Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Maple Beans
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | North American Cuisines | Cuisine of Ontario
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4615153
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 625 ml (2 ½ cups) small dried white beans
- 2 L (8 cups) water
- 1 large sweet onion, finely diced
- 250 ml (1 cup) maple syrup
- 30 ml (2 Tbsp) dark brown sugar
- 30 ml (2 Tbsp) butter
- 2 ml (½ tsp) dry mustard
- 5 ml (½ tsp) ground pepper
- 5 ml (1 tsp) salt
- 6 slices side bacon OR 60 ml (¼ cup) bacon runoff
Directions
- Wash beans and place in a saucepan with the water. Cover and bring to a boil, checking regularly.
- When water has reached the boiling point, time for 5 minutes and remove from heat. Let sit for 1 hour, covered.
- After the hour, return beans and water to heat and bring to a simmer, still covered. Simmer for 45 minutes.
- Strain beans and water through a colander, collecting the liquids in a bowl for later use.
- Combine the onion, salt, mustard, and maple syrup. Add 625 ml (2 ½ cups) of the aforementioned bean-water to the mix and blend well.
- Finely slice the bacon, place in roast pan/casserole dish, and cover with the beans, pouring the liquid mixture over top.
- Cover and bake for 3 hours at 165°C (325°F), adding 125 ml (½ cup) of bean-water at the 2 ½ hour mark.
- Melt butter and combine with brown sugar. Pour over the baked beans and bake, uncovered, until liquid is no longer visible.
Notes
You can substitute honey or molasses for the maple syrup; maple is used for it's flavouring as much as its sweetness.
Margarine or vegetable oil will do as well as butter for this; butter was used traditionally and is thus listed.
This is often served with ham and sweet cornbread.
