This recipe comes from Dave Smoke McCluskey, Mohawk chef and indigenous foods educator.
Steps
1
Making the Dish
Ingredients
2 pounds dried cranberry beans
1 large onion, diced
1⁄4 cup darkest maple syrup
2 teaspoons tomato paste
2 tablespoons yellow mustard
Salt
Freshly ground black pepper
Place the beans in a large pot and cover them with cold water. Soak them overnight. Drain and rinse the beans.
Put the beans in a Dutch oven or oven-safe pot and cover them with water. Bring them to a boil over medium-high heat, then reduce the heat to low and simmer for 1 to 1 1⁄2 hours, until the beans are fully cooked, but firm.
Once the beans are fully cooked, but firm, add the onion, maple syrup, tomato paste, and mustard. Stir in a teaspoon of salt and pepper.
Put them in the oven, uncovered, and set the oven to 225°F (105°C). Let the beans cook 8 hours or overnight, checking occasionally and adding water if needed. Adjust the salt and pepper to taste.
Serve hot.
