Maple Baked Beans With Apples Food

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:

• Preheat oven to 250 degrees F.
• Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use. Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans. Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours. Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total.
• In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans.

MAPLE-APPLE BAKED BEANS

Steps:

• Place beans in a soup kettle or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans; discard liquid. Return beans to the pan; add 10 cups water. Bring to a boil Reduce heat; cover and simmer for 30 minutes. Drain, reserving 1/2 cup liquid., Line the bottom of a 4-qt. baking dish with bacon. In a large bowl, combine the beans, onion, salt and mustard. Spoon over bacon. Pour syrup over the top. Cover and bake at 350° for 3 hours, gently stirring occasionally and adding reserved bean liquid if needed., Arrange sliced apples over the top. In a small bowl, cream butter and brown sugar; spread over apples. Cover and bake 1 hour longer or until beans are tender.

APPLE BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.
• Bake in preheated oven for 90 minutes.

BAKED BEANS WITH APPLE

Steps:

• Preheat the oven to 375 degrees F.
• Put the bacon in a large, cold cast-iron skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes.
• Add the apple and onion. Cook, stirring occasionally, until the apple is crisp-tender, about 6 minutes.
• Add 2 cans of beans with their liquid to the skillet.
• Rinse and drain the remaining can of beans, and add it to the skillet.
• Add the ketchup, molasses, sugar, mustard, vinegar, 1/2 teaspoon salt and pepper to taste, and stir to combine.
• Bring the beans and apples to a low simmer, then transfer the skillet to the preheated oven.
• Bake uncovered, until the apples are tender and jammy, about 30 minutes.
• Serve warm.

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.

ROOT BEER APPLE BAKED BEANS

Steps:

• Prepare campfire or grill for medium heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp. Remove; discard drippings. Return bacon to pan; stir in baked beans, pie filling, root beer and, if desired, ancho chili pepper, Cover Dutch oven. When briquettes or wood chips are covered with ash, place Dutch oven on top of 16-18 briquettes. Place 16-18 briquettes on pan cover., Cook 30-40 minutes to allow flavors to blend. If desired, sprinkle servings with cheese.

SLOW COOKER APPLE BEAN BAKE

Steps:

• Melt butter in skillet; add apples and cook until tender.
• Stir in sugars, ketchup, cinnamon, molasses, and salt.
• Add beans, mix well. Pour into slow cooker.
• Cover and cook on high setting for 2 to 4 hours.

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.