Great Northern Baked Beans With Maple Syrup Recipe 475

Steps:

• Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.

Steps:

• Pick over beans; rinse under cold running water. Place in a large saucepan; add enough cold water to cover 2-inches (5-cm) over beans. Bring to a boil, cover and reduce heat so beans just simmer for 1 hour and 15 to 45 minutes or until they are just tender to the bite. Do not drain. 2. Preheat oven to 325ºF (160ºC). 3. Cut bacon crosswise into ¼-inch (5-mm) pieces. In a large skillet, brown bacon over medium heat until golden and crisp. Using a slotted spoon, remove bacon bits to a paper towel; cover and refrigerate. Drain most of fat from skillet leaving about 1 tbsp (15 mL). Add onions and garlic. Sauté until softened, about 5 minutes. Stir in barbecue sauce, maple syrup and mustard; bring to a boil, scraping pan frequently to get up all the browned bits. Turn into a 3-L (12-cup) casserole. 4. Without draining, stir hot beans and liquid into onion mixture. Mixture should seem soupy; if not, add boiling water as needed. Cover and bake without stirring for 1 hour. Then stir, continue baking, covered if sauce is reducing nicely or uncovered if mixture is still quite soupy. Bake 30 to 60 minutes or until sauce is reduced and thickened. Stir in bacon bits and serve. Beans can be covered and refrigerated for several days. Reheat covered, stirring occasionally until hot.