Ingredients
3 cups(750 mL) white pea beans
1/4 lb (113 g) slab bacon or salt port (I used pre-cooked bacon)
1 can (28 oz/796 mL) tomatoes
3 cups (750 mL) diced peeled apples
1 tbsp(15 mL) cider vinegar
2 cups (500 mL) chopped onions
3/4 cups(175 mL) ketchup
3/4 cup (175 mL) maple syrup
1/3 cup (75 mL) packed brown sugar
1 tbsp (15 mL) dry mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
Preparation:
Rinse beans and sort, if necessary, discarding any blemished ones and any grit.
In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain, discarding liquid.
Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender. Drain, reserving 2 cups (500 mL) cooking liquid.
Meanwhile, dice bacon; set aside. In bowl, and using potato masher, mash tomatoes in their juice.
In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, bacon, tomatoes, apples, vinegar, onions, ketchup, maple syrup, sugar, mustard, salt and pepper.
Bake covered in 300°F (150°C) oven for 2 hours. Uncover and bake for 1 to 1-1/2 hours longer or until sauce is thickened and coats beans well. (This process may be closer to 2 - 2 1/2 hours. As mentioned above, you can put the beans into a slow cooker and cook on high for aprox. 4-6 hours or on low for 7-9 hours. I tried both methods and the beans turn out well using either method).
For some reason, these photos went sideways on me, but you can still see how much the beans have thickened up after cooking.
I have made this several times using maple syrup, but recently I ran out and substituted corn syrup for the maple syrup and it worked just fine.
ReplyDeleteI tried this recipe today for my sewing group, and I did everything the way the recipe said but after 3 hours we ate them because we were starved but they could have perhaps used another hour of baking time to get soft enough and thick enough. My home ec buddies told me I needed to soak the beans longer but I did actually do that since I cooked and let set and them simmered and then left the beans and two cups of liquid in the fridge all night and threw the rest together the next day. They were very tasty but not quite soft enough. Did you find you have to cook this recipe longer than it said?
ReplyDeleteSorry to hear the recipe didn't work well for you...As I mentioned before, I have made these several times and the beans were soft each time, but yes, the suggested "bake for 1 - 1 1/2 hours longer or until sauce is thickened and coats beans well" would be more accurate if it read 2 to 2 1/2 hours or until thickened.
ReplyDelete