Between the gold medal hockey game and the Olympic closing ceremonies today, there is little or no time to be spending the day in the kitchen preparing tonight’s dinner. Thankfully, I planned ahead and dinner is taking care of itself in the slow-cooker while I sit glued to the tv screen.
Tonight’s dinner is pure comfort food: maple chipotle pork and beans. The original recipe from Newfoundland Rock Recipes can be found here, but with one vegetarian in our house and my desire for a slow-cooker recipe, I did adapt the recipe somewhat.
I soaked the beans one day (and night) ahead and made everything up yesterday, leaving it in the fridge overnight so I could get up early this morning, turn the slow-cooker on, and let it simmer (on high) all day today. To keep part of it vegetarian, I cooked the meat in one pot then cooked the onion, garlic, and the sauce in a second pot. I then divided the beans into two slow-cookers, split the sauce, and added the meat to only one portion. The smell in our house is incredible and I must admit I have already sampled the beans and the flavour is outstanding. I highly recommend you try the recipe whether you adapt it or not.