*  Exported from  MasterCook II  *

                      Maple-Rum Baked Beans <R T>

Recipe By     : Vegetarian Times, Dec 1995, pg 56
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans/Peas                       Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      c             Dried navy beans
  2      ts            Dark sesame oil -- * note
  1      sm            Onion -- peeled
  1      c             Pure maple syrup
    1/4  c             Dark rum -- ** note
  2      ts            Salt
  1      ts            Dry mustard

* Original recipe used 2 tb dark sesame oil.

** Omit the rum if you prefer, but it lends a rich flavor. What I did
  since I didn't have any rum was to use 2 ts rum extract - it was
  really good.

Soak beans in water to cover 8 hours or overnight.

Preheat oven to 300 degrees F.  Drain beans, rinse and add to a heavy
kettle with 6 c fresh water.  Bring to a boil; lower heat and simmer
10 minutes. Drain beans, reserving cooking water.

Place beans in bean pot or ovenproof casserole; mix with sesame oil.
Place onion in center of pot. In small bowl, mix maple syrup, rum,
salt, dry mustard, and 1/2 c reserved bean liquid. Pour mixture over
beans. Add just enough bean liquid to cover beans. Cover pot; bake
2 hours.

Add remaining bean liquid. Stir well; bake until beans are soft and
liquid is nearly absorbed, 1-1/2 to 2 hours more. Add water as
needed. Uncover casserole during the last 30 minutes of baking. Serve
hot.

Makes 8 side dish servings or 6 as a main dish.

Helpful Hints:

To prepare beans in a slow cooker, simmer soaked beans in 6 c water
in saucepan until beans are tender, 40 - 60 minutes. Drain, reserving
cooking liquid. Add beans to slow cooker with 1/2 c reserved bean
cooking liquid, chopped onion and remaining ingredients.  Cook on
high 5 - 6 hours, or low 10 - 12 hours.

Try soaking beans using the quick soak method.  Cover beans with 6 c
water in a heavy pot, bring to a boil, boil gently 2 minutes, turn
off heat, cover and let stand 1 hour. Drain; proceed with recipe.

Entered into MasterCook II and tested for you by Reggie Dwork
[email protected]

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