**Molasses baked beans with apple and sage** – classic comfort food with a twist…
- 2 cups dried white beans (navy is my favourite)
- 1 slice bacon (omit for vegetarian version)
- 1 onion, chopped
- 1 carrot, chopped
- 2 apples, peeled and cut in chunks
- 1/2 cup Crosby’s Fancy Molasses
- 1/2 cup maple syrup
- 1 Tbsp Dijon mustard
- 1-2 Tbsp. chopped fresh sage (or ½-1 Tbsp. dried)*
- 2 cloves garlic, minced
- 1/2 tsp. salt
- Generous pinch of pepper
- 1 1/2 cups water
*Can substitute thyme.
Soak 2 cups of dried navy or white beans in water overnight.
The next day, drain the beans, put them in a pot and cover with water.
Bring to a boil, and simmer for 45 minutes.
Fry the bacon, discard pan drippings and roughly chop.
Drain the beans and put them in a large ovenproof pot with a tight fitting
lid, or a bean crock. Add the bacon, chopped carrot, onion and apple.
Mix together the molasses, maple syrup, Dijon, sage, garlic, salt,
pepper and water and pour over the beans. (Add additional water, if
required, so beans are just covered.).
Cover the pot and cook at 275 F for 4-6 hours, until tender.
Stir occasionally and add water if necessary so the beans do not dry out.
Take the lid off for the last hour of cooking to help the beans brown and to
thicken the sauce.
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