Wow, so much has changed in the world in just a few weeks. It is hard to imagine at the start of 2020 that Louisiana and many other states would be under a “stay at home” order for the very serious health treat of the Coronavirus disease (COVID-19). Our governor says that Louisiana has one of the fasting growing trajectories of this virus — due to the city of New Orleans and I’m guessing the tourist trade. Stay at home also means to cook at home. This includes being flexible and adaptable with ingredients on hand in your pantry. But who wants to spend all day cooking and washing dishes? For the next several weeks, I’m going to post one-pot dishes which are simple to prepare and allow for substitution of ingredients. “Cowboy Baked Beans with a Kick” is one of these recipes.
This week I’m travelling back in time to a recipe from the 1980’s. While searching through cookbooks on my bookshelves, I rediscovered one which I purchased during those years. I’m a collector and never throw anything away — this cookbook is a good one. Glancing through the pages, I saw notations by recipes which I had made; most with “excellent” written by them with many, many memories. I decided to make one of the recipes, “Baked Beans à la Charente”, a vegetarian bean casserole topped with fresh tomato and eggplant slices. A little cognac in the beans gave some zing. Yum. Continue reading
This week I’m featuring a great recipe for baked beans. With the summer picnics and holidays such as Memorial Day and the Fourth of July coming up, baked beans are always popular. I especially like this quick and easy recipe for a crowd.