Maple-Baked Beans

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per 1/2 cup (125 mL): about	-
cal	187187 cal
pro	8 g8g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	35 g35g carb
fibre	7 g7g fibre
chol	1 mg1mg chol
sodium	87 mg87mg sodium
% RDI:	-
calcium	77 calcium
iron	2222 iron
vit A	33 vit A
vit C	88 vit C
folate	5858 folate

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Baked beans are a classic comfort food, especially when served with Curly Hotdog Snakes for a newfangled twist on wieners and beans. Refrigerate any leftovers to reheat and enjoy over the next two days.

Ingredients

3 cups dried navy beans 3 3cups cupsdried navy beannavy beans
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , diced1 1oniononions, diced
1 1Granny Smith appleGranny Smith apples, peeled, cored and diced
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp dry mustard 1 1tbsp tbspdry mustard
2 tsp chili powder 2 2tsp tspchili powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
2 cups bottled tomato puree 2 2cups cupsbottled tomato puree
1/3 cup maple syrup 1/3 1/3cup cupmaple syrup
3 tbsp cider vinegar 3 3tbsp tbspcider vinegar
2 tbsp fancy molasses 2 2tbsp tbspfancy molasses
1-1/2 1-1/2cups cupsbean cooking liquid, or water

Preparation

Curly Hotdog Snakes

Rinse and soak dried beans overnight in three times their volume of water. (Or for quick-soak method, bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour.) Drain.

In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, 40 to 50 minutes. Drain, reserving cooking liquid.

In saucepan, heat oil over medium heat; cook onion, apple, garlic, mustard, chili powder, salt and cayenne pepper until softened, about 8 minutes.

Stir in tomato puree maple syrup, vinegar and molasses; bring to boil. Reduce heat, cover and simmer for 10 minutes. Scrape into food processor; pour in bean cooking liquid and puree until smooth.

In bean pot or 16-cup (4 L) casserole, combine beans and sauce. Cover and bake in 300°F (150°C) oven for 2 hours. Uncover and bake until thickened and beans are coated, about 1 hour. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours. Reheat to serve.)

Additional information : Tips:
Cooking times vary among dried beans. The soaking method also changes cooking time: count on 5 to 10 minutes less simmering time if using the quick-soak method.

Start checking beans, regardless of soaking method, by tasting them about 10 minutes before suggested cooking time and then every 5 minutes thereafter. A well-cooked bean is tender and easy to squash in your mouth.

Source : Canadian Living Magazine: November 2008