Working my way through the month of March and here’s another maple moment. This is an easy-to-prepare plant protein dish that makes me warm and fuzzy all over:
Maple Syrup Baked Beans
3 cups navy beans, already soaked and cooked
1/4 cup maple syrup
1 teaspoon each of mustard and molasses
a drop of liquid smoke
1 Tablespoon of oil
1 small garlic clove, minced
1 small shallot (size of an apricot), chopped
1/2 cup water
1/2 Tablespoon of tapioca starch
salt and paprika to taste
After your mise-en-place* is prepared, throw it all into an oven-proof container with lid. If you have a bean crock pot, double the recipe and use that instead. Slow cook at 250ºF for several hours. Check often to stir and to make sure beans have not dried up. If you are in a hurry, increase the temperature to 350ºF and bake for approximately 50 minutes. You will know when it’s done by the sweet smell and the bubbling beans. Serve with whole grain bread to complete the protein profile.
*A fancy French term for get your sh@% together before cooking.
** Beans are notorious for um well, you know…toot toot. The presence of sugar only amplifies this effect. Enjoy the beans in solitude or with an understanding friend.