Baked Beans a la Brayonne - Testing

https://thebitehouse.com/blog/2012/02/02/ployes-and-maple-syrup-baked-beans

1 - The Ployes were not very exciting. So I'm trying this other baked bean recipe. I'm using the slow cooker, so I didn't soak the beans overnight, although now that I read the recipe it would likely be a good idea to soak them since one of the instructions is to cover them with water. If I just do that with dry beans, they'll soak up some of the water so that just covering them won't provide enough liquid! Agh! I'm also using the spicing for this Chili Sauce recipe instead of buying the stuff. Only the spices and the vinegar since the tomato and onion is already present in the other ingredients.

2 - This continues to be good, and I'd like to reduce the sweetness. I'm reducing the amount of maple syrup to 1/3 cup.

3 - I've made some not inconsiderable changes that worked out really nicely. I'm removing the 'ployes' pancakes from the recipe and just concentrating on the baked beans. In fact, I made them with this new version without the salt pork and it was delicious. Ergo, the salt pork can become optional, and I can have 2 LHSS scores to check the difference. FINALLY, since instead of using chili sauce I just put in the ingredients used to make chili sauce (which worked) I'd like to see if I can do the same for the ketchup!

From the Brayons (people living in northwest of New-Brunswick)

2lb/900g small beans 

10–12 cups water

7oz/200g salt pork

3 onions (18oz/510g)

1 cup (10oz/280g) ketchup

⅓ cup (3.9oz/110g) maple syrup

¼ cup (1.8oz/50g) brown sugar (TRY 2 Tbsp/30g)

¼ cup (3oz/85g) molasses

¼ cup (2oz/56g) tomato sauce or 1 Tbsp tomato paste

2 Tbsp (1 oz / 28 g) Dijon mustard (TRY adding ½ Tbsp)

2 tsp (0.33oz/9g) balsamic vinegar (TRY increasing by 1–2 tsp)

NOT THIS 1½ tsp (0.21oz/6g) brown sugar

1½ tsp (0.26oz/7.5g) white vinegar

⅛ tsp chilli powder (TRY increasing to ¼ tsp)

Pinch (1/16 tsp) Allspice

Pinch (1/16 tsp) garlic powder

Pinch (1/16 tsp) onion powder

2 tsp (12g) salt — to taste 

Add 1–2 pinches (1/16 to 1/8 tsp) cayenne

SERVE WITH Cabbage Slaw and Bread

1. Soak the beans in cold water overnight. 
2. Mix all the other ingredients together. 
3. Drain the beans and add with the sauce. 
4. Put everything in a big pot or slow cooker, then add enough water to cover the beans. 
5. Cook 6 to 8 hours at 275 F covered or in slow cooker on low or medium for 6-8 hours, depending if you like them firm or soft. (in the slow cooker, it may take longer. My other baked bean recipe is for 9-10 hours)
6. Once cooked, add salt to taste.