Recipe#102

Title: Baked Beans 07

From: Ian Rice IAN_P_RICE@msn.com 
 Newsgroups: rec.food.recipes 
 Subject: Baked Beans 
 Date: 20 Apr 1997 08:21:31 -0600 
 Message-ID: UPMAIL04.199704190939010656@msn.com
Baked Beans
1 lb dried haricot or pinto beans, soaked for 6 hours in fresh water
 1/2 head celery
 1 medium-sized onion
 6 cloves
 4 oz tomato puree
 2 oz sun-dried tomatoes, roughly chopped
 1/2 oz soft brown sugar 
 Bring the beans, which have been thoroughly soaked, to the boil in
 the water they were soaked in.  Boil for 10 minutes, strain, discard
 the water and cover again with fresh water to the depth of half an
 inch above the surface of the beans. Finely chop the celery, peel
 the onion and stick the cloves into it and bury it and the chopped
 celery in the beans.  Add the tomato puree, the sun-dried tomatoes
 and the soft brown sugar.  Although it isn't authentic in Massachusetts,
 at this stage you can also add a tablespoon of olive oil.
 Bring gently to the boil, cover the pot and either simmer on top
 of the stove or in a medium oven Gas Mark 4/350F/180C for 1 1/2 to
 2 hours until the beans are completely cooked and have absorbed
 all the liquid.  Check halfway through to make sure that the liquid
 isn't drying out too much.  Conversely, if there is still a lot of
 liquid at the end of the cooking time, remove the lid and boil
 rapidly, stirring continuously until the sauce id thickened.
 When the beans are completely cooked stir the mixture and remove
 the onion.  You may remove the cloves, chop the onion and put that
 back if you choose - it's optional.  Salt the dish at this point
 using about a teaspoon of salt and check for the balance of sweet
 and sour and adjust.
 Serve 6-8
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