Maple Bacon Baked Beans

These slow-cooked beans are so good, you’ll never want to buy another can again. This recipe is more sweet than savory—for a saltier flavor, cut back on the maple syrup and add another tablespoon of Worcestershire sauce.

Erica Policow

Side

Ingredients

4 ounces thickly sliced bacon		1 tablespoon Worcestershire sauce
1 yellow onion, diced		1 tablespoon cider vinegar
1/2 cup maple syrup		1 teaspoon salt
1/4 cup ketchup		1/4 teaspoon freshly ground black pepper
2 tablespoons molasses		1 cup water (or enough to cover the beans)
1 tablespoon dry mustard		1 pound dried navy beans, soaked overnight, drained
1 tablespoon Dijon mustard

directions

Total:

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1
Preheat oven to 350 degrees F. Cut bacon into 4-inch strips. In a large Dutch oven over low heat, render the fat from the bacon, about 5 to 7 minutes. Remove bacon before it becomes crisp and set aside.
2
Increase heat to medium-high and add the onion to the bacon fat. Saute 5 minutes, or until onions begin to brown. Add the next 10 ingredients and stir to combine. Remove from heat and lay the reserved bacon slices over the top of the beans. Add 1 cup of water (or enough so that the beans and bacon are completely submerged).
3
Cover the pot and transfer beans to the oven. Cook until tender, about 4 hours, checking every 45 to 60 minutes to make sure the beans are still submerged (add more water as necessary).
4
Once beans are tender, uncover and cook an additional 15 to 30 minutes to allow the liquid to thicken and the bacon to brown.

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Maple Bacon Baked Beans

Ingredients

directions