Orangey Rosemary Beans

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Orangey Rosemary Beans

 

Recipe By :Rick Rodgers

Serving Size : 7

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried Great Northern beans -- rinsed,

drained, and picked over

1 medium onion -- chopped

1/2 cup orange marmalade

1/3 cup packed brown sugar

1 tablespoon Dijon mustard

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

In a large pot, combine the beans and enough cold water to cover by 2

inches. Bring to a boil over high heat, and boil for 2 minutes.

Remove from heat, cover the pot, and let stand for 1 hour; drain

well. (The beans can also be soaked overnight in a large bowl with

enough water to cover by 2 inches, then drained.)

 

Return the beans to the pot and add enough fresh water to cover by 2

inches. Bring to a boil over high heat, reduce the heat to low, and

simmer until the beans are almost tender, about 40 minutes. Drain,

reserving 2 cups of the cooking liquid. (The beans can be prepared

up to 1 day ahead; cover and refrigerate the beans and the cooking

liquid separately.)

 

In a 3½-quart slow cooker, combine the reserved 2 cups cooking

liquid, the onion, marmalade, brown sugar, mustard, rosemary, salt,

and pepper. Stir in the drained beans. Cover and slow-cook until

the beans are very tender, 8 to 9 hours on low (200ºF). During

the

last hour of cooking, increase the heat to high (300ºF) and

uncover

to evaporate excess liquid.

 

Serves 6 to 8.

 

Source:

" Ready and Waiting "

S(Page):

" 73 "

Copyright:

" 1992 "