Homemade baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe for Quebec maple baked beans is truly that versatile. Also provided are cooking guidelines so that these baked beans can easily be made in your slow-cooker or oven. Make a batch of these great-tasting baked beans today!
1pounddry beans (navy, great Northern...)2-1/3 cups
water for soaking and precooking
¼cuppure maple syrup
2tablespoonstomato pastein a pinch I have substituted with ketchup
pepper to taste
Rinsing and soaking the beans:
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).
Precooking the beans:
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.
Method for the slow cooker:
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.
Dutch oven method:
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.
These baked beans can be served immediately or refrigerated and served reheated the next day.They can also be frozen.For a non-vegetarian version, you can add about 1/2 cup of uncooked Italian pancetta or about 6 cut-up slices of Canadian bacon to obtain smokey-flavored baked beans.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from food article found in The Gazette