Here is what Lastborn made for Monday dinner this week. It is a variation on Bert Greene’s recipe from his Grains Cookbook. Two of our favourite cookbooks are that one and Greene on Greens. I took lots of great photos of Lastborn making the beans only to find that there was no memory card in the camera. Bummer.
These beans take a lot longer than Bert Greene thinks they take so make them at least 1 day ahead.
Measure 1 pound of white navy beans (1/2 the bag) and put it in a pot with lots of cold water. Refrigerate overnight.
That night, also measure 1/2 cup of wheat berries (whole wheat kernels) and put in a pot with a few cups of cold water. Refrigerate overnight.
The next morning, bring the wheat berries and water to a boil and boil for 15 minutes. Drain.
Now make the beans:
Rub the inside of your bean pot with a bit of butter, then rub it with a clove of garlic. Drain the beans and put them in a big bowl with the wheat berries, 1 chopped onion, a few pieces of cooked, chopped bacon and a few pieces of chopped back bacon. If you are not Canadian, you will call back bacon “Canadian Bacon”. (We didn’t have bacon or back bacon so we added in some chopped Jägerwurst sausage that a friend of ours made).
Throw in 2 Tbsp brown sugar, 2 tsp Worchestershire Sauce, 1/4 cup molasses, 1 Tbsp dijon mustard, 1 tsp curry powder, 1 tsp paprika, 5 Tbsp “chili sauce”. We never have chili sauce so this time we used a mixture of Quebecois tomato relish (for tourtière) and seafood cocktail sauce. Stir.
Add 1/2 cup rum. Obviously it is not PC to add this in to a recipe to be consumed by five year olds but this is the way we have always made it so why change now? Add 1/2 cup tomato juice or V8. Put it all in your bean pot and put a few strips of raw bacon on top if you want.
Bake in a preheated 300 degree oven for 10-12 hours, adding 1/2 cup V8 or tomato juice every 1/2 hour 3 times. Check the beans every once in a while and add 1/2 cup of water whenever you think your beans need it.
When the beans are ready, cook some sausages and of course, make ANOTHER vinegary salad. SWMBO is a strong leader and recognizes when her troops are bent on mutiny. Therefore, the vinegary salad is reserved for the leader while the troops get a salad dressed with
Crap Kraft Sundried Tomato and Oregano Dressing bought by Firstborn when she was living alone.
Now for the recurring theme: bastardization of culinary (or really any) tradition. Today, it’s Weißwurst or “white sausage”. Weißwurst is Bavarian and the eating of this sausage is outrageously full of rules. A Bavarian can spot a rookie Weißwurst eater a mile away.
1. A Weißwurst is never supposed to hear the noon bells ring so get out early and gobble your sausage up before twelve. Traditionally Weißwurst were made every morning and being highly perishable, eaten right away.
2. Heat the sausages in hot water. Do not boil. You do not want the skins to burst.
3. Don’t eat the skin!
4. Grab the sausage in your fingers, break open one end and dip in the special Weißwurst “Senf”. Senf is mustard and Weißwurst can only be eaten with a special sweet mustard.
5. Eat them by “auszuzeln”. Auszuzeln is “sucking out”. After you have dipped the end in mustard, suck out the sausage. Seriously. You will use your lips and teeth to gently tease bite full after bite full of sausage out. Auszuzeln requires practice so grab a second sausage and repeat.
Here on this blog, we are all about knowing how to do things “properly” but then doing them as best suits us. We
suspect accuse Colonel (Whole Grain Not Sweet) Mustard in the T.V. room with the Knife (and Fork). Oh ya, at 7 pm.