Orangey Rosemary Beans
Source of Recipe
Internet
List of Ingredients
1 pound dried Great Northern beans, rinsed, drained and picked over
1 medium onion, chopped
1/2 cup orange marmalade
1/3 cup packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a large pot, combine the beans (we used navy beans) and enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover the pot and let stand for 1 hour; drain well. (The beans can also be soaked overnight in a large bowl with enough water to cover by 2 inches, then drained.)
Return the beans to the pot and add enough fresh water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low, and simmer until the beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid. (The beans can be prepared up to 1 day ahead; cover and refrigerate the beans and the cooking liquid separately.)
In a 3 1/2-quart slow cooker, combine the reserved 2 cups cooking liquid, the onion, marmalade, brown sugar, mustard, rosemary, salt and pepper. Stir in the drained beans. Cover and slow-cook until the beans are very tender, 8 to 9 hours on low. During the last hour of cooking, increase the heat to high and uncover to evaporate excess liquid.
Makes 6 to 8 servings.
Recipe
|
|
member logon
