Maple Baked Beans楓焗豆

As with many recipes, the secret ingredient to world-changing baked beans is pork. Good quality, salty, cured, fatty pork will make you look down on the ketchupy, mushy baked beans of your past and look forward to years of tinkering with this recipe until you finally reach your own bean nirvana.

MAPLE BAKED BEANS

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About This Recipe

YIELD:	Serves 4 (with leftovers)
ACTIVE TIME:	30 minutes
TOTAL TIME:	4 hours
SPECIAL EQUIPMENT:	Bean pot, or baking dish with lid
THIS RECIPE APPEARS IN:	Sunday Supper: Maple Baked Beans
RATED:

Ingredients

2 cup dried navy beans
6 strips bacon
1 onion chopped
1 teaspoon dried mustard
1 teaspoon salt
1/2 cup maple syrup
I pork hock, fresh or smoked
2 tablespoons butter
2 tablespoons brown sugar

Procedures

1.1

Preheat oven to 325°. Simmer navy beans in water until tender, about 20 minutes. Drain beans and reserve cooking liquid. Line bean pot with strips of bacon. In a large bowl toss together onion and beans. In another bowl combine 2 cups bean cooking liquid, mustard, salt and maple syrup. Place half the bean mixture on bacon strips in pot. Place pork hock on beans, top with rest of bean onion mixture, then pour over reserved cooking liquid/syrup mixture. Cover with lid and place in oven for 3 hours, or until pork hock is fully cooked and pulling away from the bone. If beans begin to look dry, add more cooking liquid.

2.2

Once pork hock is cooked, remove beans from oven and remove lid. Mash together butter and brown sugar into a paste, scatter sugar paste over beans and place back in the oven, uncovered, for an additional 30 minutes. Remove from oven and serve with cold beer and dark bread.

與許多食譜，秘方，以改變世界的烤豆子是豬肉。質量好，咸，醃，豬肉的脂肪都會讓你看不起你過去的ketchupy，糊狀烤豆，期待年這個食譜擺弄，直到你終於達到自己的bean的必殺技。

楓焗豆

保存配方

關於本食譜

產量：	供應4（帶剩菜）
活動時間：	30分鐘
總時間：	4小時
專用設備：	豆膽，或烤盤蓋
這個配方會出現在：	週日的晚餐：楓焗豆
評分：

成分

2杯幹菜豆
6條培根
1個洋蔥切碎
1茶匙幹芥末
1茶匙鹽
1/2杯楓糖漿
我跗關節豬肉，新鮮或熏制
2湯匙黃油
2湯匙紅糖

程序

1.1

烤箱預熱至325°。煨海軍豆水，直到招標，約20分鐘。排水豆類和儲備蒸煮液。線豆鍋臘肉條。在一個大碗裡扔在一起洋蔥和豆類。在另一個碗裡結合2杯豆腐蒸煮液，芥末，鹽和糖楓汁。在培根片將一半的混合物，豆，罐。放置在豆，頂配豆洋蔥混合的休息豬肉跗關節，然後倒在保留蒸煮液/糖漿混合。蓋上蓋子並置於烘箱3小時，或直到豬肉跗關節完全煮熟，甩開了骨頭。如果豆開始看起來乾燥，添加更多的蒸煮液。