Slow Cooked Baked BeansPosted: February 18, 2011
When I came across this recipe from the NY Times, I was immediately intrigued. Beans, kale, tomato sauce slow cooked in an oven for a couple of hours? SWOON. The recipe is extremely easy and adaptable. I did not have the bouquet garni or the herbes de provence and winged it with what we had in the pantry. I thought that a grating of pecorino would also go well with the breadcrumbs as a topping and the salty flavor of the cheese melded deliciously with the sweetness of the beans. I also note that I bought the tomato paste and celery with leftover money from last week that we did not document. We came in under budget, but I forgot to mention we bought some onions, tomato paste, celery, red cabbage and small cucumbers for about $9.