Apple Smoked Maple Syrup Baked Beans

paqman

2 pounds (4 cups / 907 grams / 1 bag) White Navy Beans

Water (10 cups + 6 cups = 16 cups)

1 pound Salted Pork Belly cut in thick slices or small cubes

2 Onions cut in half

2 cups Maple Syrup

1/2 cup Molasse

1/2 cup Chili Sauce

3 teaspoons Dry Mustard Powder

Soak the beans overnight at room temperature in a plastic container with 10 cups of cold water.

Drain and discard the water.  Rinse the beans with clear water.

Transfer the beans to a dutch oven and add 6 cups of cold water.  Bring to boil over medium-high heat, reduce the heat  to low and let simmer for 30-45 minutes until the beans are tender (uncovered).

Mix the remaining ingredients and transfer to the dutch oven with the beans.

Place the cover on the dutch oven and bake on the egg @ 250F for 3 hours.  Remove the cover from the dutch oven and continue baking @ 250F for ~4 more hours adding wood chips to the fire.

Enjoy!

henapple

daaaahammmm... great

CincyTiki

Paqman are you from Northern New England? :-h This is almost identical to my family recipe for beans, I have been wanting to try them on the egg. Thanks for the info on how to translate it from oven to egg!

paqman

CincyTiki said:

Paqman are you from Northern New England? :-h This is almost identical to my family recipe for beans, I have been wanting to try them on the egg. Thanks for the info on how to translate it from oven to egg!

@CincyTiki I live in the province of Quebec. The recipe is adapted from my mother's recipe. She keeps the water after soaking the beans; I prefer to discard and change it. She uses half and half brown sugar and maple syrup; I prefer to use just maple syrup. She uses bacon; I prefer to use salted pork belly. She uses ketchup; I prefer to use chili sauce.

Little Steven

paqman said:

CincyTiki said:

Paqman are you from Northern New England? :-h This is almost identical to my family recipe for beans, I have been wanting to try them on the egg. Thanks for the info on how to translate it from oven to egg!

@CincyTiki I live in the province of Quebec. The recipe is adapted from my mother's recipe. She keeps the water after soaking the beans; I prefer to discard and change it. She uses half and half brown sugar and maple syrup; I prefer to use just maple syrup. She uses bacon; I prefer to use salted pork belly. She uses ketchup; I prefer to use chili sauce.

Well that's sort of northern New England isn't it?

paqman

Little Steven said:

paqman said:

CincyTiki said:

Paqman are you from Northern New England? :-h This is almost identical to my family recipe for beans, I have been wanting to try them on the egg. Thanks for the info on how to translate it from oven to egg!

@CincyTiki I live in the province of Quebec. The recipe is adapted from my mother's recipe. She keeps the water after soaking the beans; I prefer to discard and change it. She uses half and half brown sugar and maple syrup; I prefer to use just maple syrup. She uses bacon; I prefer to use salted pork belly. She uses ketchup; I prefer to use chili sauce.

Well that's sort of northern New England isn't it?

I'm just north of Ottawa.  You are from eastern Manitoba aren't you?  B-)

CincyTiki

If I go back two generations we were in Montreal, then Burlington, VT, so it fits. We would soak overnight then use 1/2 tsp baking soda in the bean soaking water, boil for 1/2 hour then discard the water (and the skins that would pop off) and proceed much like you describe. The 1/2 hour preboil shortens the overall cooking time to 5 hours total. +1 on the salt pork (tough to find in Cincy), molasses and maple syrup (is that +3?)

Little Steven

paqman said:

Little Steven said:

paqman said:

CincyTiki said:

Paqman are you from Northern New England? :-h This is almost identical to my family recipe for beans, I have been wanting to try them on the egg. Thanks for the info on how to translate it from oven to egg!

@CincyTiki I live in the province of Quebec. The recipe is adapted from my mother's recipe. She keeps the water after soaking the beans; I prefer to discard and change it. She uses half and half brown sugar and maple syrup; I prefer to use just maple syrup. She uses bacon; I prefer to use salted pork belly. She uses ketchup; I prefer to use chili sauce.

Well that's sort of northern New England isn't it?

I'm just north of Ottawa.  You are from eastern Manitoba aren't you?  B-)

Zing! Leafs are gonna kick adz tonight dude

caliking

I love beans. I would love these beans. SWMBO would hate the aftetmath.

paqman

caliking said:

I love beans. I would love these beans. SWMBO would hate the aftetmath.

LOL That's a sweet bean recipe. I think the sugar helps with the "fermentation". I have been having different types of beans for the past days; the "aftermath" mode is kicking in...

JMCXL

I have a super Bowl party this weekend.  Feeding about 25. not sure everyone will want beans, my question is how many does this feed. trying to understand the pot size you used. Thanks

Hntnhrd

These sound great right now!!! 

pgprescott

Man that looks and sounds good. I'm a big sucker for beans. Enjoy!

GrateEggspectations

@paqman: Looks great. Keep up the good posts!

dogoffo

Saving this recipe.  Looks fantastic!

paqman

JMCXL said:

I have a super Bowl party this weekend.  Feeding about 25. not sure everyone will want beans, my question is how many does this feed. trying to understand the pot size you used. Thanks

@JMCXL I think that it was a 9 quart Lodge dutch oven and it looks about half full.  4 cups of dried beans will yield about 10-12 cups of cooked beans.

bhedges1987

Going to have to try this.

paqman

GrateEggspectations said:

@paqman: Looks great. Keep up the good posts!

@GrateEggspectations That's an old post from 2013

GrateEggspectations

@paqman: lol. I respond to the posts as they show up on the feed and never consult the original date of posting. And here I thought you were on a frenzy of posts!

Canugghead

aren't you glad someone told you about maple syrup 

paqman

Canugghead said:

aren't you glad someone told you about maple syrup 

@Canugghead I don't think that he was serious, people get way too emotional these days.

We keep all the best maple syrup here (clear and extra-clear).  Dark and amber is exported along with some medium.

JMCXL

paqman said:

@JMCXL I think that it was a 9 quart Lodge dutch oven and it looks about half full.  4 cups of dried beans will yield about 10-12 cups of cooked beans.

thanks for the followup. can't wait for Saturday to make this

paqman

JMCXL said:

paqman said:

@JMCXL I think that it was a 9 quart Lodge dutch oven and it looks about half full.  4 cups of dried beans will yield about 10-12 cups of cooked beans.

thanks for the followup. can't wait for Saturday to make this

@JMCXL You can cook them ahead of time too.  They are even better reheated.  This is a sweet bean recipe like the ones served in sugar shacks.  You can reduce the sugar (probably by half) and they will still be good.

GrateEggspectations

paqman said:

JMCXL said:

paqman said:

@JMCXL I think that it was a 9 quart Lodge dutch oven and it looks about half full.  4 cups of dried beans will yield about 10-12 cups of cooked beans.

thanks for the followup. can't wait for Saturday to make this

@JMCXL You can cook them ahead of time too.  They are even better reheated.  This is a sweet bean recipe like the ones served in sugar shacks.  You can reduce the sugar (probably by half) and they will still be good.

In my experience, there are a few meals that are much better reheated. For example, I will take frozen and thawed homemade spaghetti sauce over fresh any day. 

NPHuskerFL

Sounds legit.