Categories: Sides

Ingredients

• 1 lb. dry red kidney beans
• 1 large yellow onion, cut in eighths
• 1 bay leaf
• 6 whole black peppercorns
• 3/4 cup medium amber pure maple syrup
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup ketchup
• 1 tbsp Chinese chili paste
• 1 tbsp grated fresh ginger
• 1 tsp kosher salt
• 5 oz. thick-cut smoked bacon, cubed

Directions

1. Place the beans in a large bowl and cover with cold water by 1 inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.

2. Place the beans in a large pot with 2 quarts water, the onion, bay leaf and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes or until tender. Drain the beans, reserving the cooking liquid.

3. eheat the oven to 225.

4. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.

5. Transfer the beans to a medium Dutch oven. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6-8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. You can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf.

6. Serve hot.

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