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 Western Goes Southern Beans

1 can kidney beans, drained  
1 can cut green beans, drained 
1 can cut wax beans, drained 
1 can lima beans, drained 
1 can cannelini beans, drained 
1 can fire-roasted diced tomatoes, drained
1 can chili beans with sauce, undrained
1 can baked beans, undrained
1/2 lb. chunk Prosciutto, diced

1 cup ketchup
1/3 cup brown sugar
1/4 cup molasses
1/4 cup Worcestershire sauce
1 tbsp dry mustard

Spoon bread topping:
1 cup cornmeal
2 cups milk., scalded
1/2 cup butter
1 tsp. salt
2 tsp. sugar
4 eggs, separated

Preheat oven to 325F. In an ovenproof 5 qt. Dutch oven, mix together
all of the beans and the Prosciutto. In a small bowl mix together all
of the sauce ingredients. Pour the sauce into the beans and mix together
thoroughly. Bake for 45 minutes.
During the last 10 minutes of cooking, prepare the spoon bread batter.
In a double boiler, scald the milk. Add the cornmeal to the milk
and cook, stirring constantly until thickened. Add butter, salt, and
sugar, stirring until butter is melted. Cool slightly. While cooling,
beat the egg whites until still peaks form. Add the egg yolks gradually
into the cornmeal mixture, then fold in the egg whites.
Remove the beans from the oven and pour the spoon bread batter on top
of the beans. Return the beans to the oven, increasing the temperature
to 375F. Bake uncovered for 30 minutes, then cover and bake for an
additional 5-10 minutes-until spoon bread is fluffy and dry.
Serves 8-10.



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