Maple slow baked beans
Maple slow baked beans
I grew up eating baked beans from a can, the maple baked beans were my favourite. I promise making them from scratch tastes even better. For most people it is a great side dish, but I would be happy to have it as a main on any holiday table. It is hard not to have seconds.
Updated February 2, 2024 - reduced maple syrup a bit and added more vegetable broth
Yields: 6-8 servings
Ingredients
3 cups (500 grams) dry navy or northern beans
1 cup onion - diced
1 tablespoon garlic – minced
¼ teaspoon salt
3 ½ cups vegetable broth (reserve ½ cup for final cooking)
¾ cup maple syrup
¼ cup tomato paste
¼ cup fancy molasses
2 tablespoons grainy mustard – homemade or store bought
2 tablespoons apple cider vinegar
Steps
Soak beans in water overnight. If they are going to soak more than 8 hours, put in the fridge.
Drain and rinse the beans. Put them in a pot and cover with more water. I like to throw a piece of dried kelp in the pot. Click for how to cook beans.
Preheat oven to 300 F.
Sauté onions and garlic in a little oil or water in an ovenproof pot with a lid – I use a Dutch oven. Add the salt. When the onions are soft, add the remaining ingredients. Don’t forget to reserve a ½ cup of broth. Stir well. Bake in the oven for 3 ½ hours.
