Maple Baked Beans Recipe
Maple Baked Beans Recipe photo by Taste of Home

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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + standing Bake: 2-1/2 hours
MAKES: 10-12 servings


  • 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

1 serving (3/4 cup) equals 280 calories, 7 g fat (3 g saturated fat), 8 mg cholesterol, 453 mg sodium, 46 g carbohydrate, 10 g fiber, 10 g protein.


  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

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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."

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."

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."

Reviewed May. 14, 2011

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

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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