Trapper's Camp Beans |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||||
| INGREDIENTS: | ||
| 1 pound dried beans (great northern, yellow eye, or pinto) | 4-1/2 cups cold water | 1/4 pound unsliced bacon or salt pork |
| 2 leeks, cleaned and thinly sliced | 2 cups chopped onion | 1 onion, peeled |
| 6 whole cloves | 1 13-3/4 ounce can chicken broth | 5 carrots, cut into 1-inch slices |
| 3 garlic cloves, minced | 2 tespoons Tabasco pepper sauce | 1 teaspoon dried thyme |
| 1 teaspoon dried marjoram | 1 teaspoon dried sage | 2 bay leaves |
| 2 bay leaves | 6 whole black peppercorns | 1 16-ounce can whole tomatoes, crushed |
| 1 pound Polish sausage, suct into 1/2-inch slices | ||
| 1 | Rinse and pick over the beans. In a 6-quart Dutch oven or heavy ovenproof pot, soak the beans in the water overnight. Do not drain the beans. |
| 2 | In a skillet over medium heat, brown the bacon or salt pork on both sides. Remove the meat and drain on paper towels. Add the leeks and chopped onion to the skillet and cook for 10 minutes, or until tender. Add the bacon or salt pork, leeks, and chopped onion to the beans. |
| 3 | Stud the whole onion with cloves. Add the onion, broth, carrots, garlic, Tabasco sauce, thyme, marjoram, sage, bay leaves, and peppercorns to the beans. Bring to a boil, reduce the heat, and simmer, covered, for 1 hour, stirring occasionally. Stir in the tomatoes and sausage. Preheat the oven to 350 F. and bake the casserole, uncovered, for 1 hour, or until almost all the liquid is abasorbed. |