Tangy Maple Baked Beans With Applewood Smoked Bacon Recipes

Steps:

• In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion. , Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly.

Steps:

• In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
• Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.

Steps:

• Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
• Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.
• Preheat the oven to 225 degrees F.
• In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
• Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Steps:

• 1. Empty baked beans into slow cooker.
• 2. Open all the rest of the beans into a colander and rinse with cool water, then add them to the slow cooker.
• 3. Dice bacon and cook until almost crisp, but not quite. Remove from pan to a separate plate and drain off most of fat.
• 4. While the bacon is cooking mix the last 6 ingredients in a bowl.
• 5. Add onions to bacon fat and saute until soft but not browned.
• 6. Add the brown sugar mix, the bacon and the onions to the slow cooker and stir well to combine all.
• 7. Slow cook on high for 4 hours or medium for 6. You can also make this in the oven 350 degrees for about 1 hour, stir a few times while cooking.

Steps:

• Heat oven to 400 degrees.
• Place a large wire rack on top of a large jelly-roll pan.
• Place bacon strips on top of wire rack.
• Drizzle maple syrup over bacon pieces.
• Bake in oven for approximately 20-30 minutes.
• Remove and let stand for 5 minutes before serving.