Manzanillo Olive Oil – Harvest 23/24

Description

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Grandma’s Baked Beans

Recipe provided by longtime customer Georganne White

This old-fashioned, long-cooking bean recipe is adapted from my grandmother’s German mother’s baked beans made on a wood-burning stove. She would have added 1” cubes of ham or smoked ham hocks. I have omitted the meat and added, instead, smoked paprika and tamari sauce for a smoky undertone. Calolea Manzanillo Harvest Olio Nuovo Olive Oil gives a full-bodied, creamy finish.

Ingredients:

1-1/2 cups dried navy or white beans
¼ cup Calolea Manzanillo Harvest Olio Nuovo Olive Oil
1 cup applesauce
1 medium onion (red or sweet), peeled and coarsely chopped
¼ cup tomato paste
2 garlic cloves
1 carrot, coarsely chopped
2 teaspoons salt
1 Tablespoon smoked paprika
2 Tablespoons Dijon mustard
2 Tablespoons Tamari sauce

Instructions:

Soak dried beans overnight in cold water, enough to cover beans with at least 1” of water. Drain. Simmer in fresh water for 45 minutes until tender and beginning to split. Drain beans and retain cooking liquid.

In blender, combine applesauce, onion, tomato paste, garlic, carrot, salt, smoked paprika, Dijon and tamari. Blend until smooth,

Use a heavy non-metal, lidded casserole (enameled, ceramic, Corning ware, etc). Layer ingredients starting with 1/8 cup Calolea Manzanillo Harvest Olio Nuovo Olive Oil, then ½ drained beans, ½ puree, balance of beans, rest of puree and top with 1/8 cup Calolea Manzanillo Blend Olive Oil. Add bean cooking liquid to the top of ingredients. Cover.

Bake: 350 degrees, covered, for 1 hour. Gently stir. Reduce oven temperature to 300 degrees and cook for 4 hours, stirring once or twice an hour. Add reserved cooking liquid if mixture is dry. Uncover the final ½ hour to lightly brown, if needed.

Serve as a side dish or a bowl of beans. Reheat a serving of leftovers and top with a poached egg for a hearty breakfast. Make a favorite depression-era sandwich of cold baked beans between two slices of whole-grain bread.