Secret Weapon for a Winter's Night

Brew me a cup for a winter's night.
For the wind howls loud and the furies fight;
Spice it with love and stir it with care,
And I'll toast our bright eyes,
my sweetheart fair.
           ~Minna Thomas Antrim

It has been another cold, winter's day here. We took down the Christmas decorations, including all 4 trees. All the while we worked this afternoon, it snowed outside . But we were warm and snug inside... and would stay that way into the evening. What's our secret?

Beans!

I was raised in a Yankee home, where baked beans and brown bread were regular winter fare. My husband was born in Kentucky and ate soup beans and corn bread often. We both love beans, though in somewhat different styles. Sometimes Lanny will fix beans his way, sometimes I fix 'em my way. Today was my turn to cook the beans. And we both agreed they were tasty, filling, and will keep us warm tonight.

If you are struggling with being warm, try a pot of beans. Here is my recipe, which is a modified version of my Grandma Ruth's Baked Beans (New England style) recipe. You will need a crock pot or an oven-proof dutch oven or large covered casserole dish. You do NOT have to soak the beans overnight for this recipe!

Barb Bertram's Baked Beans

2 cups dry pea (or navy) beans

 Rinse the beans and remove any debris or discolored beans. Place in a large pot, cover with water to 1 inch over the top of the beans. Place on high heat and bring to fast boil. Boil for 5 minutes, then remove from heat. Add 1 tsp baking soda and stir, then pour all into a colander and rinse well. Put the rinsed beans back in the pot, cover again with 1 inch of water and bring to a simmer. Simmer for 45 minutes.

Do not drain beans after 45 minutes. Place the beans, liquid and all, in the crock pot or dutch oven. Add the following:

5 Tbsp. brown sugar or maple syrup

1 tsp salt

2 tsp. prepared mustard (I like Dijon)

1 tsp horseradish (I usually add a LOT more-- more like 2 Tbsp... it doesn't make  it sharp, but sweetens up as it cooks)

chopped ham, ham bone, or lean salt pork-- the more you put in, the heartier this dish will be!

If you are using a crock pot, cover and cook on high for 4 to 5 hours, or low for about twice as long. If you are using the oven, bake covered "in a slow oven" (or about 275 - 300 degrees) for 4 to 5 hours.

Serve in bowls piping hot with your choice of bread-- Brown Bread  or corn bread is our choice! I put ketchup, horseradish, and hot sauce on the table as garnishes. Prepare to remove your heavy sweater during this meal-- it will really warm you up!

Happy eating!