Maple Syrup Rum Baked Beans Recipes

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:

• 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.

MAPLE-RUM BAKED BEANS

Steps:

• Preheat broiler. In a saucepan, wisk together syrup, rum, ketchup, and mustard. Add onions and baked beans and bring to a boil over high heat.
• Reduce heat to medium and cook uncovered until sauce is thickened, about 10 minutes.
• Meanwhile, in a skillet, cook bacon halves over medium heat until translucent but not yet crisp, about 5 minutes.
• Pour beans in a greased 2 quart baking dish and top beans with bacon strips. Broil until bacon is browned and crisp and beans begin to bubble around the edges, about 3 minutes.

POTENT MAPLE BAKED BEANS

Steps:

• Wash and pick over beans. Put beans and water in saucepan, cover. Bring to a boil. Boil for 2 minutes.
• Remove from heat and let stand 1 hour.
• Return to heat, bring back to a boil, lower heat and simmer, covered, for 40 minutes.
• Drain beans thougha colander set over a bowl. Reserve 2 1/2 cups of the cooking liquid and set aside.
• Put bacon in ovenproof casserole or bean pot. Cover with cooked beans.
• In a bowl, combine onion, salt, mustard, syrup, rum and 2 cups of reserved cooking liquid.
• Pour mixture over beans.
• Cover and bake in a 325 degree oven for 3 hours, adding the last 1/2 cup cooking liquid during the last 30 minutes of cooking.
• Remove from oven.
• Combine brown sugar and melted butter. Drizzle over beans.
• Bake, uncovered, for another hour or until liquid has evaporated.

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.