$14.00
Calolea’s OLIO NUOVO: FRESHLY PRESSED OLIVE OIL- First-Press New Harvest Olive Oils, Air-Freighted ASAP. Olio Nuovo is the first extra virgin olive oil to be released each year, meant to be enjoyed as soon as it comes out of the centrifuge. These freshly pressed oils are vibrant green in color, with silken texture, robust, spicy flavor, and aromas of artichoke, black pepper, green apple, and freshly cut grass. In short, Olio Nuovo is olive oil in its most intense, raw state… the ultimate condiment. Use it lavishly and as soon as possible.
Quantity discounts on Olive Oil and Balsamic Vinegar. For both 250 ML and 500 ML Sizes, discount applied at checkout, applies to mix of products.
6-11 Bottles: Save .50/bottle
12+ Bottles Save $1.00/bottle
Description
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.
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