CampfirecookingSMOKY MAPLE BAKED BEANS
These sweet and smoky beans come
together effortlessly but do require a fair
amount of cooking time, so plan ahead.
Liquid smoke may be an ingredient that
you are unfamiliar with, but it can be found
at any major supermarkets.
Serves: 8 (as a side)
• 320g (2 cups) dried navy beans,
soaked overnight
• 1 tbsp olive oil
• 2 yellow onions, diced
• 1 green pepper, seeded, deribbed,
and diced
• 2 garlic cloves, minced
• 180ml (¾ cup) maple syrup
• 55g (¼ cup) tomato paste
• 1 chipotle chile in adobo sauce, diced
• 1 tsp liquid smoke
• 2 tsp apple cider vinegar
1 Put fine sea salt and freshly ground black
pepper in a large saucepan over high heat,
combine the navy beans and 960ml (4 cups)
of water and bring to a boil. Boil uncovered,
until the beans just begin to soften for about
30 minutes. Remove from the heat, drain, and
set aside.
2 Preheat the oven to 180°C (Gas Mark 4,
350°F) if cooking indoors. Or, prepare grill if
cooking on the camp fire.3 Using either a Dutch oven with a lid or
saucepan with a lid, warm the olive oil over
medium heat.4 Add the onions and bell pepper and sauté
until softened, 5 to 7 minutes. Add the garlic
and sauté until fragrant, about 30 seconds
more.5 Remove from the heat and stir in the
maple syrup, tomato paste, cooked beans,
chile, liquid smoke, 480ml (2 cups) water,and vinegar. Cover and bake until the beans
are very soft, about 1 hour.6 Taste and season with salt and pepper.
Serve immediately.- Recipe and image from Vegetarian Heartland:
Recipes for Life’s Adventures by Shelly
Westerhausen, published by Chronicle Books
(£16.99). Image © 2017 by Shelly Westerhausen.
Note: this vegan recipe has been sourced from a
non-vegan cookbook.
Per 100g
Calories 115, Fat 1.5g, Saturates 0.2g,
Carbohydrates 21g, Sugars 15g,
Protein 2.8g, Salt 0.02g