Spring
Maple Baked Beans
Slow oven beans with maple syrup, molasses, and mustard, the kind that belong beside brown bread or a spring supper.
- Prep
- 20 min
- Cook
- 3 hr
- Total
- 3 hr 20 min
- Yield
- Serves 6
- Category
- Side
- Source
- The Home Almanac kitchen
Ingredients
- 4 cups cooked navy beans
- 1 small onion, finely chopped
- 4 slices bacon, chopped, optional
- 1/3 cup maple syrup
- 2 tbsp molasses
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups hot water
Steps
- Heat the oven to 160 C (325 F).
- Put the beans, onion, and bacon, if using, in a heavy covered baking dish.
- Whisk the maple syrup, molasses, tomato paste, Dijon, cider vinegar, dry mustard, salt, pepper, and hot water.
- Pour the sauce over the beans and stir well.
- Cover and bake 2 hours, stirring once. Uncover and bake 45 to 60 minutes more, until glossy and thick.
- Rest 10 minutes before serving so the sauce settles.
Notes
Start with home-cooked or canned beans, rinsed well. Add a splash of hot water during baking if the pan looks dry before the beans are tender.
Pairing Serve with brown bread, slaw, or roast ham.
Start with the harvest
This recipe is tied to maple. Find maple near you.
Tools
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- Heavy covered baking dish
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