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  • Jackie Hickson

When it is OK to tell a little white lie....when it comes to making this little girl eat her beans!

My likes & dislikes have changed a lot over the years, my curiosity to try different dishes, my passion to create, my now love for brussel sprouts (lol)....my taste buds have definitely matured as I have gotten older.

I wasn't always this adventurous trust me, turning my nose up at many things... I am certain I drove my mom crazy .....so when I asked my mom yesterday to share her stories of my "food-isms" she reminded me of when we lived in Nova Scotia and my stubborn side when it came to eating...including baked beans.


"OK the story ~ A long time ago when you were a wee lass , you at times could be a picky eater and as we were going away for the week end due to Roy (my step dad) having a job building the new wharf. I packed us all up to go on a mini holiday, with of course bringing our own food, so among the meals planned was home made baked beans.



Jackie puckered up her lips saying she wasn't gonna eat home made beans . Well ma here being at her wits end came up with the story that they were not my beans but special "Digby Beans"and you couldn't come to Digby with out trying their dish they were known for . Well Jackie dove into those beans and cleaned up her plate saying how much she just loved them.

The moral of the story its OK to tell your child a little white lie once in awhile "

Thanks mom for the story! Love you


Digby Beans with Bacon (6-8 hours but worth the wait)

Ingredients:

1 lb dried navy, pinto, red or yellow beans (I used red)

1 lb thick bacon, diced small

1 medium white onion, chopped

1 can tomato paste

½ cup black strap molasses

½ cup brown sugar

1 TBSP vinegar

1 TBSP Dijon mustard

1 tsp salt

How To:

Soak your beans in water over night – drain the soaked beans and rinse

Layer the beans, bacon, onion in slow cooker – put on low heat

Sauce: Place 3 cups of water, tomato paste, molasses, brown sugar, vinegar & mustard in a large bowl, whisk until smooth.

Pour sauce over the beans and stir to combine

Cover and cook on low for 4 hours – at this time check your seasoning, adding salt, additional molasses if desired. Cook for a few more hours until beans are tender.

Freezes well

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