carrot pineapple salad, scalloped potatoes and baked beans. Ahhh, summer.
Baked Beans serves 4
1/2 pound dried small beans (I found some lovely little brown beans at the market)
1 teaspoon dry mustard
1 tablespoon tomato paste
1/4 teaspoon salt
3 tablespoons molasses
1 tablespoon brown sugar
3 or 4 thick sliced bacon, chopped
1/2 small onion, chopped
Soak the beans overnight (or if you don't have the time ahead, bring to a boil and let sit for an hour). Drain the beans then cover with fresh water by about an inch and cook over lowish heat for about an hour. You don't want them fully cooked. Pour off some of the water and reserve. You want the beans to only be slightly covered, not soupy. Mix together in a bowl all the rest and then mix into the beans. Place covered in a 250 degree oven for about 4 hours. Stirring every hour or so, checking to make sure they are not too dry - if so add some of the reserved water. When tender, s&p to taste.