Sunday, September 27, 2009

New England Maple Baked Beans

1 can pinto beans
1/3 white onion, diced
2 TB pancetta, diced
2 TB maple syrup
1 ts loose chicken bouillon (or 1 cup of chicken stock)
1 TB brown splenda
1 TB dried cranberries
fresh ground black pepper

smoked paprika

Rinse pinto beans, and preheat oven to 375F. In a dutch oven (such as le creuset), heat the pancetta, release the fat and brown slightly. Add the onion and soften. Turn off the heat. Add the rinsed beans, 1 cup of water, the chicken bouillon, the maple syrup, brown sugar, and the cranberries and black pepper to taste. Stir gently and bake in oven for 45 min at 375F.

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