Beans a la Highacre.

Last weekend, we went up to Harper’s Ferry with friends.  We stayed in the lovely ‘cabin’ Highacre, owned by the Potomac Appalachian Trail Club.  That right there is the view we had from the dining room window.  The house overlooks all of Harper’s Ferry and the infamous “Jefferson Rock”, where Thomas Jefferson himself stood and declared the view worth the ocean voyage.  It is where the Shenandoah and Potomic Rivers converge and become one.  And the house is this incredibly beautiful  100 year old Victorian.  It’s really one of my favorite places to go.  It’s always relaxing and just breathtaking.  I highly recommend it.
Like I said in my last post, we just brought some crockpots and winged it.  I put a wee bit of thought into it and brought the basics for baked beans.  This is what I had on hand:

That’s coarse sea salt, some Goya Adobo all purpose seasoning that was at the house, black pepper, molasses and a can of spicy hot V8 that was left in the fridge.  I bought a pack of country ham bits to throw in and I had a bag of navy beans.
Becky’s Baked Beans a la Highacre
 Chop an onion and mince a few cloves of garlic.  Add a bag of dried beans, salt and pepper and about a half jar of molasses, cover with water and stir together in a crock pot. Turn it on high.  
Add some chopped country ham bits.   
Sprinkle liberally with the Adobo seasoning.
Add about half a V8 or so.  
Let cook all day.
While the beans are quite good that day, they are even better if you pull them out the next day and heat them back up. 

One thought on “Beans a la Highacre.

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