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2012-04-05 digital edition

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2012-04-05 / General Stories

From the Chef’s Corner

Baked Beans with Ham AND Green Apple Slaw
by Chef Deedle

Canned beans are the ultimate nutritional package. They’re an excellent source of protein, fiber, minerals, and antioxidants. Canned beans are also super-quick and convenient. I would rather use dry beans and cook them myself, but canned beans are just as good and a “whole lot faster way to go.”

2 tsp.canola oil
1 med. Onion, diced
1 12-oz. slab smoked Virginia ham, cut in ¼ inch cubes
3 garlic cloves, minced
2 (15 oz.) cans navy beans, drained and rinsed
2 (14.5 oz.) cans crushed tomatoes
½ cup chicken broth
¼ cup unsulphured molasses
1 Tbsp Dijon mustard
1 Tbsp cider vinegar








1 recipe green apple slaw

Heat oil in Dutch oven over medium-high heat. Add onion. Cook 5 minutes or until tender. Add the ham and garlic. Cook 3 or 4 minutes more. Stir in the beans, crushed tomatoes, chicken broth, molasses, mustard, vinegar and ½ tsp. black pepper. Bring to a boil. Reduce to a simmer; cover and cook 15 minutes or until about half of the liquid is absorbed. Serve with greenapple slaw.

Green Apple Slaw

5 Tbsp. red wine vinegar
¼ cup water
2 Tbsp. sugar
4 tsp.canola oil
1 ½ tsp. Dijon-style mustard
Salt and Pepper to taste
1 small head red cabbage cut in a food processor
1 lg. green apple, halved, cored, and sliced
3 green onions (white and green parts), chopped







In screw-top jar, combine vinegar, water, sugar, oil, mustard, salt and pepper; shake to combine. In large bowl combine cabbage, apple and green onions; add dressing. Toss to combine. Serve with baked beans with ham. Both recipes together make an excellent meal!

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