Maple-Baked Beans
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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.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL): about | - |
| cal | 187 |
| pro | 8 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 35 g |
| fibre | 7 g |
| chol | 1 mg |
| sodium | 87 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 22% |
| vit A | 3% |
| vit C | 8% |
| folate | 58% |
Suggested Recipes
-
3 cups (750 mL) dried navy beans
2 tbsp (25 mL) vegetable oil
1 onion, diced
1 Granny Smith apple, peeled, cored and diced
2 cloves garlic, minced
1 tbsp (15 mL) dry mustard
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) salt
Pinch cayenne pepper
2 cups (500 mL) bottled tomato puree
1/3 cup (75 mL) maple syrup
3 tbsp (45 mL) cider vinegar
2 tbsp (25 mL) fancy molasses
1-1/2 cups (375 mL) bean 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.)
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.
Tags:
Main Course; Beans and Legumes; Vegetables; Fruits; Sugar/Sweets; Bake; Halloween;
Source
Canadian Living Magazine: November 2008
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