Maple and squash baked beans with Amandine "bacon"
Maple and squash baked beans with Amandine "bacon"
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 12, as a side
These baked beans are bound to take you back to your last trip at the sugar shack! The grated butternut squash brings lovely texture and a caramel taste to this dish, while the Amandine "bacon" brings a smoky crunch. You might want to make a double batch of these - it's hard not to eat the whole thing!
Recipe and photos by Caroline Huard, aka Loounie.
Ingredients
For the beans:
- 2 tbsp neutral vegetable oil
- 1 diced onion
- 2 cups grated butternut squash (about half a squash)
- 1 pinch of salt
- 2 garlic cloves, minced
- 2 540 ml cans of white beans, rinsed and drained
- ½ cup maple syrup
- 1 156 ml can of tomato paste
- 1 cup water
- 1 tbsp tamari or soy sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Freshly ground pepper, to taste
For the Amandine "bacon":
- 1 tbsp vegetable oil
- 1 bag (150g) of PRANA Amandine organic maple almonds, coarsely chopped
- 1 tsp tamari or soy sauce
- ½ tsp liquid smoke
Preparation
- Heat the oil in a pot on medium-high heat. Add the onion and squash with the pinch of salt and cook for about 3 minutes, stirring often. Add garlic and cook 1 more minute.
- Lower the heat to medium. Add the beans, maple syrup, tomato paste, water, tamari, mustard, paprika and pepper. Stir and simmer for 10 minutes. Remove from heat.
- Make the Amandine bacon: in a non-stick pan, heat the oil. Add chopped Amandines and roast 3-4 minutes, until they are golden and caramelized.
- Turn off the heat. Add tamari and liquid smoke and stir well. Remove from heat and serve as a topping on the baked beans.
