Slightly Intoxicating Wisdom If you’ve never tried real baked beans (i.e. not out of a can) treat yourself to these rich, substantial favorites, so popular in neighboring New England. The long, slow baking time allows the maple syrup and other ingredients to deeply imbue the bland beans with flavor. Perfect on a winter day when the additional heat from the oven is most appreciated.
This is a terrific side dish. Colorful, healthy, and delicious.
This is a satisfying dish -perfect after a day of tapping, or when watching the Orangemen. It’s easy and lends itself to your own interpretations. Vary spices and seasonings as you like.
Wash sprouts and cut from stalk. Cut sprouts in half, discarding any withered exterior leaves.
In heavy skillet, saute bacon until crisp. Remove from skillet, leaving about 2 tablespoons of bacon fat in pan; set cooked bacon aside.
Add sprouts and onion, if using, to hot pan and saute until they begin to soften. Add 1/2 cup of cider, maple syrup, and apple chunks and let braise for a few minutes, stirring occasionally. Add more apple cider as necessary.
When sprouts, onion, and apples are softened to your liking and cider is reduced, turn into serving dish and garnish with reserved bacon.
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