Smokey Garlic Maple Baked Beans with Bacon

By The Garlic Box, January 31, 2018

We've given this Canadian classic added depth with the addition of smoked garlic. The sauce is rich and flavourful; an ideal partner for pork and whole boiled potatoes or use in your own Chili recipe. Hands-down, the BEST baked beans!

Ingredients:

Smokey Garlic White Bean Soup Mix - 1 bag (The Garlic Box)
vegetable oil - 2 tbsp
onion diced - 1
granny smith apple, peeled, cored and diced - 1
dry mustard - 1 tbsp
Dijon mustard - 1 tsp
pinch cayenne pepper - 1
salt - ½ tsp
tomato puree (or tomato sauce) - 2 cups
maple syrup - 1/3 cup
cider vinegar - 3 tbsp
fancy molasses - 3 tbsp
brown sugar - 2 tbsp
Bacon - 6 slices

Instructions:

1) Rinse and soak bag of dried beans (only) overnight in water. Drain, rinse, cover with fresh water bringing to a gentle boil. Reduce heat, cover and simmer until tender, about 40 minutes (do not let beans split). Drain and spread out on a paper towel to air dry before using, reserving 2 cups of the bean cooking liquid.
2) In saucepan, cook bacon until much of the grease is released, drain on paper towels and set aside. Leave 1 tbsp bacon grease in pan for flavour. Add oil and heat over medium heat; cook onion and apple, stirring in mustard, cayenne pepper, salt and contents of Smokey Garlic Seasoning Pouch until softened, about 8 minutes. Stir in tomato sauce (or puree), maple syrup, cider vinegar, molasses and sugar and simmer until slightly reduced - up to 10 minutes.
3) In food processor puree 1/2 cup of the pre-soaked beans with 2 cups reserved bean liquid until smooth.
4) Transfer pureed beans an pre-cooked beans to Slow Cooker or 16 cup casserole. Stir in sauce, top with bacon slices. Slow cooker method: 5-6 hours on LOW or Bake method: cover casserole and bake in 300°F over for 2 hours. (For oven bake uncover until thickened and beans are cooked, about one hour before done.) Add some water if too thick.

NOTE: Can be made ahead, cooled and refrigerated in airtight container. Reheat to serve. Cooking times vary among dried beans. Start checking beans 10 minutes before suggested cooking time for doneness. A well cooked
bean is tender and easy to squash in your mouth. Beans may appear somewhat runny when cooked, however, they will thicken slightly when cool. (Add more liquid if beans dry out.)