Hello again, tonight Amy made her very tasty homemade slow cooked Vegetarian Boston baked beans. Of course, baked in our Lodge cast iron pot – 5 qt.
Baking the beans to soften them takes about about 3 hours.
Cast iron is excellent for baking beans.
Amy does not presoak the beans, she just adds the beans, Concentrated vegetable stock, water, and a couple of Bay leave, then pop it into the oven @ 345F.
Once the beans are soft, she removes them, then adds the remaining ingredients. The amount of each ingredient depends on the size of you pot. Our pot being 5 qt does not hold much.
You will need: dried white beans, a yellow onion, a green pepper, vegetable stock, molasses, dark brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, kosher salt, freshly ground pepper, bay leafs, and hot sauce.
We cook, bake, and season with Bone Lee’s Gourmet Hot Sauce. The sauce is local to Key Largo, Go Local!
With the beans baked add the remaining ingredients, add more water if needed.
Mix thoroughly and cover then place on the stove top for an hour. Set the burner on low temp.
Along with this great dish we had Baked red and sweet potatoes; Amy tossed them into the oven when while the beans were on the stove.
I Sautéed onions, Button mushrooms, Brussel sprouts, and a couple of Broccolis in my smallest cast iron skillet. This dish is the topping for my Red potatoes. Some time I add hot sauce and some time I do not. But you must always have some ready!
When the Sweet potatoes were done, I whipped them in the mixer adding a bit of Brown sugar and a Table spoon of butter.
That was the our meal for tonight.
Thanks for reading Kev’s Key Largo Living.