Maplerumbakedbeans 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.

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.

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 BAKED BEANS

Steps:

• Preheat the oven to 375 degrees F.
• Add bacon to a large Dutch oven over medium heat and cook until fat is rendered and bacon has begun to crisp.
• Add onions, garlic, and red pepper flakes and saute until tender, about 4 minutes. Stir in the beans, tomatoes, brown sugar, thyme leaves, beef, maple syrup, apple cider vinegar, Dijon mustard, hot sauce, salt, and pepper and bring to a simmer.
• Remove from the stovetop and bake uncovered 45 minutes until the mixture begins to bubble and thicken. Check at 30 minutes and add 1/2 cup water or chicken broth if it looks like it getting too dry.

MAPLE BAKED BEANS

Steps:

• In a 7 1/2-quart ovenproof heavy kettle measuring about 12 inches across combine beans, onion, garlic, bacon, and water and simmer, covered partially, 1 hour. Ladle out and reserve 1/2 cup cooking liquid.
• Preheat oven to 300°F.
• In a bowl stir together reserved cooking liquid, maple syrup, mustard, and paprika until combined well and stir into bean mixture with enough additional water to just cover beans.
• Bake beans, covered, adding water at hourly intervals to keep mixture just covered, 5 hours.

MAPLE BAKED BEANS

Steps:

• Drain beans and place them into a covered earthenware pan.
• Add remaining ingredients and hot water, mix well.
• Cover and cook in the oven, at 300°F, for 3 hours.
• Remove cover and continue to cook for 1 hour or more until beans are tender and sauce is thickened.

MAPLE AND GINGER BAKED BEANS

Steps:

• Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
• While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
• Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
• Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.

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.

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.