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This is the reason we bought a Dutch oven. These beans are sweet and spicy, and oh-so-good. We’ll be hard-pressed to find baked beans better than these.

ORIGINAL RECIPE BY: Alton Brown

INGREDIENTS 
• 1 pound dried Great Northern beans
• 3/4 pound bacon, chopped
• 1 onion, chopped
• 2 jalapenos, chopped
• 1/4 cup tomato paste
• 1/4 cup dark brown sugar
• 1/4 cup molasses
• Vegetable broth
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 2 teaspoons kosher salt

PROCEDURE 
1. Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
2. Heat oven to 250 degrees F.
3. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
4. Stir in the tomato paste, dark brown sugar, and molasses.
5. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven.
6. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat.
7. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid.
8. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

NOTES:
* We changed up our latest batch and used 25% less bacon. Still good, and just a little healthier! The quantities are updated above.

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Mia and I had been making weekly stops at Guru The Caterer for his delicious home-style Indian food. In the spirit of DIY and economic common sense, we were interested in trying a little something at home. We found this recipe on Allrecipes.com. It is highly recommended.

ORIGINAL RECIPE BY: Emma Maher

INGREDIENTS 
• 2 cups red lentils
• 2 medium onions, diced
• vegetable oil
• 4 tablespoons curry paste
• 2 tablespoons curry powder
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons white sugar
• 3 cloves minced garlic
• 2 teaspoons ginger root, minced
• 1 large (29 ounce) can tomato puree
• 8 ounces frozen paneer

PROCEDURE 
1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, saute the onions and half the garlic in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, rest of the garlic, ginger, and tomato puree in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Reduce heat. Add the paneer. Allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

NOTES:
* We added 8 oz. of paneer (Indian cheese) to the curry mixture before we added it to the lentils. We served it with basmati rice and some Indian bread that was very much like a whole wheat tortilla.
* The first time around, the lentils were a little dry. The second time around, we doubled the amount of curry sauce. It was a thousand times better. Those new quantities are reflected here.