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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

THE BISHOP’S BEANS Recipe

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This recipe for THE BISHOP’S BEANS is from The Midgley Hoffman Purdie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dry beans [pinto or lima are good]
1 bay leaf
2 cloves garlic, flattened and peeled
4 slices of bacon cut in 1 inch pieces
2 medium sized onions, chopped
1 medium sized green bell pepper, chopped
2 cups bottled barbecue sauce
1 cup of beer, apple juice or water
1/4 cup of light brown sugar
Directions:
Directions:
In a large saucepan soak the beans in water enough to keep them covered overnight.

Drain the beans. Discard the water. Put fresh cold water on the beans to cover by 2 inches. Add bay leaf and garlic.
Bring to a boil and simmer for 2 hours or until the beans are tender but hold their shape. Drain and discard the garlic and bay leaf.

In a Dutch oven cook bacon, onions and green pepper over medium-high heat, until the bacon is golden and the veggies are softened.
To turn this into a meal, add some ham or the meat from a smoked turkey leg cut in small pieces.

NOW COMES THE FUN!

Dump in the beans and add barbecue sauce, beer (or apple juice or water), and light brown sugar.

Heat the oven to 350 degrees. Bake uncovered for 1 1/2 hours or more, stirring occasionally, until bubbly and thickened. Serve with pride and expect compliments. It is even better next day if you are lucky enough to have any left. You can double this recipe.
Personal Notes:
Personal Notes:
This makes a generous side dish with fried chicken or spareribs. Or increase the amount of meat and serve with rice and cornbread and you have a complete main course.

 

 

 

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