Coffee and ginger enrich American classic: baked beans
DEBORAH LEE WALKER n Contributing Writer
(April 3, 2009) Gentle breezes flow with the spirit of spring. Memories whirl the tide of reflection. The ocean is a vast entity of trust. If only we could peak into
the hour of time. Just recently, I was invited to speak at the Home, Condo and Garden Show. Nanny, mom, sis and my little niece supported me in an oracle of love. Four generations of the
Walkers flow within the spectrum of life.
Each one of us is in our own ripple of uncertainty, but the sparkling hues glisten as the tide of family surges with an undercurrent of unity.
Destiny is the master of life, if only we have the faith to be obedient followers.
The freedom to love can never be taken away. The angels of the past are an eternal majesty. Hearing is a blessed miracle. I pray that I can truly listen.
Questions constantly play a part of my daily menu. Answers are revealed if one has the solitude to receive. Secret ingredients come in many varieties. It is up to the individual to decipher his or her main course.
Barbecued ribs, collard greens and baked beans allow the sleepy spirits of ancestors to tiptoe into the sands of the Eastern Shore.
Fusion is an endless blue sky that kisses the illusion of hope. Seashells defy the odds of time and leave a dusting of glitter among the remnants of the sea.
As daily thoughts with my dairy come to an end, the aromas of bacon and garlic spark the memories of the distant past. Seasoned greens tossed with wholewheat pasta and pancetta mixes southern hospitality with Italian tradition.
Baked beans have always been an American classic. Fresh ginger, molasses and coffee enrich this favorite with new depths of harmony.
The future is now; the past is tomorrow. The present is an odyssey that one must explore through the recipes of the heart.
Secret Ingredient: Ocean. "No one would have crossed the ocean if he could have gotten off the ship" … Charles Kettering.
Baked Beans
2 (28 oz.) can baked beans, drained
1 1/2 teaspoon garlic, minced
5 tablespoons onion, finely chopped
4 tablespoons brewed coffee
4 tablespoons favorite barbeque sauce
4 tablespoons dark brown sugar
3/4 teaspoon dry mustard
2 tablespoons molasses
2/3 teaspoon liquid smoke
1/2 teaspoon fresh ginger, minced
4 slices bacon, finely chopped
2 tablespoons canola oil
1. Preheat oven to 350 degrees.
2. Fry bacon until crisp. Drain over paper towels and remove fat.
3. In the same pan, sauté garlic, onions and ginger over medium-low heat in canola oil until tender. Remove pan from heat and drain mixture.
4. Combine coffee, barbeque sauce, sugar, mustard, liquid smoke and molasses in a small bowl.
5. In a large bowl, combine all ingredients. Transfer mixture to an ovenproof casserole dish. Place a cookie sheet underneath casserole dish to prevent possible spills. Bake for 20 minutes.
Serves 4.
Whole Wheat Pasta with Collard
Greens and Pancetta
1 bunch collard greens (washed and
stem removed)
2 cups chicken stock
6 cloves garlic, minced
1 rounded teaspoon bacon drippings
3 ounces plain breadcrumbs
4 tablespoons canola oil
4 ounces pancetta, cut into 1/2-inch
pieces
1 (15 oz.) can chickpeas or cannellini
beans, drained and rinsed
4 teaspoons thinly sliced black Greek
olives
1 cup coarsely chopped tomatoes, seeded
4 teaspoons flat leaf parsley
3/4 cup crumbled goat cheese
hot pepper flakes, kosher salt and
fresh ground pepper
8 oz. uncooked whole wheat spaghetti
1. Sauté two cloves garlic and add in stock and drippings over medium-low heat for five minutes. Add greens and continue cooking in a covered pan until tender. Remove from heat, drain and set aside. You will need 1 1/2 cups cooked greens.
2. Heat 2 tablespoons canola oil over medium-high heat. Add breadcrumbs and remaining garlic and constantly stir. You want this mixture to become crispy with a dark, golden brown color. When done, remove from heat and set aside.
3. Heat remaining canola oil and cook pancetta, parsley, onions, remaining garlic, beans, olives and tomatoes over medium heat for seven minutes. Set aside.
4. Cook pasta according to directions on box. Al dente is the preferred texture.
5. While the pasta is still hot, toss with greens and bean mixture in a large bowl. Season with salt, pepper and hot pepper flakes according to taste. Just before serving, add cheese and top with breadcrumbs.
Serves 4.
