1 cup dry starchy beans, soaked overnight (or not), rinsed (I am using a combination of pinto and small red; pinto for starchiness, red for color.)
1/3 cup diced onion
1/3 cup diced red bell pepper
1 tablespoon maple syrup
1 tablespoon tomato paste
1 teaspoon mustard
1 teaspoon tamari
1 teaspoon apple cider vinegar
Spices (your preference):
1/8 teaspoon ground cloves
1/2 teaspoon ground garlic
1/2 teaspoon ground onion
1/2 teaspoon paprika (or smoked paprika, ancho, chipotle, cayenne)
1/8 teaspoon black pepper
Few dashes salt
1. Bring beans to a strong simmer in a heavy pot or dutch oven, on stovetop. Simmer for 2 hours or until beans are soft but still intact. Boil off bean liquid until level is just above beans. Do not drain beans.
2. Preheat oven to 320 degrees.
3. Stir together maple syrup, mustard, tamari, tomato paste, vinegar. Add to beans along with onions and peppers. Add spices.
4. Cover pot and bake for 2 to 3 hours (depends on how intact vs. mushy you like your beans). Check often to stir and add water if gettting too dry.
This recipe requires about 4 or 5 hours cooking time, compared to 8-12 hours or overnight, which is more traditional.* You can cut the time by precooking the beans on the stovetop before adding maple syrup, tomatoes, vinegar and other ingredients that slow bean softening. Daniel Gritzer explains this and much more in his post:
How to Make Boston Baked Beans, the Low, Slow, Old-Fashioned Way, Serious Eats, 2016
A tradition in Maine, of “bean hole” cooking, may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit and allowed to burn down to hot coals, and then a pot with 11 pounds of seasoned beans would be placed in the ashes, covered over with dirt, and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, served at every meal.