v:gourmet

Every once in awhile we eat at Ruby Watchco since they are so good at accommodating other-than-meat-eating-tastes. Once they served me maple baked beans which were to die for. I’ve been dreaming of those beans ever since. Finally the other night I experimented and landed on a dish that made me smile with delight. Stew up this pot of amazing maple beans and be amazed – sweet, delectable, nourishing, and great on their own or as a side dish to grilled veggies and steamed greens. (Psssttt … the secret is Kozlik’s Amazing Maple Mustard. Pass it on.)

4 1/2 cups cooked beans, navy, kidney, adzuki, or any other type

3 tbsps olive oil

1 large sweet onion

3 tbsps blackstrap molasses

3 tbsps maple syrup

3 tbsps Kozlik’s Amazing Maple Mustard

2 tablespoons apple cider vinegar

I cup stewed tomatoes

1 tsp sea salt

If cooking your own beans, soak for 8 hours, drain, place in a pot with fresh water, and cook until done. Then drain and set aside. If not, rinse and drain canned bean and set aside.

Meanwhile, heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onion and sauté until tender and starting to brown. Add molasses, maple syrup, mustard, apple cider vinegar and tomatoes. Bring to a boil and then simmer for 20 – 30 minutes until flavours meld and the mixture reduces slightly. Add beans and sea salt to taste. Let simmer for another 20 – 30 minutes until beans are incorporated into the flavours of this dish and the house is filled with smell and you can’t wait any longer to eat them.

Serve in a big bowl with a hunk of hearty whole grain bread or as a side to steamed greens and grilled veggies.