A belated recipe for the person with the huge bean supply:
Michigan Baked Beans (6-8 servings)
Pick over and rinse:
1 lb. navy beans (2 cups)
Soak beans in 6 cups of water for 8 hours or overnight in the refrigerator.
Drain and rinse beans.
Simmer until tender, 1 to 1 1/2 hours, in 6 cups of water. Pour off excess
water, but do not drain thoroughly.
Preheat oven to 350 degrees F.
3/4 cup brown sugar, packed
1 cup crushed pineapple, drained
1/2 c carrots, shredded or finely diced
1 large onion, diced
1/2 cup ketchup
1 teaspoon dry mustard
1/2 teaspoon onion powder
1/8 teaspoon ground cloves
1/2 teaspoon salt
Combine mixture with beans and bake uncovered for 1 hour at 350 degrees F.
Stir well. Add:
Hot sauce or ground pepper to taste
V. H. Jergens
Yesterday my garden lawn
Was only green,
But this morning early
There were violets.
Moto-ori Norinaga, 1730-1801: Violets