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FIG-BALSAMIC GLAZED BEEF
  • KABOBS:
  • 1 boneless beef top sirloin steak, cut 3/4-inch thick (about 1 lb.)
  • 1 medium red onion, cut into 12 pieces
  • 1/2 cup fig preserves, chopped
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. oilve oil
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • salt
  • BEANS:
  • 1 pound navy, pea or great northern beans
  • 1-1/3 cups brown sugar
  • 1 tablespoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 2 tablespoons finely minced onion
  • 1 jalapeno pepper, sliced thin (optional)
  • 5 ounces fat salt pork
  • Boiling water

 

  1. KABOBS:
  2. Soak four 10-inch bamboo skewers in water for 10 minutes; drain. Cut beef steak into sixteen 1-1/4-inch pieces.
  3. Alternately thread beef and onion pieces evenly onto skewers. Set aside.
  4. Combine preserves, vinegar, oil, garlic, 1/2 tsp. salt, and pepper in a small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
  5. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7-9 minutes for medium-rare to medium doneness, turning and basting with sacue every 2 minutes.
  6. Season kabobs with salt, as desired.
  7. Serve with reserved sauce for dipping
  8. BEANS:
  9. Cover beans amply with water and soak overnight.
  10. Simmer on top of stove 1 hour.
  11. Mix sugar, salt, mustard, cloves and onion and stir into beans.
  12. Transfer mixture to a 2 1/2 quart bean pot.
  13. Bury salt pork in beans.
  14. Add boiling water to bring liquid to surface without covering.
  15. Place lid on pot and bake at 300 degrees for 6-7 hours.
  16. To keep beans moist add boiling water as necessary during the baking.
  17. During last hour remove lid so beans will brown.
  18. Add jalapeno pepper to spice it up even more

 

 
 

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