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Walnut Acres Organic Baked Beans, 15 Ounce Cans (Pack of 12)

USDA Organic. Vegetarian. Grown with no potentially harmful pesticides. Excellent source of fiber. Good source of iron. We are America's original organic food and beverage brand since 1946. We offer you great tasting products that support your healthy lifestyle and a cleaner environment. Walnut Acres organic bake beans are simmered with just the right amount of sweetness and spice for a rich comforting taste your family will love. All ingredients are grown without the use of potentially harmful pesticides or genetically engineered organisms. Certified Organic by Quality Assurance International (QAI).

The baked beans are ready to go into the oven.

Text below taken directly from Stephanie Alexander: The Cook's Companion.

The best-selling, mass-market item of this name is characterless beside my version! This quantity makes a sustaining meal for 4 and can be doubled or tripled easily. Smaller quantities are good alongside smoked pork loin (kassler) or meaty pork sausages. (I totally agree!)

Ingredients:
375 g dried borlotti or red kidney beans, soaked
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, chopped
2 carrots, diced
2 rashers thickly sliced streaky bacon, cut into 1 cm wide strips
2 red peppers, seeded and cut into 2 cm squares
1 green pepper, seeded and cut into 2 cm squares
1 x 400 g can peeled tomatoes in juice (I used 2 cans in my recipe)
1 bay leaf
1 sprig thyme
1 teaspoon paprika
1/2 teaspoon crushed coriander seeds
salt
freshly ground black pepper
3 tablespoons maple syrup, treacle, golden syrop or honey.

Preheat oven to 160?C. Rinse soaked beans, then put into a saucepan and cover with cold water. Bring to a boil, then strain and rinse with cold water. Heat oil in a large enamelled cast-iron casserole and saute onion, garlic, carrot and bacon. After 5 minutes, when onion has softened and bacon is sizzling, add red and green peppers. Puree tomatoes and juice in a food processor and add to caserole with beans and remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm. Transfer casserole, tightly sealed, to oven and bake for at least 4 hours. Stir well after 2 hours, checking that it is reasonably sloppy (if it is too dry, add a little water and reduce oven temperature). After 4 hours, stir in maple syrup, extra salt and plenty of freshly ground black pepper. The beans should now be in a rich sauce. If too thick, add a little extra water; if too runny and the beans are tender, increase oven temperature and continue to cook. Serve with a green salad.

A serving idea (from Stephanie Alexander's "The Cook's Companion" recipe book:

bean jaffle
Make a jaffle using wholemeal or rye bread, home-made Baked Beans and grated cheese or leftover lamb.

Recipe taken from the book: Stephanie Alexander "The Cook's Companion: The complete book of ingredients and recipes for the Australian kitchen".


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This is a modified version of the baked beans recipe in Sally Fallon's cookbook, "Nourishing Traditions".

I soaked the beans (Great Northern beans) for 48 hours. Then rinsed I and drained them. (There is no real advantage to soaking them for longer than 24 hours -- I just didn't get around to dealing with them since I was busy with other things.)

I sauteed some onion in chicken fat, added enough chicken stock (homemade) to cover the beans. Added a ham hock, and a little soy sauce, some apple cider vinegar, maple syrup, blackstrap molasses, tomato paste, sea salt, crushed garlic, and chili flakes.

This photo was taken right after I added the ham hock (and before I added everything else).