Maple Baked Beans
Beans have the wonderful ability to absorb lots of flavour while they slowly bake. They’re nutritious, tasty and easy. Just toss into the slow cooker in the morning to have dinner waiting in the evening!
Ingredients
2 cups dried navy or white beans, soaked in lots of cold water overnight
2 cups water
1 cup maple syrup
6 slices thick-cut fried bacon, diced, fat reserved
1 or 2 large onions, peeled and diced
1 tablespoon powdered ginger
2 tablespoons any mustard
a dash or two Worcestershire sauce
a sprinkle or two sea salt and freshly ground pepper
1 tablespoon any vinegar
2 cups water
1 cup maple syrup
6 slices thick-cut fried bacon, diced, fat reserved
1 or 2 large onions, peeled and diced
1 tablespoon powdered ginger
2 tablespoons any mustard
a dash or two Worcestershire sauce
a sprinkle or two sea salt and freshly ground pepper
1 tablespoon any vinegar
Instructions
Strain the beans out of their soaking water and give them a good rinse. No nutrients are lost in the soaking and rinsing; instead, the beans rehydrate, which will speed up their cooking time.
Toss the beans into a saucepan and cover them with cold water. Bring to a boil and then reduce the heat and simmer until the beans are tender, about 45 minutes.
Drain the beans and place them in a 4-quart ovenproof baking dish with a tight-fitting lid. Add the water, maple syrup, bacon, onions, ginger, mustard, Worcestershire sauce and salt and pepper. Add as much or as little of the reserved bacon fat as you care to.
Cover and place in the oven at 300 degrees and bake until the beans have absorbed most of the liquid and are tender, about 1 hour or so.
Stir in the vinegar just before serving.
Toss the beans into a saucepan and cover them with cold water. Bring to a boil and then reduce the heat and simmer until the beans are tender, about 45 minutes.
Drain the beans and place them in a 4-quart ovenproof baking dish with a tight-fitting lid. Add the water, maple syrup, bacon, onions, ginger, mustard, Worcestershire sauce and salt and pepper. Add as much or as little of the reserved bacon fat as you care to.
Cover and place in the oven at 300 degrees and bake until the beans have absorbed most of the liquid and are tender, about 1 hour or so.
Stir in the vinegar just before serving.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Try adding a spoonful or so of your favourite chopped fresh herb. Rosemary and thyme work very well. You can also use a spoonful or so of chili powder or curry powder.
Hi Michael …… I’m a senior from Ontario, and enjoy your show very much. I tried the beans, and they were delicious!!!
The thing I like best about your show is that most of the time the recipes are very simple, and I usually have everything I need on hand.
I have a question. I am allergic to Peppers (all kinds) and wonder if you have a suggestion as to what I can use for colour ,crunch and flavour in some of the uncooked (mostly summer ) fare. To date about all I use is carrots and tomatoes.
thank you
Why dump the soaking water? Why not use it for boiling the beans?
I think using the soaking water contributes to beans being labeled as making people gassy. Getting rid of the soaking water and thoroughly rinsing helps reduce this undesirable side effect.
For tender beans never add salt to your water. Also add 1 Tbsp. molasses to 8 cups boiling water, add beans. Cover and boil 1 hour. Let cool. Bring to second boil in same water and boil for 1 1/2 -2 hours. With this method you don’t have to pre-soak your beans for long periods of time.
I tried making this recipe the other day and I’m not sure where but I goofed. The beans were not as tender as I think they should’ve been. After cooking on the stove for 45 minutes, I put them in a crock pot. Was I supposed to add more water to the crock pot? They cooked in there for hours and hours and still were not as tender as I would’ve liked. Just wondering if I misread the instructions? The taste was fantastic though.
Hi Michael,
Do you find that you get the same results throwing all of the ingredients in the slow cooker for the day (assuming 8-10 hours on low?) as you do with the stove top and oven directions?
Many thanks,
Fleur
Hi Michael, that is the only way i cook my beans right into the slo cooker and they are divine..
At what temperature do you bake the beans at?
Chef Michael Smith posted this recipe on Food Network Canada.
It says there to bake for 1.5 hours at 300degrees.
WHAT TEMPERATURE? OF THE OVEN?
SVP
Says in the receipe 300