Ginger Baked Beans

On my stove right now sit simmering, bubbling baking beans.  Last night I soaked a bag of pinto beans.  Today I added all of the extras -molasses, garlic, salt, a little ketchup and ginger.  Minced ginger is my secret ingredient.  It adds a sweet spice and an interesting flavor to a very simple dish.  I've made it a few times already this summer.  Once we put them on a salad.  The next time we put them beside a hot dog.  Today we will bring them to a going away party for a friend.  You can cook them with bacon if you are feeling up to it.  You could use tomato paste instead of ketchup.  In years past I always thought of these beans as too sweet and syrupy, but if you make them at home they can be just how you like.  

Recipe:

1lb dried pinto beans or any white bean.  

molasses 

ketchup or tomato paste

2 or 3 cloves of garlic minced

tablespoon or so of minced ginger

1 1/2 teaspoon salt, and more to taste

a few grinds of pepper

If you can, soak a pound of beans overnight after bringing the water to a boil for a moment.  The next day strain and set aside some of the bean liquid until they are just barely covered.  Bring the pot to a boil and then lower the heat to a simmer.  Add 1/3 cup of molasses -more or less depending on your taste.  Add 3 tablespoons of ketchup or tomato paste, the garlic and ginger.  Let cook until the beans are tender -about 30-45 minutes.  Ina Garten says salting beans early can make them tough so I add it towards the end.  That's it really.  It can be tweaked forever but at some point they are good enough.  

:)