I’m sharing my latest activities in the kitchen today: Potluck Beans with Maple and Beer! We’re invited to a holiday get-together with family and friends tomorrow, and I needed a side dish to go with barbecue tritip sandwiches. During the holiday season I don’t have much time, so I used a recipe that calls for canned Cannellini beans (white kidney beans). This recipe couldn’t be easier!
I was inspired by a recipe in Rick Rodgers’ The Big Book of Sides, a cookbook that I reviewed when it was first published. I keep going back to this book when I need something special to go with a meal. The recipe in the book makes 10-12 servings, and I needed to make a lot more for the party. I tweaked the recipe a bit, and the beans are crazy good!
Potluck Beans with Maple and Beer
Make a pot of these beans for a holiday potluck or a summer barbecue!
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
- 1 lb. bacon cut into 1 inch pieces
- 1 large sweet onion peeled and chopped
- 4 tbsp chopped garlic
- 1 cup ketchup
- 1/2 cup dijon mustard
- 1 cup pure maple syrup
- 2 bottles dark beer I used Red Bridge Gluten-Free Sorghum Beer
- Ten 15-ounce cans of Cannellini beans drained and rinsed
- 1 cup ham bits
Preheat oven to 350 degrees.
In a Dutch oven, cook the bacon over medium heat, until the bacon is almost crisp. Using a slotten spoon, move the cooked bacon to a paper towel and leave the bacon fat in the pan.
Over medium heat, cook the onions in the remaining bacon fat until they are golden brown.
Stir in the garlic and cook for another minute.
Stir in the ketchup, mustard, maple syrup, and beer and simmer for 10 minutes.
Stir in the the beans, bacon, and ham.
Cover the Dutch oven and bake for one hour.
Uncover and cook for an additional 30 minutes.
If you aren't serving the beans immediately, cool the beans and refrigerate overnight. Stir in 1 cup of water and reheat covered in 350 degree oven, stirring occasionally.
Last weekend was the annual Meals On Wheels benefit concert. As a member of the Coastal Communities Concert Band since 1998, I look forward to this event every year. Our band has been helping to raise funds to support the important work of Meals On Wheels for 22 years. Here are a few photos from the 2016 Holiday Concert at the Carlsbad Community Church, in Carlsbad, Ca.!
As a music director and teacher, I start preparing for holiday performances months in advance. It’s a little strange to be working on Christmas music in the heat of August and September, but it’s so rewarding when we have our music prepared in time to inspire our families and friends during the holiday season. I’m especially glad to have time in December to spend in the kitchen between concerts and church events.
What are you cooking up for the holidays? I’d love to know about your family specialties or new recipes you are trying out!
Today I’m sharing an easy, refreshing salad that is perfect for a weekday meal or as part of your Thanksgiving feast! The colors are festive, and the sweet nutty flavor of the greens pairs beautifully with crunchy apple and walnuts in this fresh fall salad. Optional gorgonzola is a creamy accent for blue cheese lovers.
After visiting the California Endive Farm last summer, I’m using Belgian endive Continue reading
I’m thrilled to be able to introduce you to a new cookbook that will be coming out this month: The Perfect Diabetes Comfort Food Collection by Robyn Webb. Although it is written to help people with diabetes, the recipes are appealing for anyone who wants to prepare foods with great flavor, serve healthy meals, and simplify the process of meal planning.
The concept of the book is brilliant. Just choose one of the nine basic recipes: stir fry, lasagna, meatloaf, burgers, tacos, chicken, soups, main dish salads, and pasta. Follow the simple instructions to learn each technique. Then try a few of Robyn’s variations on the basic techniques. Continue reading
Disclosure: I attended the International Food Bloggers Conference in downtown Sacramento, CA in July 2016 at a reduced rate for “citizen bloggers and social media experts” who would write three posts about their experience at the conference. This is my third post in a series, which highlights the the eateries I visitied during the weekend, within walking distance of the state capital building and the Hyatt Regency Hotel. All opinions are mine.
When I found out that the 2016 International Food Bloggers Conference would be held in Sacramento, CA, I registered immediately. Even though I had never spent any time in Sacramento, I knew that the organizers were planning tours and sessions highlighting California’s agriculture and America’s Farm to Fork Capital. And best of all, I’d have a chance to see old friends, make new ones, and explore some of the eateries in downtown Sacramento. Continue reading
Belgian Endive (pronounced “Ahn-Deev” is grown inside in complete darkness, unlike endive (pronounced N-Dive) which is grown in a field like lettuce.
You say tomato and I say “to-mah-to”, but both pronunciations of the word mean the same thing, right? Not so with “endive”! Whether you say “N-Dive” or “Ahn-Deev” makes a big difference! Although they are both members of the chickory family, they are completely different.
Belgian Endive (pronounced Ahn-Deev) on top and Curly Endive (pronounced N-Dive) at the bottom
If you say “N-Dive” you are talking about a curly edged green that is grown outside. It can be called curly endive, and other plants that are related to it are escarole and frisee. If you say “Ahn -Deev” you are describing Belgian endive, with tightly packed leaves and an elongated shape that is grown indoors in complete darkness.
Food Bloggers touring California Endive Farm (from left) Sara from My Imperfect Kitchen, Mimi Avocado, and Nancy from A Communal Table
During the International Food Bloggers Conference in Sacramento, Ca. I was thrilled to visit California Endive Farms as part of a pre-conference tour. Continue reading