Lighthouse Meals

Baked Beans

Serve this with the Boston brown bread for a traditional New England meal.

Note: The beans need to soak overnight.

8 slices bacon, diced

1 onion, diced

1 celery stalk, diced

1 pound dried navy beans, soaked overnight in water under refrigeration

2 cups chicken stock

1 cup ketchup

1/4 cup molasses

1/4 cup maple syrup

2 tablespoons Dijon-style mustard

1 tablespoon caraway seeds

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 300ºF.

2. Sauté the bacon, onions, and celery in a large pot over medium heat for 10 minutes, or until vegetables are tender.

3. Add the beans, stock, ketchup, molasses, maple syrup, mustard, caraway seeds, salt, and pepper. Bring to a boil.

4. Transfer to a large casserole dish, and bake, covered, for 4–4½ hours. Add more water or stock if beans begin to look dry. Remove the cover for the last 15 minutes to achieve a beautiful rich brown color.

Yield: 8–10 servings

Preparation time: 20 minutes

Soaking time: overnight

Baking time: 4 – 4 1/2 hours

Corn Chowder

To ensure that this soup is at its fullest flavor, buy fresh corn and use it the same day. Corn begins to lose flavor and sweetness as soon as it is picked.

2 tablespoons vegetable oil

4 slices bacon, diced

1 clove garlic, diced

1 onion, diced

1 cup chopped chanterelle mushrooms

3 cups chicken stock

3/4 pound Yukon gold potatoes, diced

2 1/2 cups corn kernels (about 5–6 ears)

1 cup heavy cream

2 cups whole milk

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped basil

1/2 cup grated Parmesan cheese (about 2 ounces)

1. Heat oil in a heavy large pot over medium heat. Sauté bacon for 3–5 minutes.

2. Add the garlic, onion, and mushrooms, and sauté for 10 minutes, stirring occasionally

3. Mix in the stock and potatoes. Bring stock to a boil and reduce to a simmer. Cook until the potatoes are easily pierced with a fork, about 10 minutes.

4. Stir in the corn and cook for 5 minutes.

5. Reduce heat and add the cream, milk, salt, and pepper. Heat gently, making sure that the stock does not boil.

6. Serve in warm bowls. Garnish with basil and Parmesan cheese.

Note: If you wish to avoid using any dairy products, the soup can be thickened by puréeing an additional 1 cup of corn and adding it back in to the soup.

Yield: 8–10 servings

Preparation time: 20 – 25 minutes

Cooking time: 30 – 35 minutes

Succotash with Basil Butter

This dish was a traditional dish of the Narragansett Indians. They did not have the Basil Butter, but they probably would have enjoyed it.

2 teaspoons salt, divided

2 cups lima beans, fresh or frozen

2 tablespoons vegetable oil

2 shallots, diced

½ red bell pepper, diced

2 cups corn kernels (about 3 ears)

1/2 teaspoon freshly ground black pepper

Basil Butter (recipe follows)

1. Bring a large pot of water to a boil. Stir in 1 teaspoon salt. Drop in the lima beans and cook for 10 minutes. Drain and reserve.

2. Heat oil in a large saucepan over medium heat. Sauté the shallots and bell pepper for 10 minutes, or until vegetables are tender, stirring occasionally.

3. Blend in the corn, reserved lima beans, remaining salt, and pepper to the shallots. Mix together and continue to cook for 10 minutes, stirring occasionally.

4. Finish by adding the Basil Butter.

Yield: 6 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

Basil Butter

1 1/4 teaspoons salt, divided

1/2 cup basil leaves

2 tablespoons butter, softened

1/8 teaspoon freshly ground black pepper

1. Bring a pot of water to a boil. Stir in 1 teaspoon salt.

2. Drop the basil leaves into boiling water and blanch for 10 seconds. Remove and put immediately into ice water.

3. Drain and squeeze excess water from the basil leaves, and finely chop.

4. Mix together basil leaves, butter, remaining salt, and pepper.

Yield: 3 tablespoons

Preparation time: 10 minutes