Story submitted by Gail Arnoff - a longtime member of Park Synagogue and am very active with Literary Cleveland. Probably not relevant, but I teach at John Carroll and Case Western Reserve. My son and his family live in Jerusalem, which has strengthened my bond to Israel.
The Story Behind the Recipe:
Many years ago, my mother’s friend Alma, known to us kids as Aunt Alma, shared this recipe. My mother made it for every family picnic or cookout. When Alma died, we renamed it Ruby’s beans.* After my mother died, fourteen years ago, it became Gail’s beans. Some day it will be Jane’s beans, as my daughter, son, and their families love this dish, as we all do.
Recipe:
Ingredients:
2 cans butter beans. Drain and save liquid.
1/2 cup brown sugar
1/8-1/4 cup butter or margarine
1 cup ketchup
1/2 cup liquid (from beans)
spoonful of barbecue sauce
Instructions:
Stir everything together in a casserole dish.
Bake, covered, at 325 for 1-2 hours, adding more liquid if necessary.
If there is too much liquid, take off the cover for last 15-20 minutes.
2 cans butter beans. Drain and save liquid.
1/2 cup brown sugar
1/8-1/4 cup butter or margarine
1 cup ketchup
1/2 cup liquid (from beans)
spoonful of barbecue sauce
Instructions:
Stir everything together in a casserole dish.
Bake, covered, at 325 for 1-2 hours, adding more liquid if necessary.
If there is too much liquid, take off the cover for last 15-20 minutes.