Each Monday I share a quick look at one of our recent dinners – casually captured using my iPhone – and give you a quick breakdown of how the meal was made.
Dinner took on an old school vibe last week when I served my boys one of my childhood favourites: maple baked beans with wieners on toast. Admittedly, my variation was a slightly fancier version that the from-the-can variety I grew up with, but the homemade twist is certainly one worth taking the time to make.
To prepare the dish, I combine about four cups of cooked navy beans with equal parts each (about 3 tablespoons) of maple syrup, brown sugar, molasses, Dijon mustard, and tomato paste. To the sauce mixture, I like to toss in one or two minced garlic cloves, and season it well with kosher salt and pepper. The sticky sauce is poured over the beans, placed in an oven-safe pot, and topped with some boiling water from a kettle (just enough to sit flush with the beans). Once covered, I cook the beans low (300 degrees) and slow (3-4 hours) and when the sauce is thick I add in a cup or so of chopped good-quality wieners.
I’ve learned that the secret to the success of this dish is to serve it over toasted, thick-cut crusty bread. It holds up well against the damp sauce and avoids turning soggy, a massive turn-off for my youngest eater.
Are you re-inventing any favourite classics from your own childhood? I’d love to hear what meals your kids have been made fans of.