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Article: A time-tested route to baked beans.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- August 30, 2006
CopyrightCOPYRIGHT 2006 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Robin Mather Jenkins
Aug. 30--Well, yes, you could just open a can.
But homemade baked beans offer much, much more than even the best Jay Bush can trot out. They offer a connection to the past. One of my favorite food writers, Della Lutes, opens her 1935 classic "The Country Kitchen" with an accounting of her father's birthday feast in 1882:
"A great pan of beans was baked, nice, white Michigan (or New York State) beans, soaked overnight, parboiled in the early morning with a pinch of soda, then washed in cold water and boiled again with a slab of salt pork and an onion, until the outer skin burst. They were then drained and seasoned ...