Maple And Ginger Baked Beans Recipes

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again to a large pot.
• Re-fill with water and bring to a boil.
• Turn down the heat and simmer for about 45 minutes.
• Remove from heat and rinse again.
• Transfer the rinsed precooked beans to your slow cooker.
• Add the rest of the ingredients, stir together and place the whole onion in the center.
• Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
• Add the rest of the ingredients, cover and cook for approximately 6 hours.
• Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

MAPLE BAKED BEANS

Steps:

• Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
• Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.
• Preheat the oven to 225 degrees F.
• In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
• Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

MAPLE BAKED BEANS

Steps:

• 1. In a large pan, cover the beans with water. Bring to a boil and simmer until tender, about 1 hour.
• 2. Preheat oven to 300°F.
• 3. In a bowl, combine everything else except the bacon. Stir in the beans.
• 4. Place 1 bacon strip at the bottom of a large ovenproof dish or Dutch oven. Pour the bean mixture over it, then push the other strip in.
• 5. Add just enough boiling water to the pot to cover everything.
• 6. 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.) 7 Uncover for the last half hour to brown the top, if desired.

MAPLE BAKED BEANS

Steps:

• Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.

NATIVE-AMERICAN STYLE MAPLE BAKED BEANS

Steps:

• Add water and beans to a large pot. Bring to the boil over high heat, reduce heat and simmer, uncovered, for 2 hours.
• Drain the beans, reserving 2 cups of the liquid. (Add water to make 2 cups, if necessary).
• Preheat oven to 350°F.
• In a small skillet, heat the oil or melt the butter. Add the onions and sauté until golden, about 7 to 10 minutes. Add the onion, salt, maple syrup, dry mustard, and ginger to the beans, and transfer mixture to a 2-quart (oven-proof) baking pot.
• Cover the pot and bake in the middle of the oven for 2 hours. Occasionally check the beans and add more water, if necessary.
• After 2 hours, uncover the beans and bake an additional 30 to 45 minutes, or until all the liquid is absorbed.
• Let stand about 10 minutes before serving. Serve hot. Makes 10 Servings.

SIMPLE MAPLE BAKED BEANS

Steps:

• In a Dutch oven, cook onion in oil until tender. Add the beans, mustard and garlic salt. Cook over medium heat until bubbly, stirring occasionally. Add maple syrup; heat through, stirring occasionally.