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Maple Baked Beans Recipe
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Maple Baked Beans Recipe

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Since my husband raises hogs and my parents produce maple syrup, this recipe's a natural for me! I usually prepare Maple Baked Beans just for us during the winter. In summer, I'll often make it for family picnics and get-togethers.
TOTAL TIME: Prep: 40 min. + standing Bake: 2-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 40 min. + standing Bake: 2-1/2 hours
MAKES: 10-12 servings

Ingredients

  • 1 pound dried navy beans
  • 4 quarts water, divided
  • 6 slices bacon, cut up or 1 cup cooked ham cubes
  • 1 medium onion, chopped
  • 1 cup maple syrup or maple-flavored syrup
  • 1/2 cup ketchup
  • 1/4 cup barbecue sauce
  • 5 teaspoons cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup: 280 calories, 7g fat (3g saturated fat), 8mg cholesterol, 453mg sodium, 46g carbohydrate (22g sugars, 10g fiber), 10g protein

Directions

  1. Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary. Yield: 10-12 servings.
Originally published as Maple Baked Beans in Country Woman January/February 1992, p29


Reviews for Maple Baked Beans

AVERAGE RATING
(5)
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MY REVIEW
justmbeth
Reviewed Sep. 8, 2015

"These are a bit time intensive but definitely worth it. Loved the maple flavor. I made it over the Labor Day weekend when I had the time to dedicate to it. Like the other reviewers, I had to let the beans simmer for about 50-60 minutes rather than the 30-40 minutes."

MY REVIEW
dressager
Reviewed Aug. 20, 2015

"Outstanding! I made this recipe to the letter but had to boil the beans a little longer (closer to 50 minutes). The recipe sounds hard (with all the sorting and boiling) but the finished dish is worth the effort. The maple syrup provides a perfect balance of sweet."

MY REVIEW
Loiscooks
Reviewed May. 27, 2015

"I used canned beans--red kidney, Lima, and light kidney beans, and I cooked them in a crock pot. I use ketchup with no sugar and real maple syrup. There is a small amount of sugar in the barbecue sauce, but overall the beans had very little sugar. This recipe is versatile enough to make the substitutions and still have a very good dish."

MY REVIEW
Moriah86
Reviewed May. 14, 2011

"I used already cooked beans for the recipe and it still turned out great!"

MY REVIEW
katsummers33
Reviewed Oct. 25, 2010

"Excellent recipe! When I make it again, I think I will boil the beans for a little longer (closer to 1 hour). Otherwise, the recipe is absolutely delicious just like it is written."

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