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Baked Beans

By: 
Irene Garber
baked beans
baked beans
baked beans

Traditional Ashkenazi Hanukkah dinners often include potato latkes and pot roast or brisket. This year, in honor of the Union for Reform Judaism December 2017 Biennial, taking place in Boston, here's a Jewish twist on a classic Beantown favorite, a perfect accompaniment to your Hanukkah feast.

Ingredients: 
BEANS
1 pound white pea or navy beans
1/2 pound flanken or short ribs
1 medium onion, peeled
......................................................................
SAUCE
1/2 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
3 tablespoons brown sugar
1/2 teaspoon pepper
3/4 cup water or tomato juice
Directions: 
  1. Place beans in bowl, cover with water for several hours or overnight.
  2. Rinse beans, place in 2-3 quart pot, boil with additional water for one-half hour.
  3. Rinse the boiled beans, and place in a bean pot with the meat. Place peeled onion in center of the beans.
  4. Combine sauce ingredients, and pour the molasses mixture over beans and meat mixture just to cover. Place a "fat" piece of meat on top.
  5. Cover. Bake at 300°F for 5-6 hours. If liquid is absorbed during baking, add additional water. Bake until beans are brown and soft.

    Reprinted with permission from Palate Pleasers by the former Women's Auxiliary of Hebrew SeniorLife (then Hebrew Rehabilitation Center for Aged in Boston).