Text 35748, 84 rader
Skriven 2010-03-12 20:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bursting Bubbles
========================
-=> Quoting Dave Drum to Nancy Backus <=-

 DD> in our just run primary election there were no less than 9
 DD> candidates in the county just south of me for the Democrat nomination
 DD> for sheriff

I just can't wrap my head around the concept of electing sheriffs
and judges!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Greek Baked Beans With Honey And Dill 
Categories: Greek, Beans
  Servings: 6

      1 lb dried large lima or white
           beans
    1/4 c  extra virgin olive oil
      1 lg onion, preferably a sweet
           red onion, finely chopped
     28 oz can chopped tomatoes
      1    bay leaf
      3 TB honey, such as clover or
           acacia
      2 TB tomato paste
    1/4 c  red wine vinegar or sherry
           vinegar
           Salt and freshly ground
           black pepper to taste
    1/2    cup, loosely packed, chopped
           fresh dill

These beans become creamy as they bake slowly in a sweet and sour
broth flavored with honey and vinegar. You can make the dish with
regular white beans, which will require soaking overnight or with
large lima beans, which will not.

1. Combine the drained beans and water to cover by 3 inches in a
large, oven-proof casserole or Dutch oven, and bring to a boil.
Reduce the heat, cover and simmer 30 minutes.

2. Meanwhile, preheat the oven to 375 degrees. Heat 2 tablespoons of
the olive oil in a medium size, heavy skillet over medium heat, and
add the onion. Cook, stirring often, until tender and lightly
caramelized, 10 to 15 minutes. Remove from the heat.

3. After 30 minutes, drain the beans and return them to the pot. Add
the remaining olive oil, the tomatoes and the liquid in the can, bay
leaf, honey, and 2 cups water or enough to just cover the beans.
Stir in the onion, and bring the mixture to a simmer. Cover and
place in the oven. Bake one hour, stirring often and adding water if
necessary. Add the tomato paste, vinegar, salt and pepper. Cover and
simmer for 30 more minutes, until the beans are tender and the
mixture is thick. 

4. Stir in the dill, cover and let sit 15 minutes. Taste and adjust
seasonings. Serve with thick slices of country bread.

Advance preparation: This can be made through step 3 a day or two
ahead of time. Add water if the mixture is too thick to bring to a
simmer on top of the stove. Bring to a simmer, and proceed with the
recipe. Leftovers will be good for three or four days.

Recipe by: Martha Rose Shulman 

SOURCE: Andrew Scrivani for The New York Times

via: Serious Eats

MMMMM-------------------------------------------------




Cheers

YK Jim


... Get all the fools on side & you can be elected to anything - Bush

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