maple bacon baked beans

For Labor Day weekend, the stars aligned and Marc got 2 1/2 days off from the hospital, so we decided to head up North for some R&R at the cabin.  We had talked a few months ago about wanting to make ribs in his parent’s Green Egg smoker, and what better time of the year than Labor Day weekend to make ribs?  It’s the American thing to do, y’know.  


While the ribs turned out finger-lickin’ good, I’m not going to post the recipe because honestly I couldn’t even begin to tell you what we did right.  So I’ll leave the rib recipes to the rib masters, and stick to what I know: baked beans.  I have always loved baked beans.  I haven’t met a baked bean that I didn’t like and I’ve even been known to make baked bean sandwiches.  Don’t knock it ’til you try it.  


I’m certainly not above a can of Bush’s Original Baked Beans, but there’s nothing quite like the homemade kind.  Especially when they involve bacon and maple syrup.  This recipe bakes in the oven for up to 4 hours which, as you can imagine, will leave your house smelling amazing.  Serve ‘em up with some BBQ ribs, cornbread, and a peach cobbler and you’ve got one fine end-of-the-summer meal.  


Maple Bacon Baked Beans


4 slices bacon, chopped up
1 yellow onion, chopped
1 (28 oz) can baked beans
1 (14 oz) can Northern beans
2 tsp salt
2 tbsp brown sugar
2 tbsp dijon mustard
1/3 cup maple syrup
1/2 cup tomato sauce


Directions:


Preheat oven to 300 degrees F.  


In large dutch oven, combine bacon, onion, and beans.  In small bowl, mix together salt, brown sugar, dijon mustard, maple syrup, and tomato sauce.  Pour over bean mixture.  Add just enough water to cover  the beans.  Bake in preheated oven for 3 1/2-4 hours, uncovering for the last 1/2 hour to brown the top.  Check every 1/2 hour, and if the beans look dry, you may need to add more water.  I added about 1/2 cup more.  

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