My dad and I were talking about my uncle the other day and whenever I think of him, the first thing that comes to mind is his homemade canned goods. He always brings pickles, jams, and other homemade foods to family gatherings, but my favorite of them all is his baked beans. I usually wait for Christmas every year to eat these, but I wanted to challenge myself to see if I could make anything close to my uncle's, so I came up with my own recipe.
Traditional baked beans recipes usually call for pork fat or bacon to add saltiness, but I omitted this step altogether and just used a little salt. All of the other flavors typically used are included--maple syrup, brown sugar, and dijon mustard. I also substituted apple cider vinegar for ketchup to add a healthy tang that balances out the sweetness.
These beans take about an hour to cook on the stove top opposed to a few hours in a slow cooker. You could add all of the ingredients to a slow cooker if you would prefer. These can be served with corn bread, mac and cheese, toast, or eaten alone!
YIELDS
3-4 side servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cans navy beans
- 1 small purple onion, diced
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
1. Drain the navy beans and add them to a pot over medium-high heat. Add the maple syrup and brown sugar to the beans and stir to coat well.
2. Peel and dice the purple onion. Add to the pot with beans.
3. Stir in the cider vinegar and dijon mustard and bring to a boil.
4. Add salt, pepper, and nutmeg and stir.
5. Reduce to medium-low heat and simmer covered for about thirty minutes, until flavors are infused.
6. Remove from heat, remove cover, and let sit for a few minutes to cool and thicken.
2. Peel and dice the purple onion. Add to the pot with beans.
3. Stir in the cider vinegar and dijon mustard and bring to a boil.
4. Add salt, pepper, and nutmeg and stir.
5. Reduce to medium-low heat and simmer covered for about thirty minutes, until flavors are infused.
6. Remove from heat, remove cover, and let sit for a few minutes to cool and thicken.
Also by Lauren: Maple-Glazed Apple Cider Doughnuts
Related: Pasta with Ramp, White Beans, and Shiitake
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Photo: Lauren Sacerdote
