Jacob’s Cattle Baked Beans Print Serves: 6 A New England staple, made differently in each home, these beans are both sweet and smoky and are a wonderful addition to a summer picnic. Serve alongside green or potato salad and some barbecue and you’ve got it made. Ingredients
- 1 pound Jacob’s Cattle Beans
- ½ pound bacon
- 1 medium onion, peeled and diced
- ½ cup maple syrup
- ¼ cup brown sugar
- 2 Tbsp tomato paste
- 2 Tbsp mustard (Dijon or other favorite)
- 1 Tbsp soy sauce
- salt and ground pepper, to taste
- 2 Tbsp cider vinegar
- Chipolte pepper, to taste
Farmers To You Ingredients:
Other Fresh or Pantry Ingredients:
- onion, brown sugar, tomato paste, Dijon mustard, soy sauce, salt and pepper and chipolte to taste.
This soup from Southern France fulfills those late summer/early fall cravings. You still want to taste your garden but you want something a little warming. This is not a long cooking soup, so the flavors remain fresh and bright. Swirling a dollop of pistou (similar to pesto minus the nuts) into each bowl before serving brightens the flavor even more. There are so many variations to be found with this Provencal soup – no one recipe is the “right” one.
Posted in Recipes, Shannon's Kitchen Also tagged basil, celery, fall, parsley, pasta, pesto, summer, tomatoes, vegetable soup, zucchini
So here’s another side for your holiday cookout. This one is barely a recipe. The dried beans get cooked and then you stir in a container of Joe’s Soups Pesto. Here’s another shortcut – I didn’t soak the beans before I cooked them. I typically do, but Greg reminded me that these beans are so fresh they don’t need that extra attention. He’s right.
Beans with Pesto Print Author: Shannon Hepburn Serves: 6-8 Ingredients
- Place the beans in a pot with 2 quarts of water, the onion, garlic and bay leaf.
So now that your beans are soaked, cooked and stored – (either in the fridge or the freezer) you’re ready to roll. Here’s another quickie for breakfast or dinner.
Beans & Eggs Print Author: Shannon Hepburn Serves: 2 servings (easily doubled, tripled or quadrupled) Ingredients
Read about Soaking and Cooking Dry Beans
- Heat the beans in a skillet with the enchilada sauce.
My Jacob’s Cattle beans are cooked and ready to go. Last week I shared a rich slow food stew with lamb and prunes. By contrast, this recipe is super fast, vegan and an ideal weeknight meal. This is Heidi Swanson’s recipe from her fantastic blog 101 Cookbooks. I was tempted to add a few extras – some carrots and celery I have hanging out in the fridge, but I wanted to see how the soup tasted with only the few ingredients listed. The only change I made was to use Jacob’s Cattle beans in place of white beans.