Maple Baked Beans
Yield
6 servingsPrep
1 daysCook
7 hrsReady
?Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans, dried
or yellow peas |
|
| 6 | cups |
water
cold |
|
| 1 | teaspoon |
salt
|
|
| ¼ | pound |
salt pork
|
|
| 1 | each |
onions
peeled |
|
| 2 | teaspoons |
prepared mustard
dried |
|
| ¼ | cup |
molasses
|
|
| ⅓ | cup |
brown sugar
|
*
|
| ⅓ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans, dried
or yellow peas |
|
| 1.4 | l |
water
cold |
|
| 5 | ml |
salt
|
|
| 113.4 | g |
salt pork
|
|
| 1 | each |
onions
peeled |
|
| 1E+1 | ml |
prepared mustard
dried |
|
| 59 | ml |
molasses
|
|
| 79 | ml |
brown sugar
|
*
|
| 79 | ml |
maple syrup
|
|
Directions
Wash beans and add cold water.
Cover and let soak overnight.
Add salt to beans and liquid and simmer gently until tender, about 1 hour.
Drain, reserve liquid.
Measure 1¾ cup bean liquid, add water if necessary.
Cut a slice from the salt pork and place in the bottom of the bean pot.
Add beans; place the onion in center of the beans. Mix mustard, sugar, molasses, and maple syrup with bean liquid; pour over beans.
Cut 3 gashes in the remaining salt pork, and place on top of the beans, rind side up.
Cover and bake 5 to 7 hours in a 300℉ (150℃) oven, adding more water as needed.
Remove cover from bean pot the last half hour so pork rind will brown and become crisp.
