Maple Beans
Cuisine of Ontario Maple beans is a modification of the standard Baked Beans made throughout much of Europe and North America. This variant is common through south and central Quebec as well as most of Ontario and can be purchased in cans across Canada.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Set aside about 420 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
You can substitute honey or molasses for the maple syrup; maple is used for it's flavouring as much as its sweetness.
Margarine or vegetable oil will do as well as butter for this; butter was used traditionally and is thus listed.
This is often served with ham and sweet cornbread.
Adapted from the source recipe's notes.Method
- 01
Wash beans and place in a saucepan with the water. Cover and bring to a boil, checking regularly.
- 02
When water has reached the boiling point, time for 5 minutes and remove from heat. Let sit for 1 hour, covered.
- 03
After the hour, return beans and water to heat and bring to a simmer, still covered. Simmer for 45 minutes.
- 04
Strain beans and water through a colander, collecting the liquids in a bowl for later use.
- 05
Combine the onion, salt, mustard, and maple syrup. Add 625 ml (2 ½ cups) of the aforementioned bean-water to the mix and blend well.
- 06
Finely slice the bacon, place in roast pan/casserole dish, and cover with the beans, pouring the liquid mixture over top.
- 07
Cover and bake for 3 hours at 165°C (325°F), adding 125 ml (½ cup) of bean-water at the 2 ½ hour mark.
- 08
Melt butter and combine with brown sugar. Pour over the baked beans and bake, uncovered, until liquid is no longer visible.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: No restrictions, credited to Internet Archive Book Images; view original image record .
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