Maple Baked Beans
White beans slow-baked with maple syrup, molasses and salt pork until thick and dark, a Saturday-night farmhouse tradition.
- Prep
- 20 min
- Cook
- 240 min
- Total
- 260 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Bean pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 11 g
- carbs
- 52 g
- protein
- 14 g
- calories
- 380
Instructions
- 1
Drain the soaked beans, cover with fresh water, and simmer 45 minutes until just tender; drain, reserving the liquid.
- 2
Preheat the oven to 150C (300F).
- 3
Layer the beans, salt pork and onion in a bean pot or Dutch oven.
- 4
Whisk the maple syrup, molasses, mustard, salt and pepper into the reserved cooking liquid, and pour over the beans, adding water to just cover.
- 5
Cover and bake for 4 hours, checking occasionally and topping up with hot water if the beans look dry.
- 6
Uncover for the last 30 minutes to let the top darken and thicken.
- 7
Rest for 10 minutes before serving.
Chef's tips
Bake low and slow rather than rushing at a higher heat, as the long bake is what develops the deep flavour and thick sauce.
Ingredient substitutions
- salt pork → smoked bacon
Storage
Keeps 4 days in the fridge in an airtight container.
Reheating
Reheat gently on the stovetop or in a low oven, adding a splash of water if needed.
Common mistakes to avoid
- •Rushing the bake at a high temperature, giving hard beans
- •Letting the pot dry out without topping up liquid
Serving suggestions
Cooked Maple Baked Beans?
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