Muskoka Baked Beans Recipes

Steps:

• Wash and sort beans. Pour 6 cups of water over them in a large saucepan. Let stand overnight.
• Bring the beans to a boil and boil for two minutes. Drain and add 5 cups of water. Boil again and reduce heat. Cover and simmer for 1/2 hour. Drain and reserve 1/2 cup of water.
• Sauté the bacon until not quite crisp. Add the onion and garlic and cook until soft.
• Preheat oven to 250°F
• In a large casserole with a tight lid, place the onions, garlic, bacon, beans and the pan drippings. Add the reserved water and remaining ingredients. Mix well.
• Cover and bake, stirring occasionally, for 2 hours. Uncover and bake until tender and slightly thick, about another 30 minutes.

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).