Backwoods Home Magazine
Subscribe to Backwoods Home Magazine print or Kindle editions
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418

Facebook   YouTube   Twitter
Follow Us!

 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Free Stuff
 Print Classifieds

General Store
 Ordering Info
 Kindle Subscriptions
 Kindle Publications
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

 Web Site Ads
 Magazine Ads

BHM Blogs
 Ask Jackie Clay
 Massad Ayoob
 Claire Wolfe
 Where We Live
 Dave on Twitter
Retired Blogs
 Behind The Scenes
 Oliver Del Signore
 David Lee
 James Kash
 Energy Questions

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Meet The Staff
 Contact Us/
 Change of Address
 Write For BHM
 Privacy Policy

Retired Features
 Country Moments
 Radio Show

Recipe of the Week
Beans for Sarah
Courtesy of
Richard Blunt

You'll find this recipe and over 400 more in Backwoods Home Cooking.
Click Here


1 1/4 cups dried pinto beans
water to soak beans
3 Tbsp. extra virgin olive oil
12 oz. green cabbage (diced small)
2 cloves minced garlic
1 1/2 cups low salt chicken stock (fresh or canned)
1 cup apple cider
1 large onion (diced medium)
1 large carrot (peeled and diced medium)
1 stalk celery (diced medium)
1 bay leaf
3 whole cloves
4 oz. piece lean salt pork (optional, for additional flavor)
1 cup peeled, seeded, and diced fresh plum tomatoes
1 cinnamon stick (broken in half)
1/4 cup apple brandy (optional)
3 Granny Smith apples (peeled, cored, and diced medium)


Soak beans for 4 hours in water. Drain and discard water.

In heavy-bottomed pan heat olive oil and sauté cabbage and garlic until cabbage is tender.

In large heavy-bottomed pot, combine beans, chicken stock, apple cider, onion, carrot, celery, bay leaf, and cloves. Bring to a boil over high heat and remove from heat immediately.

Transfer bean mixture to a bean pot or earthenware casserole, add salt pork, cabbage mixture, tomato, cinnamon stick, and apple brandy.

Cover casserole, place in a 325° oven for 1 hour, then add apples and bake until beans are tender, about 1 1/2 hours. Total cooking time 2-2 1/2 hours.

Click here for more recipes

Have a recipe you'd like to share? Please send it via email to Contributed recipes may appear online or in the BHM newsletter.


Top Of Page designed and maintained by Oliver Del Signore
© Copyright 1998 - Present by Backwoods Home Magazine