New England Baked Beans and Brown Bread

 

With Suzanne Bardsley

Join us as we assemble this mainstay meal of New England: beans cooked with bacon and steamed bread. Brown bread flour is a mixture of whole wheat, rye, and cornmeal or “johnnycake” meal. It is sweetened with dark molasses and currants or raisins. It is delicious served hot with butter, a bowl of baked beans, and a light, colorful coleslaw.

Co-op Cooking Classes are held in the BriarPatch Co-op Community Cooking School at 648 Zion St. in Nevada City. Only 9 spaces left, so sign up early. $30.00 for BriarPatch owners and $35.00 Non-owners. Sign up online or with Hilary, 272-5333 x134, classes@briarpatch.coop. 48-hour cancellation deadline.