Maple Baked Beans

Hi everyone! It’s Brandy from Nutmeg Nanny 🙂

Now I know I usually am one to make sweets but today I wanted to share something a little savory.  Growing up baked beans were always found at the holiday table. I was usually found next to the dish picking the bacon off the top, eating the bacon and then running away so my grandmother would not know that it was me that stole it.  Somehow she still always knew it was me.

Now truth be told, except for the bacon, I’m not a huge fan of baked beans. Now there is nothing really wrong with them, they are just not my favorite.  Especially beans from a can….gross!  However, these beans totally changed my mind!  They had just a slight hint of sweetness, lot of bacon and tons of delicious baked bean flavor.  They do take some time to make, but if you have the time I would recommend it. They would be a fantastic addition to any Thanksgiving table.  I used an oven to bake my beans but I think a crock pot would work nicely too.  Going this route might be nice because it would free up the oven. Enjoy!!!

Maple Baked Beans:

1 pound dried navy or great northern beans
4 tablespoons brown sugar
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 tablespoons spicy brown mustard
4 tablespoons molasses
1/2 cup ketchup
1 cup pure maple syrup
1 lb. thick cut bacon – chopped
1 medium onion – chopped

1. In a large pan, cover the beans with water. Bring to a boil and simmer until tender, about 1 hour.

2. Preheat oven to 300°F.

3. In a large skillet fry bacon until brown and a little crispy. Drain bacon but leave grease in pan.

4. Saute onion in bacon grease until soft and translucent.

5. In a bowl, combine everything and stir in the beans.

6. Place 1 bacon strip at the bottom of a large ovenproof dish or Dutch oven. Pour the bean mixture over it, then push the other strip in.

7. Add just enough boiling water to the pot to cover everything.

8. Cover the pot with aluminum foil, then a lid. Bake for 5 hours, checking hourly to make sure the beans aren’t drying out. (Add more water as necessary to keep them submerged.) Uncover for the last half hour to brown the top, if desired.

Source: Slightly adapted from Epicurious

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