One of our favourite suppers when I was growing up was my mother's homemade baked beans. Oh my but they were absolutely gorgeous. She would start the night before by soaking the dried beans overnight and then early the next morning, often even before anyone else was up, she began her magic with them . . . putting everything together and into her bean crock and into the oven, so that by the time we woke up we could already smell the deliciousness that was waiting for us later in the day!
Homemade baked beans are not a slow supper, but they are surely worth the wait. We always had them with weiners, or ham and thick slices of homemade bread. My mother always sprinkled vinegar on hers. She said it took away the "snap," meaning the musical after effects. My dad always liked to sprinkle sugar on his.
We sprinkled both on ours. What can I say. Try it, it's good.
I don't know what has happened to the weather lately, but today was bitter cold and we were craving something warm and comforting for our tea. I had been eyeing this recipe up in a book of mine called "The Vegetarian Pantry" by Chloe Coker and Jane Montgomery, for "Homemade Baked Beans." Today was the perfect day for me to make them.
I wouldn't exactly call them homemade, but after having made them todayI would say they taste pretty close to homemade . . . with an extra bit of a pizzazz. They were delicious actually and we both really, really enjoyed them. Whilst they were not really quick to make, they were worth the extra time. They made an excellent store cupboard supper. Todd had his in the British way . . . on toast.
*Cheat's Baked Beans*Serves 2 to 4