Maple Beans
Maple beans are a Canadian take on baked beans, sweetened with maple syrup instead of molasses. The beans are parboiled, then baked for three hours in a mix of syrup, onion, dry mustard and their own cooking water, which keeps the sauce starchy and well bound. A final glaze of melted butter and brown sugar finishes the top. This version is common in Quebec and Ontario, and it suits ham and sweet cornbread.
Instructions
Wash the beans and put them in a saucepan with the water. Cover and bring to a boil, checking on the pot regularly.
Once the water is boiling, let it boil for 5 minutes, then take the pan off the heat. Leave it covered for 1 hour.
Return the pan to the heat, still covered, and bring it to a simmer. Simmer for 45 minutes.
Drain the beans through a colander, catching the cooking liquid in a bowl and keeping it for later.
Stir together the onion, salt, mustard and maple syrup. Add 625 ml (2 ½ cups) of the saved bean water and mix well.
Slice the bacon finely and spread it in a roasting pan or casserole dish. Add the beans on top, then pour the maple liquid over them.
Cover and bake for 3 hours at 165°C (325°F). At the 2 ½ hour mark, stir in 125 ml (½ cup) of the bean water.
Melt the butter and mix it with the brown sugar, then pour it over the beans. Bake uncovered until no liquid is visible.
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