Confessions of a City Slicker

This is my most favorite food ever since I was a wee tiny tot.  Still is, in fact.  This is baked beans in tomato sauce (the canned ones) with potatoes and meatballs.

Total cooking time is probably 10-15 minutes, although my Grandma likes to cook the other version with sauted garlic and fried potatoes.  Me, I like this simpler version because it retains the sweetness of the baked beans and because of the short cooking time, the potatoes remain crunchy.

OK, there is no exact amount of ingredients to be used here.  It is entirely up to personal preferance, how much of what is used, so go with your instincts.

What you need:

• 1 large can baked beans in tomato sauce
• Pork
• 2 large potatoes cut into cubes
• Water

I season my pork with oyster sauce, sesame seed oil, corn flour, oregano and a little water so that the meat is not so sticky.  The oregano was added to the dish by me and it actually enhances the flavors.  I love oregano although Mom can hardly stand the smell.

Boil water in a wok and add the potatoes.  How much water you use depends on how thick or soupy you want the dish to be.  Since I prefer the soupy version, I use more.

Once the potatoes are in, you can start adding the pork.  Make tiny meatballs out of them.  It is advisable to use a spoon to shape the pork rather than by hand as it retains the moisture and gives the meatballs a juicier, smoother texture.  Shaping them by hand will squeeze the moisture out of them and result in very hard and dry meatballs.

When the meatballs are cooked, reduce the heat and add the beans.  I prefer Yeos beans as they are crunchier and bigger.  Grandma used Tower brand that has mushier beans.

Let the whole thing simmer for a while before adding more oregano.  Have a taste and add salt and sugar as desired.

And there you have it, a very simple dish to prepare without any fuss that is satisfying.

If I remember correctly, Grandma’s version will be to fry the potatoes first then set aside.  Next saute garlic and fry the pork, spreading it out instead of making meatballs.  Once done, add baked beans and potatoes and simmer.

Mmmmm….the heavenly aroma of oregano and the tomato sauce is just too much to bear.  Since I didn’t have anything more than 2 tiny pieces of chicken for dinner, those 2 bowls I just whipped up are calling to me from inside the fridge.

Nooooooo…I must, I must RESIST!  They are for my lunch for the next 2 days, after all.  Maybe I’ll just sacrifice my lunch time TV show and come home earlier for lunch.

At least that will put half my misery to rest.

This is my most favorite food ever since I was a wee tiny tot.  Still is, in fact.  This is baked beans in tomato sauce (the canned ones) with potatoes and meatballs.

Total cooking time is probably 10-15 minutes, although my Grandma likes to cook the other version with sauted garlic and fried potatoes.  Me, I like this simpler version because it retains the sweetness of the baked beans and because of the short cooking time, the potatoes remain crunchy.

OK, there is no exact amount of ingredients to be used here.  It is entirely up to personal preferance, how much of what is used, so go with your instincts.

What you need:

• 1 large can baked beans in tomato sauce
• Pork
• 2 large potatoes cut into cubes
• Water

I season my pork with oyster sauce, sesame seed oil, corn flour, oregano and a little water so that the meat is not so sticky.  The oregano was added to the dish by me and it actually enhances the flavors.  I love oregano although Mom can hardly stand the smell.

Boil water in a wok and add the potatoes.  How much water you use depends on how thick or soupy you want the dish to be.  Since I prefer the soupy version, I use more.

Once the potatoes are in, you can start adding the pork.  Make tiny meatballs out of them.  It is advisable to use a spoon to shape the pork rather than by hand as it retains the moisture and gives the meatballs a juicier, smoother texture.  Shaping them by hand will squeeze the moisture out of them and result in very hard and dry meatballs.

When the meatballs are cooked, reduce the heat and add the beans.  I prefer Yeos beans as they are crunchier and bigger.  Grandma used Tower brand that has mushier beans.

Let the whole thing simmer for a while before adding more oregano.  Have a taste and add salt and sugar as desired.

And there you have it, a very simple dish to prepare without any fuss that is satisfying.

If I remember correctly, Grandma’s version will be to fry the potatoes first then set aside.  Next saute garlic and fry the pork, spreading it out instead of making meatballs.  Once done, add baked beans and potatoes and simmer.

Mmmmm….the heavenly aroma of oregano and the tomato sauce is just too much to bear.  Since I didn’t have anything more than 2 tiny pieces of chicken for dinner, those 2 bowls I just whipped up are calling to me from inside the fridge.

Nooooooo…I must, I must RESIST!  They are for my lunch for the next 2 days, after all.  Maybe I’ll just sacrifice my lunch time TV show and come home earlier for lunch.

At least that will put half my misery to rest.