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.
- Portion size 2 servings
- Credits : Canadian Living Magazine: November 2008
MethodCurly 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.)
Nutritional facts Per 1/2 cup (125 mL): about
- Sodium 87 mg
- Protein 8 g
- Calories 187.0
- Total fat 3 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 35 g
- Iron 22.0
- Folate 58.0
- Calcium 7.0
- Vitamin A 3.0
- Vitamin C 8.0