Maple Baked Beans
Recipe By: N. Jay Sorensen, RD
Serving Size: 12 Preparation Time: 6:15
Categories: Rice, Potatoes and Beans
1 pound beans (navy beans, soldier beans, kidney beans, Great Northern beans, etc.)
½ pound apple smoked bacon — diced
1 large Spanish onion — minced
3 cloves garlic — minced
½ cup ketchup
½ cup brown sugar
2 teaspoons dry mustard
⅓ cup grade B maple syrup
1 each bay leaf
2 quarts water
salt and pepper — to taste
3 tablespoons apple cider vinegar
1 tablespoon molasses
Wash the beans in a colander or strainer; pick over the beans to remove any pebbles or debris. Place the beans in a large bowl and cover with cold water by 2-inches and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans. Preheat oven to 300°F.
In a Dutch oven cooked the bacon, over medium heat, until bacon is slightly crisp and golden brown. Add the onion and garlic and sauté until the onion is translucent. Add the beans, ketchup, brown sugar, mustard, syrup, bay leaf, and water. Bring to a boil, then lower the heat and simmer for about 10 minutes. Salt and pepper to taste.
Cover and bake beans for 5 hours, adding water (1/2 cup at a time) at hourly intervals, until desired consistency is reached. After 4 hours, uncover and stir; then baked for 1 additional hour. Cool slightly and remove bay leaf; then add the vinegar and molasses.