NATIVE-AMERICAN STYLE MAPLE BAKED BEANS
Native American style beans are made with maple sugar, not molasses and salt pork. Traditionally served with pumpkin bread studded with dried wild grapes (or raisins). Recipe from New Native American Cooking, 1996 by Dale Carson.
Provided by BecR2400
Categories One Dish Meal
Time 4h55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Add water and beans to a large pot. Bring to the boil over high heat, reduce heat and simmer, uncovered, for 2 hours.
- Drain the beans, reserving 2 cups of the liquid. (Add water to make 2 cups, if necessary).
- Preheat oven to 350°F.
- In a small skillet, heat the oil or melt the butter. Add the onions and sauté until golden, about 7 to 10 minutes. Add the onion, salt, maple syrup, dry mustard, and ginger to the beans, and transfer mixture to a 2-quart (oven-proof) baking pot.
- Cover the pot and bake in the middle of the oven for 2 hours. Occasionally check the beans and add more water, if necessary.
- After 2 hours, uncover the beans and bake an additional 30 to 45 minutes, or until all the liquid is absorbed.
- Let stand about 10 minutes before serving. Serve hot. Makes 10 Servings.
Nutrition Facts : Calories 255.8, Fat 2.2, SaturatedFat 0.3, Sodium 356.3, Carbohydrate 50.5, Fiber 11.3, Sugar 21.4, Protein 10.3
MAPLE BAKED BEANS
Since my husband raises hogs and my parents produce maple syrup, this recipe's a natural for me! I usually prepare Maple Baked Beans just for us during the winter. In summer, I'll often make it for family picnics and get-togethers.
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 453mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 10g fiber), Protein 10g protein.
MAPLE BAKED BEANS (PARKER'S MAPLE BARN)
I've tried several baked bean recipes and this is one of my favorites. I grew up standing in line on Sunday mornings waiting for a coveted seat for breakfast at Parker's Maple Barn in NH. I was delighted that this recipe was on Food Network's FoodNation With Bobby Flay.
Provided by airliat
Categories Beans
Time 12h15m
Yield 12 1/2 cup servings, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 189.3, Fat 0.7, SaturatedFat 0.1, Sodium 638.7, Carbohydrate 43.1, Fiber 3.5, Sugar 29.1, Protein 4.3
ALL-AMERICAN BAKED BEANS
Based on a recipe from The New Basics Cookbook, authors of The Silver Palate Cookbook. The intro says, "One of those American classics, first created in the Puritan era in Boston. No cooking was allowed on the Sabbath, so they served beans Saturday night for dinner, for Sunday breakfast with codfish cakes and Boston Brown Bread, and again for Sunday lunch." Note: the 4 hour cooking time includes a one hour simmer and a 2 1/2 hour baking during which time occasional stirring is required; it does not include the overnight bean soaking time.
Provided by mersaydees
Categories Low Cholesterol
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and pick through beans; soak them overnight in large pot of water.
- Place the beans in a colander and rinse well under cold running water. Transfer beans to a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the liquid.
- Preheat the oven to 300 degrees farenheit.
- Heat a 2-quart ovenproof casserole or dutch oven over medium heat; saute the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
- Add the brown sugar and stir over medium-low heat until dissolved, about 5 minutes. Stir in the ketchup, syrup, molasses, Worcestershire, salt, and pepper. Add the drained beans and mix well.
- Cover casserole and transfer to oven. Bake, stirring occasionally (making sure you scrap the bottom of the casserole), for 2/12 hours.
- Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes. Then remove the cover and bake until the sauce is thick and syrupy, another 10 to 15 minutes, stirring once. Serve hot.
Nutrition Facts : Calories 526.5, Fat 10.3, SaturatedFat 3.2, Cholesterol 24.9, Sodium 1260.4, Carbohydrate 92.4, Fiber 11.5, Sugar 60, Protein 19.6
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