Word association time (but only you non-New Englanders can play): Name the first things that come to mind when you think of Boston. Answers are likely to include the city’s sports teams and namesake marathon, a certain tea party, maybe the Wahlbergs ... and, most definitely, beans.
We were intrigued to learn, though, that while Bostonians happily puff out their chests when it comes to the Sawx, Pats, Mark and Donnie, they’re not all that jacked about being referred to as Beantown. Bummer. Along with the Funky Bunch, we dig cooked legumes. If you do, too, give this dish a shot.
We’ve a confession to make. In the mid 1990s, when Samuel Adams was emerging as a nationwide thing, we visited Boston with the intent of touring the brewery. Long story short, we somehow failed to find it. It was rush hour, so the traffic was tricky, but we realize our lameness and remain ashamed. Here’s the happy ending: Sam Adams’ Octoberfest is more readily obtained in KC than ever, so you should have no such problems located a sixer to enjoy with yer beans. Bottoms up!
Digging this week’s recipe selection? You’ll love The Star’s Food section. Fill up on the latest edible inspirations at Kansas City’s No. 1 recipe source: KansasCity.com/living/food-drink
Makes 12 servings
2 slices (1 ounce each) Canadian bacon, chopped
2/3 cup chopped onion
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can light red beans, rinsed and drained
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can Great Northern beans, rinsed and drained
2 (8-ounce) cans no-salt-added tomato sauce
1/4 cup cider vinegar
3 tablespoons molasses
1/4 cup brown sugar
1 teaspoon chili powder
Place Canadian bacon and onion in a nonstick skillet. Cook over medium-low heat, stirring frequently, until onions are tender and edges of bacon are lightly browned.
Place beans in mixing bowl. Add Canadian bacon-onion mixture. Combine remaining ingredients and pour over beans; stir to blend. Spoon into 2-quart baking dish.
Bake, uncovered, at 350 degrees, 45 to 60 minutes.
Per serving: 185 calories (5 percent from fat), 1 gram total fat (trace saturated fat), 2 milligrams cholesterol, 34 grams carbohydrates, 10 grams protein, 322 milligrams sodium, 8 grams dietary fiber.
Note: Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss; originally ran in The Star’s “Eating for Life” column by Jill Wendholt Silva.
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