We’ve had some successes and some blips with our 1 dinner a week bean challenge. I’ll start with the good news.
Week 26 was the winner this past month. Our bean challenge dinner was reinvigorated by our new Dutch Oven. I’ve wanted one for quite some time. If you don’t know what a Dutch Oven is, it’s basically a cooking pot with a lid that can be both used on top of the stove and in the oven. I made Boston Baked Beans – a Boston Globe recipe. I’m presuming they are the experts on baked beans. I followed the recipe closely, however:
- I cut the recipe in 1/2
- I didn’t check it often enough as the recipe recommends, so it got a little dry.
Save the bean “broth” as the recipe suggests because it adds flavor. I’ve read you can also use bean broth for soup bases. This recipe was time consuming, but wow, it was worth it. I liked canned baked beans, but this was above and beyond canned. My husband, who is not a baked bean fan, was truly impressed with how outstanding they were. So…if you like canned baked beans you are going to love this recipe!
We ate the baked beans with pizza. Sounds weird, I know. I focused so much on the baked beans that I completely forgot about what we should also eat, so pizza was the quickest. The kids ate the pizza (of course) but were not crazy about the baked beans (of course).
My computer is on the fritz, so no photo uploads today. But rest assured, I will upload a photo of these Boston Baked Beans when I can.
Here’s the bad news:
Weeks 22 -24 were a bust, no bean dinners. We were all sick for days on end.
Week 25 was an uninspired dinner – pasta topped with chickpeas, olive oil, and garlic. We’ve had this before, and I like it. But nobody else did…ho-hum.
If this bean challenge has taught me anything, it’s this: If at first you don’t succeed, try, try again!