Maple baked beans

I've been nagging my 93 year old grandmother to make these for me for awhile now. Now that I realize how much time they take, I might ease up on her. But that said, they sure are good, and this Canadian Living recipe is sweetened with maple syrup and honey. I also liked it because it had a granny smith apple it - a gall bladder stone attacker, you know if you happen to be concerned that the sharp pain under your ribs you get after eating french fries, might be that.

I happened to have used the wrong kind of beans when I made them though. This PYT gave me the most beautiful big dried beans last year for my birthday, but a beautiful bean does not a baked bean make. Use navy beans or yellow eyed as my grandma recommends. Heirloom scarlet runners are show-stoppers but really way to big - although that said - my beans were sure tasty so hey! who says big ain't bad?

Maple-baked beans

Time: An entire Saturday or Sunday afternoon (5.5 hours give or take)

Servings: Enough to freeze, have for lunches or feed friends.

3 c dried navy or yellow-eyed beans

1 onion diced

1 granny smith apple, peeled, cored and diced. (you might be able to get away with the peel because you will hand blend it later)

2 cloves of organic garlic minced

1 tbsp prepared Dijon mustard

1 tsp chili sauce/power

1/2 tsp salt

1 pinch cayenne

2 c tomato puree (or I used homemade roasted tomato sauce I canned recently, which rocked)

1/3 c maple syrup

3 tbsp Apple cider vinegar

2 tbs honey (or molasses)

a hand blender or food processor.

1. Soak your beans over night and drain. OR If you aren't that organized like me you can bring them to a boil for 2 min and then let stand in hot water for 1 h and then drain.

2. Cover beans in 9 cups of water (I know, big pot right? but you have to!) and bring to a boil. simmer on low for 50 minutes, then drain - BUT save 1 1/2 cup of bean water and set aside.

3. Sautee the onion, apple, garlic, mustard, chili salt and cayenne in oil until soft, 8-10 min.

4. Add tomato sauce, Syrup, vinegar and honey, boil and simmer for 10 min, then add the bean water.

5. With a hand blender blend it all up in the pot until smooth (or blend in blender, whateves).

6. Add yummy sauce to beans. Transfer to a ceramic or glass baking dish, preferably with a lid.

7. Bake at 300 for 2h covered, then uncover for 1h. My beans got a little too thick and a bit blackened at the end so keep an eye on them and maybe add a bit of water or tomato sauce as needed.