Boston Baked Beans

I stress out.  Like crazy.  And rarely over seriously things; instead, it's over stupid little things that are completely out of my control.  I don't stress out over things at work, but instead over whether a 6 year old is going to like her birthday present enough.  I don't stress over bills, but believe you me, I will stress out if my monthly Bon Appetit is even just a few days late in the mail.  It's ridiculous and makes little sense, but it's what I do.  And when I do it best, it's over food.

Mostly whether or not people are going to like it.  It may not seem like it, but I am in serious stress mood the first time I bring cookies into work.  Or bring a buttermilk cake to a cookout.  Or share my food with Ben's family.  I know it's not really true, but at the same time, I very much feel like everyone that tastes my food judges me on it.  It's why if that first batch of cookies isn't good, I won't bring them to work.  And it's why I made my favorite stand by cake the first time meeting Ben's coworkers instead of trying a new recipe.  And it's also why these beans came about.

Ben and I will be retiring to a cabin in the woods of Minnesota in a little while to hang out with his family for half a week.  Every day at noon, fish are fried and everybody brings a potluck dish to share.  Since I didn't want to spend my mornings in the kitchen, I brilliantly thought I would bring my crock pot to help out.  I decided baked beans would be a hit, plus who doesn't want to be the girlfriend who makes amazing baked beans from scratch?  I just couldn't let the first time I tried the recipe though be in a cabin in the woods of Minnesota.  

So I did a test run.  And I am glad I did.  These beans are great, don't get me wrong.  Sweet, with salty goodness from the bacon, the taste you really can't beat.  My crock pot, on the other hand, is probably what I should be stressing over.  This is my third batch of beans and my third time of having slightly crunchy beans after 10 hours.  I needed to cook the beans on a high for 3 more hours to get them tender.  But after that?  These are beans I don't need to stress over sharing. 

Boston Baked Beans

From Simply Recipes

1 lb. dry white beans (I used Great Northern)

1/3 c. molasses

1/3 c. brown sugar

4 Tbsp. Dijon mustard

1/8 tsp. ground clove

3 1/2 c. hot water

1/2 lb. thick, smoked bacon, in 1 inch chunks

1 medium onion, diced

Rinse and sort beans, discarding any stones.  Put in large pot and cover with at least 2 inches of water.  Leave to soak overnight.

Drain beans.  Line the bottom of the crock pot half of the bacon, using the fattiest pieces.  Layer on half of the beans, followed by all the onion.  Add rest of beans, followed by the rest of the bacon.  

Into the hot water, mix molasses, brown sugar, mustard and ground cloves.  Pour over beans, making sure liquid covers beans.

Cook beans on low heat for 8-10 hours, until tender.  Adjust seasoning with salt if necessary (I didn't think it needed it).

Bacon-Cheddar Corn Muffins

I'm so sorry to already be moving the delicious raspberry buttermilk cake from the top of the page.  It's my favorite recipe on this site.  Well, at least right now it is.  I do remember being quite in love with a certain cornbread with cranberries.  But, as I have been told, all good things must come to an end.  Well, sorta.  There is a buttermilk cake in my oven and the smell is making me quite happy. 

In reality, I really shouldn't be that bummed out.  These muffins are very good in their own right.  They hit all of those things that they promise.  There was a cheesiness, and a little bit of heat from the jalapeno.  There was corn, although in my opinion, if I was craving some cornbread this wouldn't quite do the trick.  And the bacon, well when isn't bacon a delicious addition to anything?  Did you know they make bacon vodka now.  Bacon vodka!  Sigh...  I digress.

Anyways, these will do you proud.  They might not ignite any undying flames of love within your very being, but they are satisfying.  And I imagine even more so when paired with a chili or tomato soup.  And they freeze and reheat well, as I just discovered. 

Use the good cheese and bacon, cause you're going to taste it.  Also, hey look!  You can use the leftover buttermilk you have from making my favorite cake, which I am sure you all have by now.  See, I am looking out for you.

Bacon-Cheddar Corn Muffins
Adapted from May 2011's Cooking Light

1 c. all-purpose flour
3/4 c. yellow cornmeal
1/2 c. shredded sharp cheddar cheese
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cumin
1/4 tsp. salt
4 thick cut bacon slices, cooked, drained and crumbled
1 jalapeno pepper, seeded and minced
1 1/4 c. buttermilk
1/4 c. canola oil
1 large egg, lightly beaten

Preheat oven to 375.  Line 12 cup muffin tin with paper liners. 

Combine flour, cornmeal, cheese, sugar, baking powder, baking soda, cumin and salt in large mixing bowl.  Whisk together.  Whisk in bacon and jalapeno.  Make well in center of dry mixture.

Combine buttermilk, oil and egg in a small bowl.  Mix well.  Dump mixture into well in dry mixture.  Stir until just moist, do not over mix.

Pour batter evenly into 12 muffin tins.  Bake at 375 for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Cool 5 minutes, in pan on wire rack.