Boston Baked Great Northern Beans
When it comes to New England comfort food, Boston Baked Beans are the undisputed heavyweight champion. If you're ready to take this pantry staple from humble to high-end, it's time to introduce you to the bold world of Finch+Fennel's flavor packed hot sauce. They've put a fiery, modern twist on the classic Great Northern bean using two secret weapons that bring the heat and the sweet in equal measure.
The Secret Sauce (Literally!). The magic of this recipe lies in the balance of flavors. We aren't just using any sweetener; we're layering complexity with F+F Hot & Spicy Maple Syrup and F+F Fire Roasted Hot Sauce.
BONUS: You can pick up the Finch+Fennel syrup and sauce directly from Emiejames. Available online and in-store.
The Recipe
INGREDIENTS
1 1/2 tbsp olive oil
1 onion, chopped
4 cups Great Northern Beans, cooked al-dente, drained, with liquid reserved
1/2 cup F+F Small Batch Vermont Maple Syrup
1/4 cup brown sugar
1/4 cup molasses
1 1/2 tbsp mustard powder
1/4 cup apple cider vinegar
2 tsp kosher sea salt
1 tsp ground black pepper
F+F Fire Roasted Hot Sauce (optional)
Image Source: blog.creativecoop.com/finch-and-fennel/#sauces
INSTRUCTIONS
1. Preheat oven to 325°F and lightly grease 2-quart casserole dish with olive oil.
2. Heat 1 tbsp olive oil in large skillet over medium heat. Sauté onion until translucent. Gently stir in drained beans and mix well. Remove from heat and set aside.
3. In a small bowl, whisk together Finch+Fennel Small Batch Vermont Maple Syrup, brown sugar, molasses, dry mustard, apple cider vinegar, salt and pepper with fork.
4. Layer half of the bean-onion mixture into the casserole dish and top with half of the syrup mixture. Repeat.
5. Add enough of ht reserved bean-cooking liquid to cover the beans.
6. Cover and bake until beans are softened and flavors have infused, about 3 hours.
7. For a spicy twist, add several dashes of Finch+Fennel Fire Roasted Hot Sauce to beans and serve.