60 Minute Sugar-free Maple Baked Beans

1. 1

   Rinse the beans and sort them, removing and discarding any shriveled or discolored beans.

2. 2

   Place sorted beans in a large pot and cover with water. Leave to soak overnight.

3. 3

   Rinse beans and cover with water again. Bring to a boil. Lower the heat and allow to simmer for 45 minutes, or until cooked as you like them. (See notes about using a pressure cooker to save time with this step.)

4. 4

   Drain, reserving the cooking water.

5. 5

   Place the beans in a Dutch oven or large casserole dish.

6. 6

   Combine the mustard, salt, pepper, maple syrup, tomato paste and molasses in a container that is approximately 1 cup in size.

7. 7

   Pour the liquid mixture over the beans and stir to coat.

8. 8

   Push the onion wedges down into the beans.

9. 9

   Add enough of the reserved cooking water (approximately 1 ½ cups) so that it is visible but does not cover the beans.

10. 10

    Put the lid on the Dutch oven or casserole dish and bake at 350°F for 1 hour.

11. 11

    Serve as a side or even on its own with fresh green salad and whole grain or grain-free bread.

Stovetop method

1. 1

   Saute onions in a little water or oil, until softened. Turn down the heat to low.

2. 2

   Add the remaining ingredients to the pot and mix until well combined.

3. 3

   Cover with a lid and cook for 40 minutes or until done. Remove the lid and cook uncovered for another 10 minutes to thicken the sauce. Serve warm.

Low and slow oven method

1. 1

   Follow the oven baking instructions but instead of baking at 350°F, put the lid on the Dutch oven or casserole dish and bake at 275°F for 3 hours checking the beans every hour and stirring gently. If they begin to look dry, add a bit more water.

Slow cooker option

1. 1

   Follow the directions above, but reduce the water by one-third to one-half. Place all ingredients in the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4.