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Proust had his madeleines; we had our mother’s baked beans: made in an old-fashioned glazed ceramic crock, topped with strips of bacon. They were so good, we have never been able to eat canned baked beans—overly sweetened and one-dimensionally bland.
But thanks to Pacific Natural Foods’ new line of USDA Certified Organic beans in a carton, we now enjoy baked and refried beans at home as often as we like.
With January 1st the day to make resolutions to eat better, they’re a logical Top Pick Of The Week to usher in the new year. Rich in plant-based protein (Pacific beans have up to seven grams of protein per serving) and fiber, beans are a better-for-you food.
The line debuted last spring at Whole Foods Markets nationwide and expanded to select natural food stores and grocery chains. You can taste the quality and slow-cooked flavor and texture of the baked beans—the closest we’ll get to Mom’s (especially when we add crispy strips of bacon across the top).
Baked beans with a garnish of bacon. Photo © Viktor | Fotolia.
The refried beans are better than what we get most Mexican restaurants. Varieties include:
Organic Refried Pinto Beans (vegetarian or non-vegetarian [with added pork fat])
Organic Refried Black Beans (vegetarian)
Organic Refried Black Beans with Green Chiles (vegetarian)
Organic Baked Beans (vegetarian or with pork—but the pork amounts to a few tough bits)
A bonus for those who are concerned about the BPA plastic lining of tin cans: the Pacific Natural Foods cartons have no such potential problem. They’re priced at $2.69 to $2.99 for a 13.6-ounce container.
One of six varieties of baked and refried
beans. Photo courtesy Pacific Natural Foods.
HOW TO SERVE BAKED BEANS
Franks and beans are a natural part of the American diet. But even better than that is your own version of “pork and beans.” Instead of the meager bits of pork fat tossed into cans of beans, make your own with leftover roast ham.
Especially brought to live with a garnish of fresh herbs. We prefer basil, chives, cilantro or parsley.
BAKED BEANS FOR BREAKFAST
With eggs any style: try them on a toasted English muffin, topped with a poached egg
On toast: on toasted or grilled baguette or rustic bread, with fresh herbs and optional shredded Gruyère (for breakfast or a light lunch)
With sausages or roasted meats: chicken, duck, ham, pork
With hearty grilled fish: we like cod atop a bed of beans
BAKED BEANS FOR DINNER
With potatoes: In a baked potato or a nest of mashed potatoes (top with shredded cheese and fresh herbs
As a side: with a crisp bacon garnish, a garnish of sour cream and a square of corn bread or gratinée
Wildcard: on pizza, mixed with elbow macaroni or other short cut (a great way to expand a limited amount of leftovers), to thicken creamy soups
Dips: bean dip and layered dip
Eggs: scrambled or an omelet with onions, chorizo, and a side of beans
Mexican dishes: burritos, fajitas, layered casseroles, tacos, quesadillas
Mexican lasagna: layer corn tortillas in a baking dish with beans, shredded cheese, ground beef or other meat, jalapeños and red chile sauce (“enchilada sauce”)
Sandwiches: including burgers and wraps
Mexican pizza: pizza crust or tortillas spread with red chile sauce, then topped with refried beans, sausage, black olives, chopped red onions, jalapeños and cheese; optional “taco garnish” of chopped tomatoes and lettuce
Sides: rice and beans (you don’t need Mexican main dishes in order to enjoy the sides); potatoes and beans; potatoes fried with onions, topped with chiles and Mexican cheese; by themselves topped with sour cream or Greek yogurt and cilantro
Stuffed peppers: stuff with rice or other grain and beans, top with cheese
WAYS TO SERVE REFRIED BEANS
How would you use them? Let us know!
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