Prep 1 hr
Cook 1 hr
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)
- 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)
- 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.
- Go to bed & forget about the beans getting pruney in their room-temp bath.
- About 2.5 hours before you want the finished product, drain the beans. Put them back in the pot from whence they came.
- 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).
- When you are happy with the beans, drain them again and put them (or leave them) in the same pot.
- Turn oven to 325 F.
- Mix the remaining ingredients (except bacon) and add to the beans in the pot, stirring well.
- Pour into 8x8 2-qt baking dish.
- Cover the top with the bacon pieces.
- Bake for 60 min.
I cheated here and used canned Great Northern beans. I also reduced the maple syrup substantially as it is very expensive where we live. The cream sherry was a unique touch. We throughly enjoyed this alternative bean recipe. cg ;)PS Be sure to serve the beans with bread that will soak up the liquid.