Maple-Rum Baked Beans
Add a sweet taste to your baked beans with this easy and delicious recipe. 67
navy beans, dried
*NOTE: Original recipe used 2 tablespoon dark sesame oil.
**NOTE: Omit the rum if you prefer, but it lends a rich flavor. What I did since I didn't have any rum was to use 2 teaspoon rum extract - it was really good.
Soak beans in water to cover 8 hrs or overnight.
Preheat oven to 300℉. Drain beans, rinse and add to a heavy kettle with 6 cup fresh water. Bring to a boil; lower heat and simmer 10 min. Drain beans, reserving cooking water.
Place beans in bean pot or ovenproof casserole; mix with sesame oil. Place onion in center of pot. In small bowl, mix maple syrup, rum, salt, dry mustard and ½ cup reserved bean liquid. Pour mixture over beans. Add just enough bean liquid to cover beans. Cover pot; bake 2 hrs.
Add remaining bean liquid. Stir well; bake until beans are soft and liquid is nearly absorbed, 1½ to 2 hrs more. Add water as needed. Uncover casserole during the last 30 min of bakng. Serve hot.
Makes 8 side dish servings or 6 as a main dish.
Helpful Hints: To prepare beans in a slow cooker, simmer soaked beans in 6 cup water in saucpan until beans are tender, 40 to 60 min. Drain, reserving cookign liquid. Add beans to slow cooker with ½ cup reserved bean cooking liquid, copped onion and remaining ingredients. Cook on high 5 to 6 hrs, or low 10 to 12 hrs.
Try soaking beans using the quick soak method. Cover beans with 6 cup water in a heavy pot, bring to a boil, boil gently 2 min, turn off heat, cover and let stand 1 hr. Drain; proceed with recipe.