Yield: 6 1/2 servings  Soak beans overnight Prep: 20 minutes Cook: 1 hour  Simmer: 2 hours

My kids love baked beans.  This delicious side dish was time consuming but the beans made their way onto our plates all week.  The recipe said it only makes 6 servings but it seems like it made more.  I was hesitant to add this recipe to the website because one of the ingredience is bourbon. I was assured it burns off and adds flavor.  :)

 

1 pound dried navy beans (about 2 1/2 cups)

3 applewood-smoked bacon slices

1 cup finely chopped onion

5 cups water, divided

1/2 cup maple syrup, divided

1/4 cup plus 2 tablespoon bourbon, divided

1/4 cup Dijon mustard

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon feshly ground black pepper

1 tablespoon cider vinegar

1 teaspoon salt

 

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Wipe pan dry with a paper towel.

2. Preheat oven to 350

3. Heat pan over medium-high heat. Add bacon to pan, and cook for 4 minutes or until crisp. Remove from pan, reserving 1 1/2 tablespoons drippings in pan; cook for 5 minutes or until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, and next 3 ingredients (through pepper) to pan. Bring to a boil; cover and bake at 350 for 2 hours (check your beans 10 to 15 minutes ahead of time to make sure they're not drying out).

4. Stir in remaining 1 cup water, remaining 1/4 cup maple syrup, and remaining 2 tablespoons bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.

1/2 serving:

Fat 3.1g          Carbohydrates 31.8g

Protein 7.8g     Fiber 5.6g

Cooking Light June 2010 page 220