While I have baked beans in the middle of the summer, during the biggest heat wave of the summer, no less, I actually try not to use the oven in the summer. The Mango BBQ Beans, which appeared a few times this summer, were perfect because they were cooked on the stovetop. Why would I want to heat up my home with the oven when I am actively trying to keep things cool at the same time?
Last week, it was still summer; this week it is definitely fall. The lows at night were 6C and I was worried about frost in my garden. I kept adding more layers each morning as I froze while riding my bike to work. I am sad to say that I think I brought winter home with me from Iceland.
Since I ate primarily raw while in Iceland (courtesy of a fabulous resto, Glo, right across from our hotel in Reykjavik), I was craving comforting, homey dishes upon my return. Thankfully, I had some meals that I had frozen before we left for vacation, and Rob eagerly whipped up a batch of dal bhat.
When my jetlag finally subsided enough that I was ready to tackle the kitchen, I peered into my bean collection, glanced out at my garden brimming with herbs, and figured a light, lemony, baked bean dish was in order.
Bright and summery with the herbs and lemon, zippy from the chili flakes, yet comforting with the creamy white beans, this was a perfect dish to throw into my oven on a lazy weekend afternoon. The house smelled great, the kitchen warmed up and my belly was decidedly content.
Baking the beans allows a more even cooking temperature that results in creamy beans, but also roasted the garlic and herbs together into a sultry sensation. I modified Kim’s recipe to use the herbs in my own garden and used less oil, but this is completely malleable to whatever strikes your fancy. Pick your favourite herb or herbs. I was a bit perplexed about the baked lemon, but in the end, I kept it with the beans and found I could eat it, too, seeds and all!