Maple Baked Beans
- 1 pound white or navy beans,
- washed and soaked in 6 inches of water overnight
- 1 teaspoon oil
- 8 oz. Pancetta or bacon, chopped
- 1 onion, finely diced, about 1 1/3 cup
- 3-4 cloves garlic, minced
- 8 cups water
- 1 - 6 oz. can tomato paste
- 1/3 cup maple syrup
- 1/4 cup apple cider vinegar
- 1/4 cup dijon mustard
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Set a rack in the lower third of the oven and preheat to 350°.
Drain and rinse the beans.
Heat the oil on medium high in a large, oven proof pot. Add the Pancetta and cook for three minutes, then stir in the onion and cook for about 10 minutes, stirring often. Add the garlic for another three or four minutes.
Add all remaining ingredients and bring to a boil. Place the pot in the oven and bake, uncovered, for about four hours. Check once every hour, stir, and add water as necessary. Test for doneness after about 3 1/2 hours.
Serves 8-10 as a side dish.
Recipe by Mani Niall - Mix it up with Mani
A great dish to make in the winter. Serve it as a side dish with just about anything-they’ll keep for a week in the refrigerator and freeze well, too. For a little variety, reheat the beans with extra water, thinning it to soup consistency. Vegetarians can leave out the Pancetta altogether, just be sure to use vegetable stock instead of water for a fuller flavor.