Beans go by a number of different general names legume, dry bean and more recently, ?a pulse�. Recognize that word? That’s because this year was officially named the year of the pulses by the United Nations. Here in Ontario we have been growing white navy beans since the early 1900�s and have since gotten quite good at it.
At this time of year, there’s nothing more comforting than the marraige of slow cooked beans, stored over the winter, with the first crop of the season: maple syrup. For those that have tried it, it�s hard to believe that once upon a time most of us thought maple syrup was mainly for drizzling on pancakes! We use Terra Ridge Syrup for these babies because it’s kettle cooked over an open fire giving it these beautiful, rich smokey notes. Serve these alongside southern style barbeque, Ontario pork chops or roasted squash. Either way, you’ll love them.
- 1 lb dry white Ontario navy beans
- 1 cup Ontario Maple Syrup
- 1/2 cup chili sauce, like sambal
- 1 small Ontario Onion, chopped
- 2 tsp salt
- 1 tsp dry mustard
- 3 slices Bespoke Butchers bacon, cut into 1-inch pieces
- 2 cups boiling water
- Place beans in large saucepan, cover with water and bring to a boil. Simmer for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain.
- In a small bowl, combine maple syrup, chili sauce, chopped onion, salt and mustard. Place half the beans in 2-quart (2 L) casserole, top with diced bacon, then remaining beans. Pour the maple syrup mixture over the beans. Cover and bake at 300 F (150 C) for 6 to 7 hours, adding more water as needed to keep beans moist.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!