Maple Baked Beans (Dairy and Gluten Free)

These baked beans take some planning ahead if using dry beans.  This method will will cut down the cost as well as sodium.  I prefer to make these beans in the oven, however they can be adapted to be made in a crock pot or on the stove.  If you are using canned beans omit the salt.

Ingredients (serves 6-8 people)

• 7 cups soaked and cooked navy beans (see below for cooking and soaking methods)
• 1 small chopped onion
• 2 cup puréed tomatoes
• 1/2 cup pure maple syrup
• 2/3 cup molasses
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

1. Preheat oven to 350F.
2. In a small bowl mix onion, tomato purée, maple syrup, molasses, salt and pepper.
3. In a large pot mix cooked beans and add the sauce.
4. Cover and bake for 2 hours.  Uncover and bake for another 2 hours or until desired consistency.  Stir frequently.  You may need to increase liquid/sauce depending on how long beans were pre-soaked and cooked.

Soaking and Cooking Beans 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.