Michigan Maple Baked Beans
Slow-baked navy beans sweetened with Michigan maple syrup and studded with salt pork, a home-style side from the state's maple sugaring regions.
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Dutch oven or bean pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 8
- carbs
- 42
- protein
- 12
- calories
- 290
Instructions
- 1
Soak the dried beans in plenty of water overnight. Drain them completely.
- 2
Preheat your oven to 300°F.
- 3
Layer the beans, salt pork, and diced onion inside a Dutch oven.
- 4
Whisk the maple syrup, mustard, salt, and pepper into the water. Pour it over the beans.
- 5
Cover and bake for 3.5-4 hours. Check occasionally and add water if the beans look dry.
- 6
Take the lid off for the last 30 minutes so the top browns slightly.
- 7
Taste the beans and add more seasoning if needed before serving.
Chef's tips
Baking low and slow makes the beans tender with a rich, thick sauce. Real Michigan maple syrup provides better flavor than pancake syrup.
Storage
Refrigerate up to 5 days or freeze up to 3 months.
Reheating
Reheat gently on the stovetop with a splash of water to loosen the sauce.
Common mistakes to avoid
- •Not soaking the beans long enough, which causes them to cook unevenly.
- •Letting the pot dry out during the long bake instead of adding water.
Serving suggestions
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