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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Thor is not fond of molasses - an ingredient found in most baked bean recipes. So he came up with this! If you want to soak the beans overnight - Plan Ahead. I find that the quick soak method works just fine. (sometimes I have trouble planning ahead) Ingredients:
1 lb great northern beans or 1 lb white beans |
1 gallon water |
1 1/2 cups maple syrup, grade b |
1/4 cup rice vinegar (or your favorite kind) |
4 garlic cloves, minced |
4 small shallots, finely diced |
1/2 teaspoon aleppo pepper (optional heat factor) or 1 1/2 teaspoons prepared horseradish (optional heat factor) |
1 tablespoon whole grain mustard |
1 tablespoon cream sherry (optional- but very nice, i use the cheap stuff) |
1/2 lb bacon, thick sliced, cut into 2 inch (or so) |
Directions:
1. The night before, sort thru the beans and discard any yucky looking ones and the assorted pebbles & stuff. Place the good beans in a 5-qt stockpot and add water to cover by 2 inches.
2. Go to bed & forget about the beans getting pruney in their room-temp bath.
3. About 2.5 hours before you want the finished product, drain the beans. Put them back in the pot from whence they came.
4. Cover with water by 2 inches (yes, again) bring to a boil, then turn down heat and simmer for about an hour - maybe longer - until they are done to your liking (they really won't get any softer in the oven, so go for it).
5. When you are happy with the beans, drain them again and put them (or leave them) in the same pot.
6. Turn oven to 325 F.
7. Mix the remaining ingredients (except bacon) and add to the beans in the pot, stirring well.
8. Pour into 8x8 2-qt baking dish.
9. Cover the top with the bacon pieces.
10. Bake for 60 min.
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