If you know Greg and me, you will then know Greg likes cerebral thought-provoking movies, I will mainly watch super-hero action films. Greg also prefers fine dining and I dream about Korean-fried chicken and the Filet-O-Fish.
Needless to say, we both appreciate the trend of low-brow food being re-invented into it's high-brow cousin. I would say that my interpretation of Adult Beanie Weenies is the food equivalent of Greg & my relationship or the Beverly Hillbillies.
Before I start, know that this recipe takes time and you're going to have to dedicate more than you expect and more effort than you may want. Very much like a relationship and watching the Beverly Hillbillies-- once again the similarities are striking.
Don't worry, the meal is delicious, satisfying and healthy and yes, it worth it. Not like watching the Beverly Hillbillies....
Adult Beanie Weenies
loosely adapted from NYT Greek Baked Beans with Honey & Dill (Here)
1/2 lb of dried Great White Northern Beans (soak overnight)
extra virgin olive oil
14 oz can of whole tomatoes
2-3 heaping tbls of honey
3 cloves of garlic minced
1/2 large yellow onion (chopped)
1 bay leaf
1 tbls of tomato paste
1 cup water
1 tbls of sherry vinegar
1/2 tsp of chili powder
1/2 tsp of brown sugar
1/4 tsp of cumin
1/4 tsp of paprika
salt and pepper
smoked rib meat, brisket, grilled sausage and soft boiled egg
1. Drain beans and rinse in clean water* Place beans into pot and cover by at least 3" of water . Bring to boil, cover and simmer for at least 30 min. Stir every so often to ensure beans are not stuck to bottom of pan.
2. Pre-heat oven to 375° F. Drain tomatoes, reserve juice and set aside. Crush whole tomatoes, mix with minced garlic, place on baking dish with good pour of olive oil. Season w/salt and pepper.
3. Once oven is 375°F , place tomatoes into oven and bake for 25 min, until caramelized.
4. In separate pot, pour a healthy glug of extra virgin olive oil, slowly sauté sliced onions until translucent, over medium heat. Add bay leaf.
5. Drain finished beans and add to pot with onions and bay leaf. Sauté together for 10-15 min.
6. Once tomatoes are finished in oven, add to pot with beans and onion. Stir to incorporate. Add in reserved tomato juice, water and spices. Bring to simmer, cover and stir often for 30 min. Add more water if needed.
7. Add in tomato paste and sherry. Beans should be covered in thick tomato sauce, not soupy, and most importantly, beans should be tender. Check with fork. If not, cover and simmer longer until tender, adding more water if needed. Once tender, throw in a handful of roughly chopped dill and give a good stir. Turn off heat and serve with whatever toppings you enjoy.
I like to top my Beanie Weenies with any good quality sausages that I've grilled and basted with some artisanal BBQ sauce (once again adult and high-class). I happen to also have leftover meat from ribs I had made a few weeks ago in the freezer, added that as well as a soft boiled egg. My love of eggs has no bounds.
Since I had also made pizza a few night earlier and still had some leftover dough, I decided to make pizza bianca which was AMAZING. It's a wonderful vehicle for the Beanie Weenies, to dip into the yolk and so lovely when you just break into it. It's rustic and easy, like the Beverly Hillbillies ...
*The beans will have released enzymes into the soaking water that makes one "musical". Tamra Alder of An Everlasting Meal, suggests watering your plants with that water as "your plants are less musical than we are". I died laughing....and impressed that she was able to express that so eloquently.