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Maple Baked Beans

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 1 pound (about 2¼ cups) Great Northern or cannellini beans
  
• 2 teaspoons kosher salt
  
• 1 tablespoon canola oil
  
• 1 large yellow onion, chopped
  
• 1 cup pure maple syrup
  
• â…“ cup firmly packed dark brown sugar
  
• 1 teaspoon dry mustard
  
• ¾ pound salt pork
  






Instructions



1. Rinse the beans and pick them over, discarding any misshapen beans or stones. In a large bowl, combine the beans with water to cover by 1 inch, and let stand at cool room temperature for at least 4 hours or up to 12 hours. (If the weather is warm, refrigerate the beans while soaking.)
   
   
2. Drain the beans, transfer to a large saucepan, and add water to cover. Cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and simmer until the beans are barely tender, 30 to 40 minutes. Stir in the salt during the last 10 minutes of cooking.
   
   
3. Meanwhile, in a large frying pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the onion is very tender and turns a deep golden brown, about 25 minutes. Remove from the heat.
   
   
4. When the beans are ready, drain them in a colander, reserving the cooking liquid. Transfer the beans to a bowl. Add the cooked onion, maple syrup, brown sugar, and mustard and stir to combine.
   
   
5. Preheat the oven to 325° F. Trim and discard the rind from the salt pork, then thinly slice. Line the bottom of a deep 2½- to 3-quart baking dish or Dutch oven with one-third of the salt pork. Add half of the beans, then half of the remaining salt pork. Add half of the beans, then half of the remaining salt pork. Top with the remaining beans and salt pork. Top with the remaining beans and salt pork. Add enough of the reserved cooking liquid to barely cover the beans. Cover and bake for 2 hours. Uncover and continue baking until the cooking liquid has thickened to a glossy syrup, about 1½ hours more. Remove from the oven and let stand for 5 minutes. Serve hot.
   
   Makes 8 servings
   
   
   • Change It Up:
   If you can't find salt pork, use thick bacon slices, preferably applewood smoked. Or, bury a smoked ham hock or smoked turkey wing in the beans before you put them in the oven.