Food Recipes: Maple Baked Beans
by: Joy
Categories: Baking, Dinner / Supper, Lunch, Main Dishes, Soup, Stew, Chili, etc
Taken from The Maple Syrup Cookbook by Ken Haedrich, pgs. 74-75.
Ingredients
- 1 lb navy or pea beans
- 1/3 cup oil (I use extra-virgin olive)
- 1 cup chopped onions
- 1 green bell pepper, chopped
- 1 rib of celery, chopped
- 2-3 cloves garlic (I use 3 times that amount)
- 1/2 cup pure maple syrup
- 1/2 cup tomato puree or crushed tomatoes (I just blend fresh tomatoes in the blender)
- 2 tbsp. blackstrap molasses
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard (I just use 1 tsp. dried mustard)
- 1 1/2 tsp. salt (I use real sea salt)
- 1/4 tsp. pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Directions
Pick the beans over, removing any rubble such as sticks and pebbles. Rinse them well, then place in a large bowl with plenty of hot water. Let soak for at least 1 hour, or as long as overnight (the longer the better). Drain, then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender - 1 1/2 to 2 hours. Drain the beans, reserving the cooking water, into a large bowl.
While the beans cook, heat the oil in a large skillet. Add the onions, pepper, and celery and saute for several minutes, adding the garlic at the end. Remove from the heat. Set aside. Preheat oven to 325 F.
Whisk together 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf, and parsley in a medium sized bowl.
To the beans, add the sauteed vegetables and maple mixture; mix well. Pour everything into a large, shallow casserole and cover tightly. Bake for 2 1/2 to 3 1/2 hours. Check periodically to make sure they have enough liquid, adding more of the reserved cooking water, if necessary.
I like this recipe for beans, and I'm not a great bean lover.
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