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Thursday, 18 August 2016

Corn Allergy Recipe -"Boston" "Baked" Black Beans

This isn't ordinarily the helpful hints/recipes/YouveBeenDoingThisWrongYouWholeLife! kind of blog, but I improvised a food prep that might be worth.

I like canned baked beans, or did when I was a child, but can't eat them due to my food allergy, as they virtually all have corn starch, or corn syrup, or distilled vinegar, (which is all made from corn in this country.)
I'm also lazy, and am not likely to make them from scratch, (dried beans are such a crap shoot, as to whether they will ever soften and if so, after how long,) or leave the oven on for as long as necessary.
I suppose between the sugar and the fat these aren't particularly healthy, but don't the black beans count for something?

1 medium onion, diced
1 Tbsp gritty bacon grease
(you know, not pure white, but with some of the pan "cracklings," or whatever they are called)
1 Tbsp tomato paste 
1 tsp apple cider vinegar 
S & P to taste 
Dash of cloves 
Dash of cumin 
Dash of cinnamon 
1/4 c. molasses 
1/4 c. Brown sugar 
2 cans of black beans, drained (and rinsed if they are very starchy) 
I cooked onion in the bacon grease first, but I suspect I could have just stirred it all together in the slow cooker at the same time.
I cooked it on high (very small, weak slow cooker,) for 4 hours, you can give it a stir half way through if you are feeling so inclined

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