tag:blogger.com,1999:blog-5086745178674356329.post6674689687835639774..comments2023-12-23T00:03:22.316-06:00Comments on For Love of the Table: Dandelion Greens... In a Gratin with White Beans, Tomatoes & Garlic SausagePaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5086745178674356329.post-30300871015200864072017-12-03T22:04:54.220-06:002017-12-03T22:04:54.220-06:00I have never heated the spicy pork and beans up be...I have never heated the spicy pork and beans up before putting it in the oven...although I've thought about it (figuring it would knock a couple of hours off of the cooking time). It's nice to hear that it works well. <br /><br />I have never made that dish from Gourmet...I will have to look it up, it sounds fantastic! <br /><br />It means so much to me to know that you enjoy my posts...and cook with the recipes I share. Thanks for letting me know!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-27276364620100822602017-12-03T20:04:59.026-06:002017-12-03T20:04:59.026-06:00I have made your Spicy Pork and Pinto Beans many t...I have made your Spicy Pork and Pinto Beans many times! It is very easy and tastes great and is one of my favorite dishes. I forgot that it uses the slow cooking in the oven of beans without presoaking. Does your recipe mention heating the pot on the cooktop to boiling before putting in the oven? This tends to speed things along when needed and does not seem to change the final result.<br /><br />That dish reminds me of Red-eye Braised Lamb Shanks and Beans from Gourmet 1996 which also cooks beans with a braised meat. I haven't made it for a while and have never used the coffee, but if I make it again I think I will use the coffee. The combination of finely chopped red pepper, carrot, onion, garlic, and bacon is just great.<br /><br />I always watch for your next recipe!Cecilianoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-46108593091252891652017-12-03T17:21:03.219-06:002017-12-03T17:21:03.219-06:00Cecilia, Thanks so much for sharing your experienc...Cecilia, Thanks so much for sharing your experience with cooking beans! Beans can be tricky. I have never tried distilled water (I don't usually keep it on hand), but I do like cooking beans in the oven. You probably noticed it is the alternate method in the recipe...although I don't do it as low (and consequently for as long). Cooking beans on the stove top does seem to encourage the beans to cook unevenly. I picked up the oven method I mention in the recipe from Deborah Madison's book Vegetarian Cooking for Everyone. I will have to try your lower temp sometime. <br /><br />I do have one recipe that I make...with pinto beans...that uses the oven at 250-deg: <a href="http://www.forloveofthetable.com/2011/03/food-for-march-madness.html" rel="nofollow">Spicy Braised Pork with Pinto Beans</a> It cooks for 8 hours though...I imagine this is because of the acidity in the tomatoes (which I have heard can interfere with the softening of the beans) and all of the other ingredients. The recipe turns out perfectly every time. I don't know why I never thought to try it with just the beans.<br /><br />Thanks again for commenting. And if you love beans, I do think you will love this gratin!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-89913070471841619702017-12-03T13:04:07.763-06:002017-12-03T13:04:07.763-06:00I want to make this gratin! It sounds wonderful.
...I want to make this gratin! It sounds wonderful. <br /><br />You do not have to post this comment. I just wanted to share my experience cooking beans.<br /><br /> I cooked pinto beans every few days in New Mexico for 25 years; cooking them on top of the stove, sometimes soaking sometimes not. Great results even using beans many years old, left in an old ranch house.<br /><br />Then I moved to Indiana and had terrible results cooking beans. Finally my daughter received a cookbook as a science award from her high school. It discussed cooking beans and said that in New England people used distilled water instead of tap water. Ah ha! So I added that to my process. I can't remember how I found the final step, perhaps the same source. But I just wash the beans, cover with distilled water, put in a cold oven and set for 250 degrees. Pintos are perfect in 4 hours. No spill overs on top of the stove and works every time, everywhere!Cecilia Webernoreply@blogger.com