When I was a kid I often bit off more than I could chew.  I don't mean that as a figure of speech.  I really couldn't eat what was in my mouth sometimes.  It was probably glutinous... but I was a kid, right.  There were other times when my eyes were just way too big for my stomach.  Too much food on my plate.  It got me in trouble on many fronts.  First of all, my parents were pretty big on the 'no wasting food' thing.  So leaving back food that you had purposefully put onto your own plate was punishment worthy.  Secondly, if I did eat everything on my plate then I just plain ate too much.  Sometimes I did the same thing with candy or chocolate... and I would feel sick later.  I still have trouble stomaching fig newtons or mint flavour chocolate because of that.
I've scaled back a lot on the eating too much or putting too much on my plate thing.  I'm still really bad at piling too much on my plate in the figure of speech way though.  I have trouble saying no (although I'm getting better/working on it) and I think that I can accomplish way more than I am really comfortable with. Quite simply, sometimes I just try and do too much.  I like to think that it's born out of a healthy self esteem but I suspect otherwise.
Case in point, this weekend.  Every moment of the weekend is booked with something.  Some moments are booked with two somethings.  One of those somethings includes me running for two hours straight.  Not a huge deal in and of itself but when I have to ask my body to continue moving afterwards in any significant way it becomes a huge deal.  So, with all of those somethings happening, we decided that this would also be a good weekend to have some people over for dinner.
Wait... What?
Yeah I can do it (read: NO I can't but now I have to because now that the idea is out there I'm not going to back away from it... and I probably suggested it myself anyway)
So... I'm doin' it.
What do you do for dinner when you don't really have any time to make that dinner?
You make comfort food.



Enter unBaked Beans and Baked Roots (Potato and Sweet Potato).
Make beans in the morning before first something starts.  Let it simmer on very low heat.
Come home after about the third something and heat up the oven.  Rinse off any crap from the potatoes and sweet potatoes.  Poke some holes in them with a fork.  Throw them in the oven.
You get the idea.
They bring some wine and everybody comments on how yummy and rustic and cozy the dinner is.  You're a hero and once again, you've proven to yourself that you can do even more than you thought (cue another self esteem boost).


I won't lie to you, I'm still thinking about all the additional somethings that are coming but I'm not going to hesitate to pat myself on the back for pulling off a winner.



Unbaked Beans (and baked Potato and Sweet Potato) adapted from 'More with Less'
serves 6 - 8

3 cans (384ml size) Navy beans undrained
3/4 cup molasses
1/2 cup ketchup
2 tbsp Worcestershire Sauce
2 tbsp mustard (I used dijon)
2 tsp salt (more to taste)
2 lg tbsp brown sugar
dash of pepper sauce
3 slices bacon chopped
1 med onion, sliced thin
2 lg cloves garlic, minced

In a heavy bottomed sauce pan or dutch oven cook the bacon, onion and garlic together over medium heat. Once the onion and garlic are slightly browned then add the beans.  Mix lightly.
Add in the rest of the ingredients.
Heat until it's simmering.   Turn the heat down to med/low (or even low) and cook for about 3 - 4 hours.  Add extra liquid only if and when you need to.  Check the taste and adjust if necessary.

For the last hour of cooking:
Preheat the oven to 400 degrees F.
Wash and poke about 4 med/lg potatoes and place in the heated oven.
For the last 30 min. of cooking:
Wash and poke about 4 med/lg sweet potatoes and place in the heated oven with the regular potatoes.

After the last hour:
Check that the potatoes are done.
Remove from oven and slice the potatoes open.
Ladle the beans into the baked potatoes.
Serve, placing a bowl of the beans on the table so that people can add extra if they like.
Also serve with sour cream or plain yogurt, cut chives or green onions and extra pepper sauce.