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| Baked beans rank right up there with apple pie in the American lexicon. Everyone loves them and everyone eats them - every summer. With a new century comes a new taste to this centuries-old summer favorite. For the first summer of the new millennium you can stretch your culinary imagination and traditional baked bean recipe with a wide variety of beans and other surprising ingredients. The chefs at the Bean Education & Awareness Network (B.E.A.N.) have created some delicious variations on the traditional baked bean theme. They're just in time for the annual celebration of the venerable dish, for July is also Baked Bean Month. While white beans are the tasty foundation for the traditional recipe, beans of other varieties are bound to delight baked bean enthusiasts just as much. Barbecued Baked Beans are seasoned with traditional ingredients like tomato sauce, brown sugar and bacon, but the tasty twist is in the recipe's beans - Navy beans, Lima beans, Blackeyes and Red beans. Wild Mushroom Beans engage the palate in a dynamic array of flavors. Simple to prepare, this dish combines Pinto, Great Northern and Kidney beans with wild mushrooms, seasoned with parsley and thyme. A Delicious History Baked beans are almost as old as the nation. This American original dates back to eighteenth century New England when Puritans combined staples of colonial food cupboards - beans and pork - to create a dish for Saturday supper. Baked beans became so associated with Boston that by 1850 the city's name was attached to the dish. BARBECUED BAKED BEANS - Top of Page Makes 8 main-dish servings (about 1 cup each)* or 12 side-dish servings (about 2/3 cup each) Preparation time: 10 minutes Baking time: 1 1/2 hours 1 can (15 ounces) Lima beans or 1 1/2 cups cooked dry-packaged Lima beans, rinsed, drained 1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained 1 can (15 ounces) Navy beans or 1 1/2 cups cooked dry-packaged Navy beans, rinsed, drained 1 can (15 ounces) Blackeyes or 1 1/2 cups cooked dry-packaged Blackeyes, rinsed, drained 1 can (8 ounces) reduced-sodium or regular tomato sauce 1 cup reduced-sodium or regular barbecue sauce 1 cup chopped onion 1 cup chopped green bell pepper 3/4-1 cup packed light brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard or 2-3 teaspoons prepared mustard 1/3 cup cooked crumbled reduced-sodium or regular bacon Mix all ingredients, except bacon, in 2-quart casserole. Sprinkle bacon over top of casserole. Bake, covered, at 350° F. for 30 minutes; bake, uncovered, 1 hour, or until thickened. NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another. *Nutrient Information Per Serving: Calories 319 Carbohydrate 65 g Protein 14 g Fat 2 g Folate 194 mcg Dietary Fiber 11 g % Calories from Fat 6 Sodium 922 mg Cholesterol 3 mg Calcium94 mg  WILD MUSHROOM BAKED BEANS - Top of PageMakes 6 main-dish servings (about 1 cup each)* or 12 side-dish servings (about 1/2 cup each) 1 package (3.5 ounces) shiitake mushrooms, sliced 1 package (8 ounces) baby bella mushrooms, sliced 1 cup chopped onion 2 teaspoons minced garlic 2 tablespoons olive oil 2 tablespoons flour 1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained 1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained 1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained 1 1/2 cups dry white wine or vegetable broth 3/4 teaspoon dried thyme leaves Finely chopped parsley Sauté mushrooms, onion, and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer. Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole. Bake, uncovered, at 350°F. for 45 minutes; sprinkle with parsley before serving. TIP: Any desired wild or domestic mushroom can be used in this recipe. NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another. *Nutrient Information Per Serving: Calories 321 Carbohydrate 50 g Protein 14 g Fat 6 gFolate 170 mcg Dietary Fiber 14 g % Calories from Fat 14 Sodium 520 mg Cholesterol 0 mg Calcium108 mg For more ways to celebrate Baked Bean Month this July, visit the B.E.A.N. Web site at www.americanbean.org. |
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