It’s maple syrup season in Vermont. So, catch the spirit of the season with this delicious and easy recipe for slow-cooker baked beans. It’s the perfect side dish for a healthy dinner.
Maple Syrup: A Superfood?
Maple syrup is a “superfood.”
Tests on the syrup found that it contains compounds which could help manage Type 2 diabetes, as well as acting as anti-cancer and anti-inflammatory agents. It does contain higher levels of beneficial nutrients, antioxidants and phytochemicals than white table sugar or high fructose corn syrup. Researchers also found that many of the antioxidant compounds, which prevent the oxidation and aging of the body’s cells, aren’t found in other natural sweeteners.
If you are looking for sugar alternatives, maple syrup is a good one. But, of course, us it sparingly to maintain a healthy diet!
Go Local When You Buy Maple Syrup
Maple syrup and maple syrup products are the pride and joy of the Vermont economy. So, when you add maple to your grocery cart, choose a local option. You can learn all about your choices by visiting the Vermont Maple Sugar Makers website.
Maple Syrup Recipe: Slow Cooker Baked Beans
Slow Cooker Baked Beans
- 1large sweet or yellow onion, diced
- 4slices bacon, cut into 1-inch pieces
- 3Tbsplow-sodium chicken broth
- 1lbdry navy beans or great northern beans, soaked
- 3cupslow-sodium chicken broth
- 1/4cuppure maple syrup or light brown sugar
- 1tspdry mustard
- 1/4tspground chipotle pepper or hot chili powder
- 1Tbspcider vinegar
- Cook onion and bacon in a large skillet over medium-high heat until the onion is starting to brown, 6 to 8 minutes. Reduce heat to medium-low and continuing cooking until the onion is very soft, about 5 minutes more. Stir in bourbon (or 3 tablespoons broth) and cook for 1 minute, scraping up the browned bits. Set aside.
- Drain and rinse the soaked beans; transfer to a 5- to 6-quart slow cooker. Stir in 3 cups broth, ketchup, maple syrup (or brown sugar), molas- ses, dry mustard and chipotle (or chili powder). Spoon the onion-bacon mixture on top of the bean mixture, but don’t stir the two together. (The layer on top helps keep the beans submerged during cooking so they don’t dry out). Cover and cook on High for 6 hours or Low for 8 hours. Stir in vinegar and salt just before serving.