Ingredients
1 12 lbs dried white beans (navy)
1 cup maple syrup
14 cup chili sauce
1 onion, diced
1 teaspoon dry mustard
4 ounces salt pork or 4 slices bacon, diced
Method
Sources
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Recipe1M+
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Dark robust maple — bold flavor for baking, glazes, marinades
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dark robust maple — bold flavor for baking, glazes, marinades
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
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place beans in large saucepan and cover with cold water. bring to the boil and simmer 2 minutes. remove from heat and stand covered for 1 hour. drain and reserve liquid. in a small bowl combine syrup, sauce, onion salt and mustard. place 1/2 the beans in a 1 quart casserole dish. top with diced pork or bacon. add remaining beans. pour maple syrup mixture over beans. add 1 1/2 cups of reserved bean liquid. cover and bake at 300 degrees for 2 hours. stir occasionally and add more reserved liquid id need be to keep beans moist.