Maple Baked Beans

Name: Maple Baked Beans
Ingredients: 2 thick slices of side bacon, left whole; 6 cups (1.5 L) cooked white or kidney beans, or three 19 oz (540 mL) cans, rinsed and drained; 6 cups (1.5 L) cooked white or kidney beans, or three 19 oz (540 mL) cans, rinsed and drained; Black pepper to taste; ¼ to ½ tsp (1 to 2.5 mL) salt if you’re using canned beans, a little more if you’re using dry; ¼ to ½ tsp (1 to 2.5 mL) salt if you’re using canned beans, a little more if you’re using dry; Pinch or two of cayenne pepper; 1 garlic clove, minced; 2 Tbsp (30 mL) tomato paste; ½ cup (125 mL) maple syrup; 2 Tbsp (30 mL) sugar; 2 Tbsp (30 mL) molasses; 2 Tbsp (30 mL) Dijon mustard; ½ small onion, finely grated or puréed with a little water; ½ small onion, finely grated or puréed with a little water

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

You can use almost any kind of bean in this recipe. Smaller varieties will take on the flavour of the sauce more readily, but you can use larger ones if you want—just increase the cooking time (and keep an eye on the liquid in the pot). If you want to use dry beans here, you’ll need about a pound to make up 6 cups of cooked beans (you may have extra; just use them all). Read up on how to soak and

Ingredients

Side dish
Gluten-free

Ingredients

Method