Wednesday, September 28, 2011

Shana Tova!


Apples and honey are ubiquitous at Rosh Hashanah feasts and often eaten in the hope that the New Year ahead will be even sweeter than the previous one. Adding The Collective's Shropshire Apple Chutney to these wonderfully homey baked beans guarantees at least the first couple of days will be good ones (if you have any leftovers). The recipe below can feed up to 18 as a side dish but can be halved quite easily.

  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  • 3 large cans small white (i.e. Navy) beans
  • 3/4 cup Shropshire Apple Chutney
  • 1/4 cup honey
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon
  • Salt and Black Pepper to taste

Adjust oven rack to lower-middle position and heat oven to 325 degrees. 

Fry onions and peppers in a very large skillet with a couple of tablespoons of olive oil and sauté until tender, about 5 minutes. 

Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). 

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.