These baked beans are so good! Bake them in a sun oven outside, if possible, during the summer months to avoid heating up the house. Barley Malt Syrup can be found at Health Food Stores in the sweetener section.
3 cups dried white (navy or great northern) beans
1 large onion, peeled and diced small
1/3 cup maple syrup
2 tablespoons barley malt syrup
2 tablespoons stone-ground mustard
plus (optional) 1 teaspoon dry powdered mustard
1 teaspoon salt
2 tablespoons apple cider vinegar
28 oz can of tomatoes, diced
Soak beans overnight in 9 cups water, refrigerated. Drain.
Bring to a boil in 9 cups fresh water. Reduce heat to low,
cover and cook until nearly tender, about 45 minutes. Drain
beans, reserving two cups of liquid (I save it all and use the
remainder as a soup base). Combine beans and other
ingredients in a 4-quart covered casserole. Cover and bake
at 250 degrees F for 6 to 9 hours. If you are home, occasionally
check after a few hours, and add a little bean liquid if necessary.
As the sauce develops, tinker with the seasoning if necessary.
Leave uncovered for the last hour or so.
Yield: about 8 servings
Cooking time: 6 to 9 hours in 250 degree F oven or solar oven;
or up to 12 hours in a crock pot on low
Easy Peanut Butter Curry Chickpeas
27 minutes ago