Maritime Baked Beans Food

TRADITIONAL NEWFOUNDLAND BAKED BEANS

Steps:

• Pre-heat 325° bake for 3:30 to 4:00 hours, covered. 1. In a medium bowl with lid add 2 cups of white pea beans top with cold water then cover, 1/2 tsp sea salt, leave soaking over night. 2. When ready to start making baked beans, you will need a cast iron pot or ceramic pot with cover. ( Also you can cook these beans in your slow cooker ) 3. Start with chopping your onions and add to the bottom of your cast iron pot. 4. Next drain all water off beans then put beans in a medium boiler with cover and top with new cold water and boil for 1 1/2 hours on medium heat with cover part way opened. 5. When boiling have completed drain water into a container and keep for soup or your baking, then add the beans to your cast iron pot. 6. Then add 5 cups of cold water to your pot, in a small bowl mix together the remainder of your ingredients except your pork. 7. Mix together, then pour over onions and beans in pot, mix together then top with fat pork or bacon. 8. Put lid on bake pot then place in a 325° oven for 3:30 to 4:00 hours, check half way through the bake time add more water if needed then cover and continue baking. 9. This is a serving for eight people if you like more double recipe. Bake beans can take a long time to make, I reduced bake time by adding a extra hour on the boiling process. 10. When baked beans are done remove from heat, serve hot or cold. If you would like to bottle them just follow the canning process. Always label and date your bottles before storing them.

PAN ROASTED MEDITERANEAN SEA BASS

Steps:

• In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.