Native American Style Maple Baked Beans Food

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:

• 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.

ALL-AMERICAN BAKED BEANS

Steps:

• Rinse and pick through beans; soak them overnight in large pot of water.
• Place the beans in a colander and rinse well under cold running water. Transfer beans to a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the liquid.
• Preheat the oven to 300 degrees farenheit.
• Heat a 2-quart ovenproof casserole or dutch oven over medium heat; saute the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
• Add the brown sugar and stir over medium-low heat until dissolved, about 5 minutes. Stir in the ketchup, syrup, molasses, Worcestershire, salt, and pepper. Add the drained beans and mix well.
• Cover casserole and transfer to oven. Bake, stirring occasionally (making sure you scrap the bottom of the casserole), for 2/12 hours.
• Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes. Then remove the cover and bake until the sauce is thick and syrupy, another 10 to 15 minutes, stirring once. Serve hot.

QUEBECOIS MAPLE SYRUP BAKED BEANS

Steps:

• 1. Place the dried navy beans in a large bowl. Cover with plenty of cold water and soak overnight at room temperature.
• 2. With the rack in the middle position, preheat the oven to 300 degrees F. (150 °C).
• 3. In a large saucepan or oven-safe Dutch oven, brown the bacon. Add the onions and garlic. Sauté for about 2 minutes. Add the drained beans and remaining ingredients. Add enough cold water to cover 2 inches (5 cm.) above the beans. Bring to a boil.
• 4. Remove from the heat, place in the Dutch oven and bake for about 4 hours, until the beans are tender. Add water, if necessary, during cooking. You want to avoid the beans drying out.

NATIVE-AMERICAN STYLE MAPLE BAKED BEANS

Steps:

• Add water and beans to a large pot. Bring to the boil over high heat, reduce heat and simmer, uncovered, for 2 hours.
• Drain the beans, reserving 2 cups of the liquid. (Add water to make 2 cups, if necessary).
• Preheat oven to 350°F.
• In a small skillet, heat the oil or melt the butter. Add the onions and sauté until golden, about 7 to 10 minutes. Add the onion, salt, maple syrup, dry mustard, and ginger to the beans, and transfer mixture to a 2-quart (oven-proof) baking pot.
• Cover the pot and bake in the middle of the oven for 2 hours. Occasionally check the beans and add more water, if necessary.
• After 2 hours, uncover the beans and bake an additional 30 to 45 minutes, or until all the liquid is absorbed.
• Let stand about 10 minutes before serving. Serve hot. Makes 10 Servings.

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.