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Maple Baked Beans

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These 100% homemade maple baked beans are packed full of navy beans, maple syrup and thick sliced bacon. They are hearty and perfect for summer or winter.

Maple Baked Beans by Nutmeg Nanny

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.

Maple Baked Beans by Nutmeg Nanny

 

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Maple Baked Beans

These 100% homemade maple baked beans are packed full of navy beans, maple syrup and thick sliced bacon. They are hearty and perfect for summer or winter.

Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours 30 minutes

Ingredients:

1 pound dried navy or great northern beans
1 pound thick cut bacon, chopped
1 medium onion, chopped
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

Source: Slightly adapted from Epicurious

Directions:

In a large pan, cover the beans with water. Bring to a boil and simmer until tender, about 1 hour. Once tender, pour out and strain. Set aside.

Preheat oven to 300 degrees.

In a large skillet fry bacon until brown and a little crispy. Remove bacon to paper towel lined plate but leave grease in pan.

Saute onion in bacon grease until soft and translucent.

In a large mixing bowl add brown sugar, kosher salt, black pepper, brown mustard, molasses, ketchup and maple syrup. Stir to combine and fold in beans, bacon and onions.

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

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.

This sweet maple gingerbread layer cake with salted maple caramel sauce is the perfect fall showstopper of a dessert. Flavorful, moist and delicious!
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