Beans beans the magical fruit, the more you eat the more you toot, the more you toot the better you feel, so eat your beans at every meal.
Every time I eat beans that jingle always clamors in my head. And while technically fart humor (who doesn’t like fart humor?) the jingle is usually sang around dinning room tables to get kids to eat their beans. But in actuality, the tune is pretty accurate and spot on. Bean are magical – high in protein and fiber. They are also rich in antioxidants, B vitamins, iron, magnesium, potassium, copper and zinc.
Studies have shown that eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps they also help with weight management.
I like beans because they are hearty, comforting and make me feel full. While beans can take a long time to prepare they are super healthy, super versatile and super affordable. They also can be frozen and reheat well.
These Boston baked beans are a great side dish, a little sweet and smokey. They go great with grilled meats like pork. I like this Boston baked beans recipe because it uses maple syrup so the beans are not too sweet.
Maple Boston Baked Beans
Ingredients
- 3 cups of dried white beans 1 lbs bag, soaked overnight, rinsed and drained
- 1 yellow onion diced
- 1/4 pound bacon cut into 1/2 inch pieces
- 1/2 cup molasses
- 1/2 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 bay leaf
- 3 cups hot water
Instructions
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In a heavy pot on medium heat render bacon until cooked but not crispy. Remove, bacon and add onion. Cook for 5 minutes.
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Add beans, bacon, bay leaf and water to onion. In a bowl mix the remaining ingredients together, stir until combined.
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Pour the liquid mixture over the beans. They should be just covered. Cover pot with lid and cook on low heat for 7-8 hours, or until beans are soft. For the first 5 hours check on beans hourly, add water if beans are not covered in liquid.
Recipe Notes
Serving size is one cup
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