Maple bacon baked beans
According to the calendar, summer officially starts this Saturday! According to any of us who live in the Pacific NW, if we get 3 consecutive days without rain and temps over 70, summer has arrived. Break out the socks and sandals! I’m kidding. Please don’t do that.
The forecast is looking bright and sunny for this weekend. Perfect weather to kick back, hang out, get outside. BBQ. Just in time for summer, these baked beans go perfectly with anything you pull off the grill.
This recipe came from my grandma’s cookbook, which is a great place to start. She originally used 1 pound of hamburger as a base. You could do that and create a sort of main dish. I cut it back and used bacon for flavor instead. You could also omit the meat altogether for a vegetarian option.
You may be thinking, Why would I go to the hassle of making baked beans when popping open a can is way easier? Good question. Like most food made from scratch, the biggest benefits are the quality, savings, and ability to control the ingredients.
And this recipe really is simple to prepare. You can start with dried or canned beans, then just add 7 basic ingredients. I bet you have most, if not all, of these ingredients on hand right now.
I combined the beans I had: garbanzo, black, and white northern. I liked the variety. My husband, on the other hand informed me garbanzo beans had no business being baked. Huh, who knew? Other than that, it was everything baked beans should be: sweet, spicy, and tangy. Packed with great flavor and texture.
Maybe my favorite part of all is that this recipe comes together in one pot, starting on the stove and finishing in the oven. You could also use a slow cooker, if you prefer.
Hey, summer has arrived. Bake some beans.
Maple Bacon Baked Beans
1/2 lb. bacon (about 7 slices), chopped
1 1/2 c. chopped onion
2 cloves garlic, minced
5 cans beans (black, navy, northern, kidney), drained & rinsed or 7 1/2 c. cooked beans (How to Cook Dried Beans)
1/2 c. maple syrup (or 3/4 c. brown sugar)
1 c. ketchup
2 T. mustard
4 T. vinegar
- Place the bacon in a Dutch oven (or other heavy, oven-proof pot) over medium heat. Cook, stirring frequently, until brown and crisp. Remove the bacon with a slotted spoon; set aside. Drain off some of the bacon grease; keep about 1-2 tablespoons of grease in the bottom of the pot. Add the onions and cook until soft & translucent, about 5 minutes, stirring occasionally. Add the garlic; cook for 30 seconds.
- Add the beans, maple syrup, ketchup, mustard, and vinegar. Stir gently until all ingredients are combined.
- Place the pot in a 350-degree oven and baked until the sauce is thick and bubbly, about 40 minutes-1 hour. You could also skip the oven and pour the bean mixture into a slow cooker to heat and serve.
I own 4 Dutch ovens and love each one like a little baby. They are all in the 5-7 quart range and perfect for high-heat cooking on the stove top and in the oven. Beautiful, useful, bright, practical. What’s not to love? I thought my family was complete. Then I saw this 3-quart Enamel Lodge Dutch Oven (Amazon) for just $35! I have more room in my heart, and I want to fill it with this. It would be perfect for this recipe and many more.
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