* Exported from MasterCook *

Maple Syrup Rum Baked Beans

Recipe By : The Canadiana Cookbook, Mme Jehane Benoit, 1970
Serving Size : 1 Preparation Time :0:00
Categories : Maple Syrup Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Dried navy beans
12 c Water -- cold
1 ts Soda
1 lb Fat & lean salt pork -- sliced
1 lg Onion
1 ts Dry mustard
1 c Maple syrup
1 tb Coarse salt
4 Apples -- unpeeled, cored
1 c Maple or light brown sugar
1/2 c Butter
1/2 c Rum (optional)

Preheat oven to 325?F.

Cover the beans with 12 cups cold water. Let soak overnight. In the
morning pour the whole thing in a large saucepan. Add 1 tp soda and
more cold water to cover the beans if necessary. Bring to a boil,
uncovered, then boil until some of the skins come off when you blow
on the beans.

Line a bean pot with the sliced pork, then pour in the beans and
their water. Roll the onion in the dry mustard until all of the
mustard sticks to it, then bury it in the middle of the beans. Pour
the maple syrup and coarse salt on top.

Bake 4 to 5 hours in your preheated oven. In the last hour of
cooking, cover the beans with whole apples, placed as close together
as possible. Cream together the sugar and butter, then spread the
mixture on top of the apples. This forms a most delicious topping
when the beans are baked. Pour the rum on top just before serving.

Notes:

This is one of my family recipes. I have never seen the apple cover
in any cookbook, and have no idea where my mother got the idea--maybe
it was her own. These are very, very good beans.


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