Canada
Maple Beans
A Canada recipe for Maple Beans, presented with clear ingredients and concise step-by-step instructions.
Baked beans with maple syrup belong to the long weekend table in Quebec and the eastern provinces, where they sit beside brunch plates rather than beside a barbecue. The syrup is what distinguishes the Quebec version from the tomato-sweetened Boston plate, and it is added early so it caramelises into the beans. Baking slowly in a covered dish is what turns loose beans into something thick and unified.
Ingredients
- (2 ½ cups) small dried white beans625 ml
- (8 cups) water2 l
- large sweet onion, finely diced1
- (1 cup) maple syrup250 ml
- (2 Tbsp) dark brown sugar30 ml
- (2 Tbsp) butter30 ml
- (½ tsp) dry mustard2 ml
- (½ tsp) ground pepper5 ml
- (1 tsp) salt5 ml
- slices side bacon OR 60 ml (¼ cup) bacon runoff6
Directions
- 1
Wash beans and place in a saucepan with the water. Cover and bring to a boil, checking regularly.
- 2
When water has reached the boiling point, time for 5 minutes and remove from heat. Let sit for 1 hour, covered.
- 3
After the hour, return beans and water to heat and bring to a simmer, still covered. Simmer for 45 minutes.
- 4
Strain beans and water through a colander, collecting the liquids in a bowl for later use.
- 5
Combine the onion, salt, mustard, and maple syrup. Add 625 ml (2 ½ cups) of the aforementioned bean-water to the mix and blend well.
- 6
Finely slice the bacon, place in roast pan/casserole dish, and cover with the beans, pouring the liquid mixture over top.
- 7
Cover and bake for 3 hours at 165°C (325°F), adding 125 ml (½ cup) of bean-water at the 2 ½ hour mark.
- 8
Melt butter and combine with brown sugar. Pour over the baked beans and bake, uncovered, until liquid is no longer visible.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.