Maple Baked Beans
- Active Time 40m
- Total Time 1h 10m
Try this version of homemade baked beans and you'll never want to eat the stuff from a can again. I don't bother soaking the beans for this recipe.
- 1 pound dried navy beans, rinsed, picked over
- 1 teaspoon kosher salt
6 bacon slices, chopped
- 1 large red onion, chopped
- 1 cup water
- 1 cup pure maple syrup
- 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tablespoons Dijon mustard
Combine 8 cups water, beans and salt in heavy large pot or Dutch oven. Simmer uncovered until beans are almost tender, about 30 minutes. Drain.
Saute bacon in same pot over medium heat until crisp, about 6 minutes. Transfer bacon to paper towel-lined plate. Add onion and saute over medium-high heat until tender, about 5 minutes. Add 1 cup water, maple syrup, ketchup, vinegar, drained beans and reserved bacon. Simmer uncovered until mixture thickens slightly, stirring occasionally, about 30 minutes. Season beans to taste with salt and pepper.
Beans can be made 2 days ahead. Cool. Cover and refrigerate. Warm before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
557 calories; 15g total fat; 15mg cholesterol; 868mg sodium; 90g carbohydrates; 19g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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