Indulge in the rich flavors of maple-infused baked beans with this easy-to-follow recipe. Prepared with a variety of beans, apple smoked bacon, and a touch of sweetness, these slow-cooked beans are perfect for potlucks, barbecues, or cozy family gatherings. Let them simmer in the oven for hours until they reach a delightful consistency that will have everyone asking for seconds.
Course Rice, Potatoes, and Beans
Prep Time 15 minutesminutes
Cook Time 5 hourshours
Servings 12
Author N. Jay Sorensen, MBA RDN
Ingredients
1poundof beansnavy beans, soldier beans, kidney beans, Great Northern beans, etc.
½poundof diced apple smoked bacon
1large Spanish onionminced
3clovesof garlicminced
½cupof ketchup
½cupof brown sugar
2teaspoonsof dry mustard
⅓cupof grade B maple syrup
1bay leaf
2quartsof water
Salt and pepperto taste
3tablespoonsof apple cider vinegar
1tablespoonof molasses
Instructions
Wash the beans in a colander or strainer, removing any pebbles or debris. Place the beans in a large bowl and cover with cold water by 2 inches. Cover the bowl with plastic wrap and refrigerate overnight. Drain and rinse the beans. Preheat the oven to 300°F.
In a Dutch oven, cook the diced bacon over medium heat until slightly crisp and golden brown. Add the minced onion and garlic, sautéing until the onion becomes translucent.
Add the drained beans, ketchup, brown sugar, dry mustard, maple syrup, bay leaf, and water to the Dutch oven. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Season with salt and pepper to taste.
Cover the Dutch oven and bake the beans for 5 hours. At hourly intervals, add ½ cup of water to maintain desired consistency, stirring occasionally. After 4 hours, uncover and stir, then bake for an additional hour.
Allow the beans to cool slightly, then remove the bay leaf. Stir in the apple cider vinegar and molasses.
Serve the maple baked beans warm and enjoy the irresistible combination of smoky bacon and sweet maple flavor.