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April 08, 2006

Comments

June

This looks great and I will definitely try it as I love all things beany. Just one question - what is fatback? Is it pork belly, or pork streaky, or a slab of bacon, and if bacon is it green or smoked? We must call it something else in Albion.

lindy

June- Sadly, I have been unable to master the varying English/Canadian/US pork-bacon nomenclature. After a considerable effort, I have given up on finding a true US match for the "streaky bacon" which appears in so many English recipes. Salt Fatback is salted, but not smoked, nearly entirely fat, and has a rind on one edge. From which part of the swine it comes-I can only guess. The back, perhaps?

Fortunately, I think it is quite reasonable to use anything which is largely pork fat, of any sort, smoked or otherwise. There are so many perfectly good, slightly different recipes for New England type or "Boston" baked beans. Each method has fervent adherents who consider all other styles daft, and enjoy arguing their points. It is nearly as disputatious as the proper method of preparing chili con carne, or "a bowl of red."

I say, put in what you've got, or what you like. I'll bet it will be good. Or perhaps someone will set me straight?

Luisa

Aiyiyi, if I hadn't come down with a mean bout of food poisoning (or flu) this weekend, I would have made baked beans, too! And with quite a similar recipe, too. I love your bean pot. And envy your beans. Enjoy! I'll think of you eating them while I subsist on dry toast... As for the bacon question, the recipe I plan on making one day uses baby back ribs instead of salt pork.

julie

Thanks so much for this post! My mother in law recently gave me her father's (my husband's grandfather) bean pot and while I have my own baked bean recipe, it is for a huge stew pot, so I didn't really know what to do with this little bean pot (although I suppose I could've cut down the recipe--a lot). I'm so grateful for your recipe and advice on using this little bean pot. Thanks again!!!

lindy

Oh poor Luisa! Food poisoning is the very pits of misery. I hope you feel better soon. Certainly beans are not something for a stomach feeling delicate!

Thanks Julie-You are definitely lucky to be given an already broken-in beanpot.

Bakerina

Oh, how I wish I had made this for lunch yesterday, when I came home from a truncated yarn-shopping expedition, my hair matted down by freezing rain. Alas, I have neither the bean pot, nor the Appaloosa beans that are my first choice for baked beans, nor the navy beans that run a close second. Dang.

I love Boston brown bread with these beans, but after the month I spent in northwest Arkansas two summers ago, living on beans and cornbread, I have to admit I have never looked back ever since.

Lisa

I'm not crazy about baked beans, but this history of bean pots was quite intriguing! Thanks for sharing!

food poisoning symptoms

This looks great and I will definitely try it as I love all things beany. Just one question - what is fatback? Is it pork belly, or pork streaky, or a slab of bacon, and if bacon is it green or smoked? We must call it something else in Albion.

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