Baked Beans on Freshly Baked Brown Bread
Baked Beans on Brown Bread, simple, delicious, and Yankee to the core, this sandwich is an homage to the Pilgrim days where the bread and the beans were prepared on a Saturday and eaten as leftovers on a Sunday. That being said, the result is one of the best "leftover" sandwiches there.
- Prep Time:
- Yield: 6 Servings
- 12 slices Brown Bread (recipe follows)
- 3 tbsp cream cheese softened drained of excess liquid
- 2 cups baked beans
- 1-2 tbsp milk If needed
Brown Bread Recipe
- ⅓ cup whole wheat flour
- ⅓ cup all-purpose flour
- ⅓ cup yellow cornmeal
- ⅓ cup unseasoned dried bread crumbs
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup dark molasses
- ⅓ cup dark raisins
- Spread 6 slices of the brown bread with ½ tablespoon cream cheese each. Use a fork to coarsely mash the baked beans, adding a bit of milk if needed to make the rugged mash spreadable. Spread the baked beans on the other 6 slices of bread. Gently press the cream-cheese and baked-bean slices together and serve.
Brown Bread Recipe
- Mix the flours, cornmeal, bread crumbs, baking soda, and salt in a medium bowl. Stir in the buttermilk and molasses; do not over mix. Stir in the raisins.
- Coat a 1½-quart metal steaming mold or a a 1-pound coffee can with vegetable oil cooking spray. Pour in the batter, run a knife or spatula through the batter to remove any air pockets, and cover tightly with a lid or heavy-duty foil. Place the mold on a rack (if you don't have a rack, canning jar rings work very well) in a deep pot with a tight-fitting lid. Add enough hot water to reach two thirds up the sides of the mold; cover.
- Bring the water to a boil. Then reduce the heat to a simmer and steam the bread for 2¼ hours. Check the pot from time to time to make sure the water is not boiling away. Remove the mold from the water and allow it to stand for 20 minutes; then turn the bread out onto a rack to cool. To serve, cut into slices.