Slow-baked New England Baked Beans with molasses, maple syrup, and spices are one of the richest, most adaptable bean recipes I've ever made.
– 1 lb dried beans (I used pinto, red kidney, and cranberry beans) – 2 sheets of kombu ( dried seaweed) – 1 small onion, sliced – 1/4 cup molasses – 1/3 cup maple syrup – 2 tsp salt – 2 tsp dry mustard (I used Colemans) – 1 tsp smoked paprika – 1 tsp ground ginger – fresh ground black pepper to taste – 2 Tbsp cider vinegar
Preheat oven to 350F. Place beans and kombu in a heavy pot. At least two inches of cold water should cover the beans.
Once boiling, cover, turn off heat, and place pot in oven. Tenderize the beans in 60–90 minutes. Test them at 60 minutes.
I prefer mine tender but not mushy. Remove from oven and lower heat to 200F. Fish and discard kombu.
Add all ingredients except vinegar and whisk well. Continue baking for 6-8 hours under cover. Add vinegar and season to taste.
If you put the beans in the fridge overnight, the sauce will get thicker. The beans will stay good in the fridge for up to a week, and probably longer.