Seasonal Home Cooking

Maple Baked Beans

Maple Baked Beans

Baked Beans are a classic American summer BBQ potluck staple, but I also really love them in the winter time. They are really comforting on a really cold snowy day with a slow-roasted pork and an awesome kale salad. A perfectly balanced meal, in my very humble opinion. So today, I am sharing with you my baked bean recipe.

It is super simple to make, it uses canned beans. I have used dried beans before, and I did not love the result. I love canned bean texture more than dried beans, they are definitely softer and have less of a bite to them. The other major positive to using dried beans is the convenience! You do not have to soak the beans for a period of time and cook them for a while before they are ready. I based this recipe off of Ina Garten’s Maple Baked Beans, but I adapted it to use canned beans and adjust the flavorings to my liking. These are so much better than the pre-made canned baked beans found in the store. They are super simple and quick, it is worth the effort to make your own. This recipe makes a very large batch which is perfect for a large party or you can freeze it in smaller portions to use in a pinch. Bacon, onions, brown sugar, maple syrup…. I am really not sure what is not to love about them. I really hope you love them as much my family does.

Maple Baked Beans

 

Serves 8. Generously.

RECIPE

6 oz of thick-cut smoked bacon, diced

2 medium onions, chopped

4 – 15 oz can dark or light red kidney beans, rinsed and drained

1 cup of barbecue sauce

3/4 cup pure maple syrup

3/4 cup ketchup

1/2 cup brown sugar

1/4 cup of apple cider vinegar

1 Tbsp chili paste, sriracha

2 tsp kosher salt

1 tsp black pepper

 

DIRECTIONS

  1.  In large cast-iron dutch oven or large soup pot, cook bacon over medium heat for 4-5 minutes until fat is rendered.
  2. Add onions to pot and cook about 10 min until onions are golden brown and bacon is slighty crisp.
  3. Add kidney beans, barbecue sauce, maple syrup, ketchup, brown sugar, apple cider vinegar and chili paste, salt and pepper to pot.
  4. Simmer for about 20-30 minutes.
  5. Enjoy 🙂

 

These baked beans can be frozen and defrosted in the fridge before reheating.

 



Leave a Reply