* Exported from MasterCook II * Maple-Rum Baked Beans Recipe By : Vegetarian Times, Dec 1995, pg 56 Serving Size : 8 Preparation Time :0:00 Categories : Beans/Peas Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Dried navy beans 2 ts Dark sesame oil -- * note 1 sm Onion -- peeled 1 c Pure maple syrup 1/4 c Dark rum -- ** note 2 ts Salt 1 ts Dry mustard * Original recipe used 2 tb dark sesame oil. ** Omit the rum if you prefer, but it lends a rich flavor. What I did since I didn't have any rum was to use 2 ts rum extract - it was really good. Soak beans in water to cover 8 hours or overnight. Preheat oven to 300 degrees F. Drain beans, rinse and add to a heavy kettle with 6 c fresh water. Bring to a boil; lower heat and simmer 10 minutes. Drain beans, reserving cooking water. Place beans in bean pot or ovenproof casserole; mix with sesame oil. Place onion in center of pot. In small bowl, mix maple syrup, rum, salt, dry mustard, and 1/2 c reserved bean liquid. Pour mixture over beans. Add just enough bean liquid to cover beans. Cover pot; bake 2 hours. Add remaining bean liquid. Stir well; bake until beans are soft and liquid is nearly absorbed, 1-1/2 to 2 hours more. Add water as needed. Uncover casserole during the last 30 minutes of baking. Serve hot. Makes 8 side dish servings or 6 as a main dish. Helpful Hints: To prepare beans in a slow cooker, simmer soaked beans in 6 c water in saucepan until beans are tender, 40 - 60 minutes. Drain, reserving cooking liquid. Add beans to slow cooker with 1/2 c reserved bean cooking liquid, chopped onion and remaining ingredients. Cook on high 5 - 6 hours, or low 10 - 12 hours. Try soaking beans using the quick soak method. Cover beans with 6 c water in a heavy pot, bring to a boil, boil gently 2 minutes, turn off heat, cover and let stand 1 hour. Drain; proceed with recipe. Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - -