In the Kitchen with Jenny

Monday, June 24, 2013

Bac'n Beans

I think these taste just like pork and beans but with bacon (which is technically still pork) so my husband came up with the name Bacon Beans but to take out the "o" and make it an apostrophe.

Bac'n Beans

1 pound dry Great Northern beans

4-5 slices bacon, chopped

1/3 cup diced onion (1/2 cup if you chop instead of dice)

1 teaspoon dried sage

Two good pinches of red pepper flakes

4 Tablespoons tomato paste

2 Tablespoons honey

2 cups chicken broth

15 oz can tomato sauce

Place beans in large pot and cover with water. Bring to boil and boil for 2 minutes. Turn off heat and let sit covered for an hour. Drain the beans and return to pot. Cover with at least 2 inches of water and return to boil. Simmer, covered, until the beans are soft. Takes approximately an hour. Drain.

Meanwhile in a smaller pan cook the bacon until nearly done. Drain off most of the fat. Add onions.

Cook until golden brown and soft.

Add red pepper flakes and sage. Cook for 1 minute. Add tomato paste, honey, chicken broth, and tomato sauce. Stir to combine and then pour into beans.

Stir well. Cover the pot with an oven proof lid or two layers of foil. Cook at 325 degrees for 1-1/2 hours, removing cover for last 15 minutes.

Thursday, June 20, 2013

Foodie Friends Friday Linky Party #49

Welcome to Foodie Friends Friday Fresh Fruit Party!

Last week's recipes that received the MOST CLICKS. I was honored to have my dad's favorite dessert, CHERRY TORTE, chosen as one of them!

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Thank you to everyone for making last week's Foodie Friends Friday Sweet Treats party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

Garden Chowder

1-1/2 teaspoons dried sage
1/2 teaspoon dried thyme
1/3 cup flour
2 cups milk
2 cups chicken broth ***
2 Tablespoons grated onion
1 cup thinly sliced carrots
2 cups diced sweet potatoes
3/4 cup frozen sweet corn (from the can is also acceptable)
2 cups thinly sliced fresh spinach
salt and pepper to taste

Slice carrots thin (thinner than my photo here!) and dice sweet potatoes

In medium size pot add the sage (rub between your fingers to break up as needed), thyme, flour, milk, and chicken broth. Whisk to disperse the flour. Dump in carrots, sweet potatoes, and onions.

Bring to boil, turn down to simmer stirring occasionally. Simmer until veggies are soft. My carrots took longer than the sweet potatoes so check them. Slicing them thinner than I did will speed them along. Look how the soup starts to turn a beautiful orange. Takes about 30 minutes. Be sure to stir here and there so it doesn't stick to the bottom. Your chowder will lose a little liquid and thicken up nicely.