Maple Baked Pork And Beans Recipes

Steps:

• Preheat oven to 250 degrees F.
• Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use. Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans. Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours. Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total.
• In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans.

Steps:

• Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
• Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.
• Preheat the oven to 225 degrees F.
• In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
• Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Steps:

• Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

Steps:

• Preheat oven to 250 degrees.
• Place beans in a large bean pot or flameproof casserole. Cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached; reserve. Cut remaining salt pork into strips about 1 1/2 X 3/4 X 3/8 inch.
• Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water.
• Add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well to combine. Lay pork rind on top, cover tightly and bake 3 hours.
• Remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce. Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.

Steps:

• Quick-soak beans:
• Cover beans with water by 2 inches in a 4-quart heavy pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour.
• Preheat oven to 300°F.
• Drain beans and put in a 3-quart wide shallow pot or flameproof baking dish along with remaining ingredients, stirring to combine. Bring to a boil on top of stove, then cover tightly and bake in middle of oven until beans are just tender, about 2 hours. Uncover and bake until most of liquid is absorbed and top is slightly crusty, 1 to 1 1/2 hours more.

Steps:

• In a large microwave-safe bowl, combine all ingredients. Microwave, uncovered, on high for 11-15 minutes or until mixture reaches desired thickness, stirring every 5 minutes. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 250 degrees F.
• Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use.
• Put together Bean Goop: In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans. Yield: about 1 quart.
• Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans.
• Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours.
• Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total.

Steps:

• Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
• Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
• Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
• Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
• Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
• Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.