Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Maple-Rum Baked Beans Recipe

	Category	Bean Recipes
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	Ratings	0

Ingredients And Procedures

2 C Dried Navy Beans

2 Tsp Sesame Oil -- *NOTE, dark

1 Sm Onion -- peeled

1 C Maple Syrup -- pure

1/4 C Dark Rum -- **NOTE

2 Tsp Salt

1 Tsp Dry Mustard

*NOTE: Original recipe used 2 T dark sesame oil.

**NOTE: Omit the rum if you prefer, but it lends a rich flavor. What I did since I didn't have any rum was to use 2 t rum extract - it was really good.

Soak beans in water to cover 8 hrs or overnight.

Preheat oven to 300 deg F. Drain beans, rinse and add to a heavy kettle with 6 C fresh water. Bring to a boil; lower heat and simmer 10 min. Drain beans, reserving cooking water.

Place beans in bean pot or ovenproof casserole; mix with sesame oil. Place onion in center of pot. In small bowl, mix maple syrup, rum, salt, dry mustard and 1/2 C reserved bean liquid. Pour mixture over beans. Add just enough bean liquid to cover beans. Cover pot; bake 2 hrs.

Add remaining bean liquid. Stir well; bake until beans are soft and liquid is nearly absorbed, 1 1/2 - 2 hrs more. Add water as needed. Uncover casserole during the last 30 min of bakng. Serve hot.

Makes 8 side dish servings or 6 as a main dish.

Helpful Hints: To prepare beans in a slow cooker, simmer soaked beans in 6 C water in saucpan until beans are tender, 40 - 60 min. Drain, reserving cookign liquid. Add beans to slow cooker with 1/2 C reserved bean cooking liquid, copped onion and remaining ingredients. Cook on high 5 - 6 hrs, or low 10 - 12 hrs.

Try soaking beans using the quick soak method. Cover beans with 6 C water in a heavy pot, bring to a boil, boil gently 2 min, turn off heat, cover and let stand 1 hr. Drain; proceed with recipe.

Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com

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<h1>Maple-Rum Baked Beans</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 C Dried Navy Beans <P>2 Tsp Sesame Oil -- *NOTE, dark <P>1 Sm Onion -- peeled <P>1 C Maple Syrup -- pure <P>1/4 C Dark Rum -- **NOTE <P>2 Tsp Salt <P>1 Tsp Dry Mustard <P><P>*NOTE: Original recipe used 2 T dark sesame oil. <P>**NOTE: Omit the rum if you prefer, but it lends a rich flavor. What I did since I didn't have any rum was to use 2 t rum extract - it was really good. <P>Soak beans in water to cover 8 hrs or overnight. <P>Preheat oven to 300 deg F. Drain beans, rinse and add to a heavy kettle with 6 C fresh water. Bring to a boil; lower heat and simmer 10 min. Drain beans, reserving cooking water. <P>Place beans in bean pot or ovenproof casserole; mix with sesame oil. Place onion in center of pot. In small bowl, mix maple syrup, rum, salt, dry mustard and 1/2 C reserved bean liquid. Pour mixture over beans. Add just enough bean liquid to cover beans. Cover pot; bake 2 hrs. <P>Add remaining bean liquid. Stir well; bake until beans are soft and liquid is nearly absorbed, 1 1/2 - 2 hrs more. Add water as needed. Uncover casserole during the last 30 min of bakng. Serve hot. <P>Makes 8 side dish servings or 6 as a main dish. <P>Helpful Hints: To prepare beans in a slow cooker, simmer soaked beans in 6 C water in saucpan until beans are tender, 40 - 60 min. Drain, reserving cookign liquid. Add beans to slow cooker with 1/2 C reserved bean cooking liquid, copped onion and remaining ingredients. Cook on high 5 - 6 hrs, or low 10 - 12 hrs. <P>Try soaking beans using the quick soak method. Cover beans with 6 C water in a heavy pot, bring to a boil, boil gently 2 min, turn off heat, cover and let stand 1 hr. Drain; proceed with recipe. <P>Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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