Coleslaw and Beans

Coleslaw

I love this recipe because it is creamy but not too mayonnaisey.

1/4 cup (50 ml) mayonnaise
1/4 sour cream
1 T (15 ml) sugar
2 t (10 ml) lemon juice
1 t (5 ml) mustard
1/4 t (1 ml) salt
1/4 t pepper
1/2 a head of cabbage shredded
1 carrot shredded
1 onion finely chopped

Toss all ingredients in a bowl. The longer it refrigerates the better it will taste, however you can eat immediately.

Baked Beans

500 g of navy (haricot) beans
1 onion peeled and cut in half
350 ml maple syrup
1 T (15 ml) apple cider vinegar
1 t (5 ml) ground mustard
1 t ground ginger
1 t salt
ground black pepper to taste

1. Soak beans in water overnight.
2. Boil beans until the skin cracks when blown on.
3. Drain and rinse the beans in cold water.
4. Make sauce while beans are boiling. Combine maple syrup and seasonings with water (2 c/400 ml) and bring to a boil.
5. Place onions, beans and sauce in oven proof dish (if there is not enough sauce to cover you can add more water).
6. Bake in oven 125C for about 6 hours.