This recipe on Food52 for Boston Baked Beans is really good, I made it last summer. Then a couple of weeks ago, I saw this recipe for Maple Baked Beans on the Serious Eats site and knew it was time to make some mapley baked beans of my own. Almost completely local, and while not an entire meal, a substantial dish that is somewhat of a feast on its own.
I decided to use more of the methodology from the Food52 recipe, but went with some of the quantities from the Serious Eats recipe.
First I set the oven to 250F, cleaned about 2 cups of Cayuga Pure Organics Yellow Eye beans, and then chopped up a local sweet onion. I decided to keep the recipe as simple as possible and kept my ingredient list way down. As soon as all of my ingredients were prepped I melted a nice hunk of Ronnybrook butter in the pot (you need a pot or dutch/french oven that is both stove top and oven safe, as well as a lid).
|Enjoying a cup of baked beans by the fire|
If you grew up eating baked beans from a can, like I did, you'll really love fresh baked beans out of the oven, plus having the oven on for so long really helps to keep the house warm!
I'm going to cheat now and leave you with a photo of the thumbprint cookies I made last week using Marisa's recipe from Food in Jars. They're far from local, I mean, I used the fancy new Thomas Keller backed C4C gluten free flour mix, organic sugar, and almond extract from very far away, but the butter is 100% local, and the fillings consist of my blubapricot jam and my dark chocolate raspberry jam, which are both local aside from the sugar, lemon, and chocolate...yeah.