Given that it is supposed to SNOW tomorrow (Yes, here in April, I can’t believe it!) I felt I needed some warm comfort food around for sitting on my couch with a warm fuzzy blanket and a cup of tea.
Baked beans are the perfect comfort food, but we’ve always made them a bit differently than you would traditionally think of with Boston baked beans. Unlike Boston beans though, these are Vermont beans. Vermont beans are made very differently, with a couple of key ingredients you don’t normally see: apples and maple syrup.
And about the title – traditionally beans like this are baked. But I am impatient and didn’t feel like waiting around in my kitchen all day. So I did not bake them, but rather put them on the stove the entire time, cutting the time down from nine hrs to three. You could definitely bake them, if you have a day to hang around your house…..
2 cups red kidney beans, rinsed and soaked overnight
2 apples, chopped
2 small onions, chopped
1/2 cup maple syrup
1/2 tsp dry mustard
1 tsp allspice
salt & pepper
1. Boil beans in a decently large pot on high for about an hour until they get soft enough to eat.
2. Add in onion, apple, maple syrup, and flavors
3. Turn heat down to a simmer (med.), and let simmer for about two hours, stirring every half hour or so and adding extra water as needed.
Yes, the directions really are this simple, but such a simple dish makes for such a tasty dinner. You could also add in some bacon or ham into this recipe, however I really like this dish just as I made it today.
Oh and I know most people would not think to serve baked beans in formal Korean china, but I like eating in pretty dishes, and I love the floral design on these bowls. I don’t really make Korean food, so it is unlikely I will ever serve what is supposed to be served in these bowls. For me they are just really pretty