Homemade Maple Baked Beans
November 10, 2011
Categories: Comfort Food, Side Dishes, Beans, Pork, Bacon, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, Picnic, Potluck, Summer, Sunday Dinner, Winter, Oven Bake, Gluten-Free, High Fiber, No Eggs, Make it from scratch, White Beans, Spring more
"Dry beans are best for this, plan ahead the beans have a 24 hours soaking time"
- Serving Size: 1 (160.1 g)
- Calories 176.3
- Total Fat - 1.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 9.1 mg
- Sodium - 353.8 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 1.9 g
- Sugars - 33.1 g
- Protein - 5 g
- Calcium - 76.6 mg
- Iron - 1.1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
After the 24 hour soaking time, in a large pot cover the beans with water; bring to a simmer and cook until tender about (45-60 minutes) drain the beans, reserving the cooking water.
Meanwhile preheat oven to 350 degrees F.
In a bowl mix together the maple syrup, brown sugar, molasses, mustard powder, garlic powder, black pepper and salt.
Set the slices of uncooked bacon in the bottom of a heavy casserole dish then sprinkle the onion on top
Mix the beans with the maple mixture and pour them over the bacon and onion, adding in just enough water to cover the beans.
Cover the casserole dish with a lid and cook in the oven for 5 hours, adding more water hourly as needed to the beans.
Cook uncovered for the last 30 minutes to brown up, then allow let cool slightly before serving.
Tips & Variations
No special items needed.