September Camping in the Cariboo . . . and HUNGARIAN BEAN & RIB CASSEROLE

  

We started out on Friday at 7:45 am.  It was a long, long way so I was able to start and finish reading a Shakespearean play aloud in the car.

 It got dark shortly after we set up the tents and had dinner.

For the next two days, we had the entire site almost entirely to ourselves except for the squirrels.  

Vesper had a great time!

Cooking was a cinch.  Almost everything was prepped ahead . . . from Bryan’s Cinnamon Raisin Swirl Bread and

  my biscuits for toasting  

to beans for breakfast and stews for supper and Sauerkraut Buns for lunches!

We were really lucky with the weather . . . lots of sunshine. 

   

We started packing up at 6:45 am on Monday and were on the road by 8 am.

We passed by one group of deer after another, grazing by the road.

Such a beautiful weekend!    

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BABOS KAPOSZTAFOZELEK (Hungarian Bean and Sauerkraut Casserole)

      

      From DRIED BEANS & GRAINS: The Good Cook Techniques & Recipes

1 ½ cups pinto beans, soaked overnight and drained

1 pound (or more) pork ribs

2 cups sauerkraut, drained

2 lbs. medium tomatoes (about 7 tomatoes)

1 large onion (12 ounces)

2 tbsp lard

2 tbsp flour

1 tsp salt

½ tsp pepper

·        Place the presoaked beans and pork ribs in a large pot.  Cover them with 8 cups water, bring to a boil, and skim.  Cover the pot and cook for one and one half hours until the beans are tender.

·        Peel and coarsely chop the tomatoes. 

·        In a large stainless-steel frying pan, cook tomatoes over high heat for 5 minutes.  Then reduce heat to medium and cook, stirring,  for about 5 minutes, or until most of the juice has evaporated and the tomatoes are a thick pulp.

·        Grind the tomatoes in a food processor.

·        Simmer the sauerkraut and tomatoes together for 10 minutes.

·        In a saucepan, sauté the onion in the lard over medium heat until soft.  Add flour and stir until light golden. 

·        Add the onions to the sauerkraut.  Mix well.  Add salt and pepper.

·        Drain the beans, reserving the liquid.

·        Start oven preheating to 350 about 45 minutes before you want to serve. 

·        Put beans and ribs into a large pan.  Add sauerkraut.  Pour over top ½ cup of bean liquid. 

·        Cover and heat in 350 oven for 30 minutes. 

·        Serve with salad.  

·        When freezing some for camping, add more of the reserved bean liquid to the jar (about 1 cup) so that it won’t burn when reheating.