maple baked beans

this past weekend, we were invited by some new friends to our first ever 4th of july bbq. i was a little too excited about it (more so than i was for any of the canada day festivites we had planned) and spent a bit too much time pinterest-ing and mulling over the perfect dish to contribute. on the morning of, i finally decided to make up one of my new favourite recipes- maple baked beans. it felt perfectly american to bring a crock full of baked beans to a bbq, and knowing there would be few vegetarians in the group, it offered a great punch of protein to the spread of options.

this recipe is from the 'oh she glows' website. i was gifted her cookbook last fall and have quickly fallen in love with many of the plant-based recipes. these baked beans are sweet and tangy, a complex mix of so many beautiful flavours, but also the easiest thing to whip up. i crave them regularly and am more than happy to have leftovers as the flavours just get better with time.

this is the perfect recipe for your slowcooker, but alternatively, you can cook these on the stove top, or bake them in the oven.

maple baked beans

from oh she glows

:: ingredients ::
4.5 cups cooked navy beans (approximately 3 small cans)

8 oz/1 cup canned diced tomatoes
1 large sweet onion, diced OR 1-2 green onions (I recommend sweet onion)
3 - 4 tbsp blackstrap molasses
3 tbsp maple syrup
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar

a handful of dried cranberries (optional. i never use these, but some people might like them)
sea salt to taste

:: directions :: 

rinse and drain navy beans or soak and cook dry beans according to package directions. 

slow-cooker method: throw drained and rinsed beans into the slow cooker. 

chop the onion and place the onion, molasses, maple syrup, mustard, vinegar, salt, tomatoes and cranberries if using, into the slow cooker and stir well. 

cook over high heat for about 4-5 hours (however they can be eaten after just a couple hours of cooking), or cook them on the lowest heat setting for 7-8 hours. m

check the beans and give them a stir from time to time so the dont burn. 

once ready, scoop into bowls, and top with a bit of maple butter or drizzle a bit more pure maple syrup on top (not needed, but definitely adds a little extra yum)