Wednesday, July 29, 2015

Nageotte Beans

This is recipe that my extended family has been making for generations, often without the benefit of measurements and written instructions. My cousin Casey shared this version of the recipe.

Nageotte Beans

Ingredients:
- 1 lb dry navy (or pea) beans
- 7 -- 8 cloves of garlic
- 1 medium onion, chopped and lightly sauteed
- 1/2 lb uncured bacon cut into 1 -- 1 1/2" chunks
- salt & pepper to taste -- easy on the salt you can always add more as it cooks
- 1 1/2 Tablespoons of summer savory (you may have to look for this herb; it's not commonly found in grocery-store spice racks)
- 1/3 stick of butter
Instructions:
- Briefly boil the beans, then drain, then soak overnight.
- Drain again.
- Put all ingredients into a baking dish which could be a bean pot or a casserole, mix lightly
- Add enough water to top of ingredients is moist
- Bake at 300 -- 325 for 4 to 4 1/2 hours
- Check periodically to keep moist on top. You can use water or you can use beer. A little beer in the cook also helps.
- After 4 -- 4 1/2 hours the beans should be almost creamy. Bake a little longer (keeping moist on top) if not yet done.
Great for picnics and pot-lucks!

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