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Maple Baked Beans

This is a great dish to make in the slow cooker.  Perfect for a crisp autumn afternoon, and goes best with some crusty bread and butter.  Serve as a side dish, or on it's own!

Yield: About 6 hearty servings

Ingredients: 1 lb navy beans, soaked in warm water for at least one hour, or overnight.

1/3 cup vegetable oil

1 cup onions, finely chopped

1 green pepper, finely chopped

1 rib of celery, finely chopped

2-3 cloves of garlic, minced

1/2 cup maple syrup

1/2 cup tomato paste or crushed tomatoes

2 Tbsp blackstrap molasses

2 Tbsp apple cider vinegar

1 tbsp dijon mustard

1-1/2 tsp salt

1/4 tsp pepper

1 bay leaf

1/4 cup fresh parsley, finely chopped  

1. Drain beans and cover in fresh water, bring to a simmer and cook until beans are tender - 1-2 hours. 

2. While the beans cook, heat the oil and add the onion, pepper and celery.  Saute for several minutes, then add the garlic and stir for another minute.  Remove from heat and set aside.

3. Mix together the remaining ingredients and set aside.

4. When beans are cooked, drain well, but keep 2 cups of the cooking water.  Add one cup to the liquid ingredients and save the rest for adding to the beans in case they are too dry.

5. Mix the beans, the sauteed veg and the sauce together and place in your slow cooker.  Turn on low and walk away. 

6. If you want to use the oven method, place the beans in a shallow casserole and cover tightly.  Place in the oven at 325F, checking periodically to see if they have enough liquid, adding more of the reserved cooking water if necessary.

For me, the benefit of the slow cooker is that you don't tend to lose as much of the moisture, and rarely have to add any extra liquid. 

For an extra tasty batch, I fry up a pack of bacon ends until crispy, chop the pieces finely and add them to the pot along with all the fat in the pan.  If you are using this method, make sure you decrease the amount of oil you use for sauteeing.

This recipe was taken from a book called "Maple Syrup Cookbook: Over 100 Recipes for Breakfast, Lunch and Dinner" by Ken Haedrich. 

 

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Parsley, Celery, Parsley, Maple Syrup,