Recipe: Maple chipotle baked beans

These beans have become a huge hit beyond what I thought was possible.  I love a good plate of beans, but they aren't exactly "politically correct" if you understand my meaning.  I had been passed along the starter recipe for this, I loved it, but it used baked beans and while it did a very nice job doctoring the sauce, but begged to be taken to the next level.  Then Carla and I somehow got involved in three potlucks in two days - a gigantic batch of something was in order.

The first thing was to get down to basics and mix up the bean variety - I used three kinds, but by all means go for it!  I would happily get some lentils and chickpeas involved, but in this case I felt I should stick to the basics.  Next, being baked beans, I thought a hint of smoky chipotle would do it nice.  This of course led to one of the greatest cross-border flavour combinations with the involvement of some dark maple syrup.

You will need:

4                         white onions
4 cloves              garlic
796ml / 28oz      tomatoes (1 can)
796ml / 28oz      red beans (2 cans)
1080ml / 38oz    white beans (2 cans)
1080ml / 38oz    black beans (2 cans)
540ml / 19oz      pineapple tidbits (1 can)
160ml / 2/3C      brown sugar
125ml / 1/2C      molasses
125ml / 1/2C      ketchup
60ml / 1/4C        maple syrup (#3 dark is best)
3                          large chipotle chiles (rehydrated if dried)
1                          red bell pepper            
1                          green bell pepper
250ml  / 1C         corn kernels
5ml / 1tsp            smoked paprika
5ml / 1tsp            black pepper
2.5ml / 1/2tsp      cumin
to taste                 kosher salt
as needed             olive oil

Method:

 - set the oven to 325F
 - dice the onion and start it caramelizing in a large pan with some olive oil
 - mince the garlic and have it ready
 - split the canned tomatoes and de-seed them, saving any juice
 - puree the tomato flesh
 - when the onions have started to colour, add the garlic and take to a rich brown
 - add the paprika, pepper and cumin and toast slightly
 - drain the pineapple, use the juice to deglaze the pan and reduce slightly
 - add the tomato juice, puree, molasses, ketchup, brown sugar and maple syrup
 - add the chipotles and bring the broth to a simmer
 - add the pineapple
 - drain the beans and mix them together in a large crock pot
 - add the hot broth and mix well
 - put the lid on the pot and bake for 1 1/2 hours
 - dice the bell peppers and have ready
 - after the baking, remove the lid and mix in the peppers and corn
 - return to the oven uncovered for another 1/2 hour
 - cool slightly, then serve hot