Chipotle peppers and maple syrup, that's ridicules.  Ridiculously amazing.  Sweet, smoky and spicy!  Pure maple syrup infused with chipotle morita peppers, our latest infusion pairs well grilled salmon, pork chops or chicken.   If you're up for an adventure add a tablespoon to your morning coffee or espresso (one of our personal favorites).

OUR LATEST COCKTAIL RELEASE, THE "ADOBE DESERT" - A RIFF ON THE TRADITIONAL MARGARITA.

 It's summer, it's hot and there's nothing quite as refreshing as the tang of lemon and lime, but here we add the smokey heat of our Chipotle infused maple syrup.   

8.4oz (250ml)

 

SMOKY CHIPOTLE BAKED BEANS

INGREDIENTS

Ingredient Checklist

•  4 center-cut bacon slices, chopped
  
  
•  1 cup finely chopped onion
•  2 tablespoons white miso (soybean paste)
  
  
•  4 garlic cloves, minced
  
  
•  ½ cup unsalted chicken stock
•  1 ½ tablespoons maple syrup
  
  
•  1 tablespoon chopped canned chipotle chiles in adobo sauce
  
  
•  1 ½ teaspoons cider vinegar
  
  
•  ½ teaspoon smoked paprika
  
  
•  3 (15-ounce) cans unsalted navy beans or Great Northern beans
  
  
•  1 (8-ounce) can unsalted tomato sauce
  
  

Directions

Instructions Checklist

•  Step 1

  Preheat oven to 350°.

•  Step 2

  Cook bacon in a 10-inch cast-iron skillet or other ovenproof skillet over medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving drippings.

•  Step 3

  Add onion to drippings in pan; cook 4 minutes, stirring occasionally. Add miso and garlic; cook 2 minutes, stirring frequently. Stir in stock and remaining ingredients; bring to a simmer. Place pan in oven; bake at 350° for 45 minutes or until sauce is thick. Remove pan from oven; sprinkle beans with bacon.