Emma Alter
READ MORE ABOUT:
When I was a kid we always had cans of baked beans in the cupboard. It was a quick meal and better for us than spaghetti-o's. We always ate them on their own, rather than having them as part of a meal, and that's the way I've always thought of them. I don't buy processed food, but I still love baked beans, so I decided to try making them myself.
It was, in fact, incredibly easy and I got a Sunday afternoon free. I got the whole thing in the oven after very little effort and then the afternoon was my own while they cooked away in the oven. My daughter and I played cards, and then I read in my garden instead of weeding, which I should have been doing, had a little nap, and then they were ready. I added a salad of greens and sprouts that I got from the farmers' market and we had a nice dinner that took me back to my childhood.
I added a bit too much water, so the sauce was too liquid, but they still tasted fantastic. I did put the bacon in, but if you leave it out, this recipe is not only vegetarian, it's vegan too. I think you could soak the beans over night and then just bake them. I found five hours too long, I think four hours would do it. I'm also thinking that the next time I make this, I'll do it in the crock pot and use less energy. This is also a pretty frugal meal. The only ingredient that is relatively pricey is the maple syrup.
Maple Baked Beans
1 pound dried navy or great northern beans
2 tablespoons brown sugar
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons molasses
1/4 cup tomato sauce
1/2 cup pure maple syrup
2 thick strips bacon, cut in 1/4 inch pieces
- In a large pan, cover the beans with water. Bring to a boil and simmer until tender, about 1 hour.
- Preheat oven to 300°F.
- In a bowl, combine everything else except the bacon. Add to the beans. Stir in the bacon. Add just enough water to the pot to cover everything. Cover the pot with aluminum foil, then a lid. Bake for 5 hours, checking hourly to make sure the beans aren't drying out. (Add more water as necessary to keep them submerged.) Uncover for the last half hour to brown the top, if desired.
From the website The Kitchen Sink Recipes.
Difficulty Level: Easy
Related Posts:
Make a Potluck Party Contribution: Tuscan Kidney Beans with Sage
Make This Fantastic Bean and Barley Salad
Soup of the Week: White Bean and Escarole
-
- {}
