*  Exported from  MasterCook  *
 
                             Maple Baked Beans~
 
 Recipe By     : Sophie Grigson, Style,The Sunday Times, September  29, 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    :                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500      Grams         Dried Cannellini Beans -- Soaked Overnight
    1                    Ham Knuckle -- Soaked Overnight
    2      Sprigs        Thyme
    1      Large Sprig   Rosemary
    1                    Bay Leaf
    1      Large         Onion -- Chopped
    4      Cloves        Garlic -- Sliced
    4      Strips        Lemon Zest
  150      Milliliters   Maple Syrup
    1      Tablespoon    Tabasco Or Other Chilli Sauce -- Or More ???
    1      Tablespoon    Dijon Mustard
    1      Tablespoon    Dijon Mustard
                         Salt And Pepper
                         Topping:
    3                    To 4 Eating Apples, Cored -- Cut Into Eighths
   30      Grams         Butter -- Softened
   50      Milliliters   Rum -- Optional
 
 Soak the beans overnight in plenty of water, then drain. Put into a pan and
 cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer until
 tender - about 45 to 60 minutes.Drain, reserving cooking water.
 
 Put half the beans, together with half the onion and garlic, into a large, oven
 proof casserole. Add herbs, tied together with a piece of string. Bury two of
 the strips of lemon zest in the beans. Lay the ham knuckle on top, then cover
 with remaining beans, onions, garlic and lemon zest. Mix syrup, Tabasco and
 mustard and pour over. Season lightly with salt and pepper, then pour over just
 enough of the reserved cooking water to cover. Cover the casserole tightly and
 bake at 150F, 300 C,
 gas mark 2 for 3 hours. Arrange the apple pieces decoratively over the beans.
 You may not need them all. If there is rather too much liquid left in the dish,
 scoop a little more out so that the apples can perch more comfortably. Dot with
 butter and return to the oven for an hour. If using rum, pour it over the top
 just before serving.
 
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 NOTES : Based on a recipe from the Ontario Maple Syrup Producers Association
 booklet of maple syrup dishes, this is an unusual take on slow-cooked beans,
 sweetened with syrup, salted with the juices of the ham and spiced up with
 Tabasco sauce. The apple slices bring together all the elements, so do not be
 tempted to leave them out. The rum, however, is not essential.