I had a hankering for baked beans and brown bread the other week, so I stopped by Whole Foods and picked up some Jacob’s Cattle beans, which according to John Gould in his book The House that Jacob Built (a book I love dearly), are the only beans to use for baked beans. He also says to use a well-seasoned bean pot on a wood stove, and to put in salt pork (or bacon), but I had to adjust a little. I used a crockpot and some G. Washington broth. And a recipe from one of my favorite cookbooks, Fresh from the Vegetarian Slow Cooker, Maple Baked Beans.
The beans turned out really thick and juicy, although if I do it again, I will put in more beans per broth. Then I needed to find the brown bread. I remembered buying brown bread here somewhere, but since this is the Midwest, it’s easier to buy lefse in the grocery store than New England brown bread! I thought about making some, but I didn’t have any cans. So I started looking online to see if I could find out where it was sold. I found some on Amazon I could have gotten with free 2-day shipping (yay Amazon Prime!), but I wanted it NOW. I finally found some at Lund’s, which is five minutes from my house, and I ran and bought four cans, although they were the kind with raisins…aaah, it’s ok. And yes, the B&M company is based right in Portland, ME — a little taste of Downeast Home! 🙂
So today for lunch I sat down with some maple baked beans, brown bread, and steamed broccoli with salt and single-source olive oil from Spain….Ahhhh, bliss. 🙂 Who needs turkey?