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Maple Baked Beans – Recipe

Maple Baked Beans – Recipe

“Boston baked beans” are said to be named after the tradition of Boston’s Puritan women, who often prepared the dish for Saturday’s supper, then served leftovers for breakfast the next morning because cooking on the Sabbath was forbidden. To make the meal authentic, add Steamed Brown Bread (see recipe under ‘Baked Goods’).

Baked beans, like chili, is one of those dishes that ignites controversy. Almost every variable can be debated. At the risk of adding fuel to the fire, here is a maple version.

INGREDIENTS
1 pound navy or pea beans
1/3 cup vegetable oil
1 cup chopped onions
1 green bell pepper, chopped
1 rib of celery, chopped
2-3 cloves of garlic, minced
½ cup pure maple syrup
½ cup tomato puree or crushed tomatoes
2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 ½ teaspoons salt
¼ teaspoon pepper
1 bay leaf
¼ cup chopped fresh parsley

1. Pick the beans over, removing any rubble such as sticks and pebbles. Rinse them well, then place in a large bowl with plenty of hot water. Let soak for at least 1 hour, or as long as overnight. Drain, then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender –1 ½ to 2 hours. Drain the beans, reserving the cooking water, into a large bowl.

2. While the beans cook, heat the oil in a large skillet. Add the onion, pepper, and celery and sauté for several minutes, adding the garlic at the end. Remove from the heat. Set aside. Preheat oven to 325F.

3. Whisk together 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf, and parsley in a medium-sized bowl.

4. To the beans, add the sautéed vegetables and maple mixture; mix well. Pour the beans into a large, shallow casserole and cover tightly. Bake for 2 ½ to 3 ½ hours. Check periodically to make sure they have enough liquid, adding more of the reserved cooking water, if necessary.

Yield: About 6 servings

Read more: Food, All recipes, Entrees

Adapted from the Maple Syrup Cookbook, by Ken Haedrich. Copyright (c)1989, 2001 by Ken Haedrich. Republished by permission of Storey Books.
Adapted from the Maple Syrup Cookbook, by Ken Haedrich.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Maple Syrup Cookbook

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11 comments

+ add your own
8:50PM PDT on Apr 6, 2013

Delicious and very tasty, a satisfying meal.

9:21AM PDT on Oct 31, 2011

Thank you

12:30AM PDT on Aug 25, 2011

Fabulous recipe. Thanks for sharing.

9:09PM PST on Dec 11, 2010

This sounds great. Thanks for sharing.

4:02PM PDT on Nov 4, 2010

Yum! Looks good! Thanks!

8:28AM PDT on Nov 4, 2010

YUMMY! NO MORE BUYING THEM ALREADY-MADE FOR ME!

6:51AM PDT on Nov 4, 2010

thanks loads

1:20AM PDT on Nov 4, 2010

Wow, nice one! Can't wait to try this one.

2:39PM PDT on Sep 9, 2010

This sounds wonderful, thanks so much...

1:22PM PST on Jan 31, 2010

Awesome, thanks!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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