Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Maple Baked Beans

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Maple Baked Beans Empty Maple Baked Beans

    Post by Lobo Sun 17 Jan 2016, 8:51 pm

    Maple Baked Beans Img78l
    Maple Baked Beans
    Maple Baked Beans Rating

    Read Reviews

    Write a Review
    Prep Time: 25 minutes
    Cook Time: 370 minutes
    Servings: 8
    At their best, baked beans, which have been at the center of the American table since colonial times, are both sweet and salty and have a tender bite—all of which add up to comfort food that never goes out of fashion. For the most traditional taste, look for Grade B maple syrup from Vermont, which boasts pronounced caramel flavors.






    • 198

    Ingredients:


    • 1 lb. (about 2 1/4 cups) Great Northern or cannellini beans
    • 2 tsp. kosher salt
    • 1 Tbs. canola oil
    • 1 large yellow onion, chopped
    • 1 cup pure maple syrup
    • 1/3 cup firmly packed dark brown sugar
    • 1 tsp. dry mustard
    • 3/4 lb. salt pork

    Directions:

    Rinse the beans and pick them over, discarding any misshapen beans or stones. In a large bowl, combine the beans with water to cover by 1 inch, and let stand at cool room temperature for at least 4 hours or up to 12 hours. (If the weather is warm, refrigerate the beans while soaking.)

    Drain the beans, transfer to a large saucepan and add water to cover. Cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low and simmer until the beans are barely tender, 30 to 40 minutes. Stir in the salt during the last 10 minutes of cooking.

    Meanwhile, in a large fry pan over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the onion is very tender and turns a deep golden brown, about 25 minutes. Remove from the heat.

    When the beans are ready, drain them in a colander, reserving the cooking liquid. Transfer the beans to a bowl. Add the cooked onion, maple syrup, brown sugar and mustard and stir to combine.

    Preheat an oven to 325°F.

    Trim off and discard the rind from the salt pork, then thinly slice. Line the bottom of a deep 2 1/2- to 3-quart baking dish or Dutch oven with one-third of the salt pork. Add half of the beans, then half of the remaining salt pork. Top with the remaining beans and salt pork. Add enough of the reserved cooking liquid to barely cover the beans. Cover and bake for 2 hours. Uncover and continue baking until the cooking liquid has thickened to a glossy syrup, about 1 1/2 hours more. Let stand for 5 minutes before serving. Serve hot. Serves 8.

    Variation: If you can’t find salt pork, use thick bacon slices, preferably apple-wood smoked. Or, bury a smoked ham hock or smoked turkey wing in the beans before you put them in the oven.

    Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
    • Back to top
      Current date/time is Fri 19 Apr 2024, 12:36 pm