I love it, Fabulous Susan, my mouth is watering. I just love Baked Beans from any country and this is one I will certainly try out. I am actually doing a lot of cooking lately and as my eyesight is failing, the internet is my friend. Luckily I have been able to find some of my favourite recipes I have in my books online, makes it easier to read.
And you are right Andy, we are indeed Brisbane Local FOODing.
Back in the day, when I haunted Melbourne CBD tavernas with my mouth open, no main course was served without beans like this. Greece's national dish is, after all, a bean soup -- Fasolada.
My tastebuds recommend that any cheese deployed with Greek style beans should be Feta. Indeed, while the Mexicans will melt their own mild cheese on a taco like a pizza bind -- they too defer to Feta as a primary choice for beans -- even black ones -- as an accoutrement.
The Greek baked beans recipe flags the right protocol (especially balsamic vinegar which is a cook's secret ingredient always -- or apple cider v which went into a Sri Lankan chicken curry tonight) -- and the sofrito is classic -- but what happened to the Fennel Bulb?
I love Fennel Bulb but seldom cook it ... BUT here I suspect that it is used in the sofrito instead of the celery. And boy! is that a great idea.
Our house is fuelled by sofrito and I grow leaf celery +++ to sustain ourselves in its custom. But I never considered the use of fennel in that capacity.
Guess what I'm cooking with tomorrow?
PS: Fennel bulb is well worth growing. You can use the feathery leaves as a herb and the plant itself will survive bulb harvest such that it can be fostered into becoming perennial. If you are planning to cook the later harvested bulbs, why not keep the good stuff coming even if they may get a little stringy?
Comments
I love it, Fabulous Susan, my mouth is watering. I just love Baked Beans from any country and this is one I will certainly try out. I am actually doing a lot of cooking lately and as my eyesight is failing, the internet is my friend. Luckily I have been able to find some of my favourite recipes I have in my books online, makes it easier to read.
And you are right Andy, we are indeed Brisbane Local FOODing.
I definitely feel like we are Brisbane Local FOODing.
Back in the day, when I haunted Melbourne CBD tavernas with my mouth open, no main course was served without beans like this. Greece's national dish is, after all, a bean soup -- Fasolada.
My tastebuds recommend that any cheese deployed with Greek style beans should be Feta. Indeed, while the Mexicans will melt their own mild cheese on a taco like a pizza bind -- they too defer to Feta as a primary choice for beans -- even black ones -- as an accoutrement.
The Greek baked beans recipe flags the right protocol (especially balsamic vinegar which is a cook's secret ingredient always -- or apple cider v which went into a Sri Lankan chicken curry tonight) -- and the sofrito is classic -- but what happened to the Fennel Bulb?
I love Fennel Bulb but seldom cook it ... BUT here I suspect that it is used in the sofrito instead of the celery. And boy! is that a great idea.
Our house is fuelled by sofrito and I grow leaf celery +++ to sustain ourselves in its custom. But I never considered the use of fennel in that capacity.
Guess what I'm cooking with tomorrow?
PS: Fennel bulb is well worth growing. You can use the feathery leaves as a herb and the plant itself will survive bulb harvest such that it can be fostered into becoming perennial. If you are planning to cook the later harvested bulbs, why not keep the good stuff coming even if they may get a little stringy?
Yum!
Chef John is YouTube famous. He did this one: My Big Fat Greek Baked Beans | Allrecipes
It certainly looks the business. I'll check that recipe as well.