Vermont baked beans with bacon, molasses & maple syrup

Vermont baked beans with bacon, molasses & maple syrup

From
Grains
Serves
8
Cooking time
180 mins
Photographer
Deidre Rooney

If you don’t have tomato passata use 125 g of tinned cherry tomatoes in thick juice.

From the grocer

Ingredients

Quantity Ingredient
500g haricot beans, soaked overnight and drained
8 cloves
120ml tomato passata
60ml maple syrup
60ml molasses
25g english mustard powder
60ml apple cider vinegar
2 dried bay leaves
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
3 onions, quartered
4 garlic cloves, finely chopped
4 thyme sprigs
2 tablespoons roughly chopped flat-leaf parsley

From the butcher

Quantity Ingredient
500g piece of smoked bacon, rind removed, cut into 2.5 cm cubes

Method

  1. Put the beans into a heavy-based flameproof casserole dish with 1 of the quartered onions and enough water to cover by about 5 cm. Bring to the boil, reduce the heat and simmer, covered, for 1 hour. Make sure the beans are always immersed in liquid – top up with water if necessary.
  2. Preheat the oven to 140°C. Stick the cloves into the remaining onion quarters. Add these to the bean dish along with all the other ingredients except the parsley. Don’t season with salt yet – wait to see how salty the beans become with the bacon – but add plenty of pepper.
  3. Add more water if necessary to ensure the beans are covered. Bring to the boil again, cover and transfer to the oven. Cook for 1 hour 30 minutes. Keep an eye on the beans during this time and stir them every so often to keep them moist.
  4. Remove the lid and cook for a further 30 minutes. During this final cooking time the mixture should become darker and thicker. Check the seasoning and stir in the parsley. Serve hot straight from the casserole dish.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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