Just as good if not better than when they came out of the crock pot. Thanks for the recipe. You seem to have a really good handle on dehydrated food. Do you have any other recipes you care to share? Can't wait for my first spring trip. Thinking beans and bannock for a lunch with a side of freshly caught trout. Cheers.


Top
 Profile  
 
PostPosted: March 29th, 2014, 12:18 pm 
Offline

Joined: April 15th, 2007, 7:36 am
Posts: 18
Location: Ottawa
BOWL oops, guess it goes along with the subject though. Where's the spell check when you need it??


Top
 Profile  
 
PostPosted: March 29th, 2014, 4:01 pm 
Offline
User avatar

Joined: September 26th, 2003, 3:26 pm
Posts: 75
Location: Manhattan, Kansas
I brine the dried beans in 3 tablespoons of salt in 1 gallon of water. This softens the bean's skin and interior without the inside getting mushy. (I got this tip from America's Test Kitchen.)

Soak the beans in the brine solution for a full 24 hours before cooking. Drain and rinse thoroughly, then cook as normal. This solves the...vapor problem. (I don't remember where I got this tip, but it really works.)

Pete


Last edited by CPeters on March 30th, 2014, 6:51 pm, edited 1 time in total.

Top
 Profile  
 
PostPosted: March 29th, 2014, 7:13 pm 
Offline
User avatar

Joined: December 19th, 2006, 8:47 pm
Posts: 8929
Location: Rattlesnake Pond ME
rayyronn wrote:
BOWL oops, guess it goes along with the subject though. Where's the spell check when you need it??

:rofl: :rofl:

A great chuckle!!


Top
 Profile  
 
PostPosted: March 30th, 2014, 11:18 am 
Offline

Joined: December 9th, 2012, 9:57 am
Posts: 344
rayyronn wrote:
BOWL oops, guess it goes along with the subject though. Where's the spell check when you need it??


No, "bowel full" pretty well nailed it. :rofl:

My American aunt used to cook huge and wonderful holiday meals for us, whenever we went Stateside for a visit. Years later, I was going through a family cookbook with my Mom, and came across the much loved Homemade Baked Beans Recipe. It had everything you'd expect, including molasses, dried beans, brown sugar etc. To my surprise it also included canned baked beans! What the...? My Mom said "It's called a short cut, so what?" I'll try the recipes shared in this thread, thanks very much for them. We add hot sauce to many things here at home, and I dry home grown chilli peppers for our meals; never thought of hot baked beans before. Excellent idea, thanks.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 30 posts ]  Go to page Previous  1, 2

All times are UTC - 5 hours


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group