Recipe by Boomette
This recipe comes from Coup de Pouce. Maple beans are something we have as breakfast from time to time. A little bowl is served with some eggs, bacon, sausages... This is what I like to eat when I go for breakfast in restaurants. Posted for ZWT4 If you use vegetable oil, you'll have to add a little bit of salt.
Top Review by Geniale Genie
YUM! Does taste a lot like our local beans!!! I did make a few changes: used only 1 cup maple syrup (it's SO expensive nowadays) and 1 cup molasses (blackstrap). I used canola oil for the fat & vegetable broth instead of water (so I didn't need to add salt). Finally, I omitted the onion because I only had garlic tomato paste, which I doubled (I also didn't feel like taking out the knife and board, I just threw everything in the pot). Merci Boomette!!!
- 8 cups dry white beans
- 1 cup pork fat
- 2 cups onions, sliced
- 1 1⁄2 cups maple syrup
- 1⁄2 cup molasses
- 1 1⁄2 tablespoons tomato paste
- 1 tablespoon black pepper
- 1 1⁄2 tablespoons salt
- 1 1⁄2 tablespoons mustard powder
- 14 cups water (about)
Directions See How It's Made
- Wash the beans and drain. Set aside.
- In a big oven-proof saucepan, melt the pork lard. Add onions and cook at medium heat, stirring, 2 to 3 minutes or until soften. Add maple syrup, molasses, tomato paste, pepper, salt and mustard powder. Stir. Add the beans and cover with water.
- Cover and cook in a preheated oven of 250 F overnight or at 350 F for at least 7 hours (add more water if needed).