This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Baked Beans cowboy style
Further to my experiences at the recent Calgary Stampede, it reminded me of what a staple dried beans were to early explorers and settlers.
Due to their lighter weight and ability to store for long periods of time, dried beans have been a source of protein that is easily transported. When they're soaked and then cooked along with some meat if available, it makes a filling and nutritious meal.
Small white beans are sometimes known as Navy beans because they were used by all the navies for long journeys where it was not always practical to take or get fresh supplies. This rationale also applied to long overland journeys where weight and space were constraints on what could be taken along.
The recipe that I have chosen for this week is a variation of the classic beans that were a staple of the western settlement.
This recipe uses canned beans rather than dried and also uses a variety of beans rather than just white beans, the addition of the beef and bacon makes it a complete meal if desired; personally I prefer to serve it as a side dish.
By making it in a slow cooker, it also means that you can start it in the morning and then have it ready at night. The other option is to prepare it the night before and then take it from the refrigerator and start it in the slow cooker.
Slow Cooker Barbecue Beans
Serves 8
Ingredients
500 g Lean ground beef
100 g chopped raw bacon (I use bacon ends if available)
100g onion, finely chopped
100 g green pepper finely chopped
100 g celery small diced
2 398 ml cans of pork and beans
1 398 ml can of kidney beans
1 398 ml can of lima beans or if you prefer, garbanzo beans
250 ml ketchup
15 ml liquid smoke
15 ml salt
5 ml ground black pepper
15 ml tabasco
1/2 tsp garlic powder
Directions
1. Place beef into a large skillet and cook over medium heat till browned. Drain and set aside.
2. Put bacon into skillet and cook until brown, drain and set aside.
3. In slow cooker combine all ingredients, including the liquid from the beans. Cook on low heat for 5 to 6 hours.
4. Taste for seasoning and serve.
