Maple Ginger Red Beans
by Brenda Langton, Tastemaker in Residence - Author & Owner-Spoonriver Cookbook & Restaurant - Minneapolis, MN.
Better than any baked beans, these are sweet and savory.
Again, if you want to add some diced carrots, onions and celery simply saute’ ½ cup each of them in a tablespoon of olive oil for 5 minutes and add to the beans for the last 5-10 minutes.
1 cup dried small red beans or 2 cans drained and rinsed
2 Tbsp maple syrup
2 Tbsp grated fresh ginger root
1 Tbsp tamari or soy sauce
1 tsp salt
- Soak the beans for at least two hours. You can soak them longer. Drain and rinse the beans.
- Cover uncooked beans with 3 cups of water. Bring to a boil then turn down heat and simmer for 1 hour or until tender. If excess liquid drain off all but ½ cup.
- Add salt, soy sauce, ginger and maple syrup.
- Cook for a couple of minutes and Serve.