Something New: Smokies & Beans in Soda Bread Bowls

Once again, I fail to create a clever recipe name.

But, we did create a clever recipe. Chase and I are trying to eat on a tighter budget, so Saturday when we really wanted to cook something, we restricted ourselves to what was already in our kitchen. Which was all of a can of baked beans, little smokies and baking staples (and blueberry bagels).

We both recalled childhood recipes of dubious names ("beanie weanies" and "monkey peeters") that involved little smokies. By combining the two, and making Irish soda bread into bread bowls, we were thoroughly satisfied.

Although this is not the order I'm posting the recipes below, I recommend you get your bread in the oven before you throw together your Smokies & Beans.

Happy cooking!

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Smokies & Beans in Soda Bread Bowls

Smokies and Beans

1 pkg beef smokies, halved

1 large can baked beans

½ cup barbecue sauce

2 Tbsp chopped onion

Directions

1. In a large pot over medium heat, saute the onions until translucent.

2. Add the rest of the ingredients into the pot. Stir over medium heat until warmed through.

3. If your beans finish warming before your bread is done, cover and reduce heat to low while you wait.

3. Serve in soda bread bowls.

Irish Soda Bread

4 cups flour

1 ½ tsp salt

1 tsp baking soda

2 tsp baking powder

2 Tbsp sugar

1 Tbsp butter

1 ½ cup buttermilk

Directions

1. Preheat oven to 375 degrees.

2. Mix dry ingredients thoroughly. Cut butter into very small pieces, then cut into dry ingredients with a knife.

3. Make a well in the center of the mixture and gradually mix in just enough buttermilk to make dough soft but firm. Mixing with your hands works best.

4. Shape the dough into a ball and place on a floured surface. Knead for 2-3 minutes, until the dough is smooth.

5a. FOR BREAD LOAF: Form the dough into a round loaf. Cut a shallow cross shape in the center of the bread.

5b. FOR BREAD BOWLS: Form the dough into a round loaf. Cut into four quarters and place a shallow slit in the top of each one.

6. Place the loaf/bowls on a buttered and floured baking sheet. Bake for 40-50 minutes for a loaf, and 25-30 minutes for bread bowls.

7. For bread bowls, allow a few minutes to cool before hollowing. Then use a serrated knife to cut a large hollow in the center of the bread. Fill with goodness and enjoy.

Shady bread awaiting the oven.

Playing nice, and warm, together.

They can hardly keep their hands (beans) off each other.

The hollowed bowl is ready for beans.

Happy cooking!