Growing up in the countryside, summers were always my favorite time of year. The smell of fresh-cut grass, long days spent outdoors, and family gatherings on the back porch were a staple of our lives. One of the most vivid memories I have is our family barbecues. My father manned the grill while my mother prepared an array of side dishes, but there was always one dish that stole the show—baked beans.
I remember watching her stir together a big pot of beans, a secret recipe passed down from her mother. But as I grew older and began cooking on my own, I decided to add my own twist to that nostalgic dish. The addition of smoky bacon and the deep, rich flavor of maple syrup came to me after a trip to Vermont. During that trip, I indulged in pure maple syrup like never before, drizzling it over pancakes, French toast, and even experimenting with savory dishes. That was when the idea for Maple Bacon Baked Beans was born.
This dish has become a must-make whenever we have guests over, and it’s not uncommon for friends to request it ahead of time. There’s something about the sweet and salty combination that makes it irresistible. The beans soak up the rich, syrupy sauce while the bacon crisps perfectly on top, giving each bite a satisfying crunch. And trust me, the leftovers (if there are any!) taste even better the next day.
One of the best parts about this recipe is how easy it is to throw together. Even though it’s simple to prepare, the flavors are bold and complex, making it feel like you’ve spent hours perfecting the dish. Whether you’re hosting a summer barbecue, need a side for a holiday gathering, or simply want a comforting dish for a cozy night in, these Maple Bacon Baked Beans are sure to be a crowd-pleaser.
How to Make Maple Bacon Baked Beans
Click here to get printable version
Ingredients
- 4 strips thick-cut bacon, chopped
- 1 ½ teaspoons salt
- 6 cups canned white beans (or 1 lb dried beans, prepared)
- ½ cup pure maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon ground mustard
- 2 teaspoons minced garlic
- 1 cup water
- ¼ cup molasses
- ¼ cup apple cider vinegar
- 1 small onion, finely chopped
- 1 can tomato paste (156 ml or ½ cup)
- 2 tablespoons Worcestershire sauce
- ⅛ teaspoon black pepper
- 1-2 pinches red pepper flakes (optional)
Directions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Rinse and drain the canned beans thoroughly, placing them into the prepared baking dish along with the finely chopped onion.
- In a medium-sized bowl, whisk together the water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, minced garlic, salt, ground mustard, black pepper, and red pepper flakes if you choose to use them.
- Pour this sauce mixture over the beans and stir until all the ingredients are evenly coated.
- Spread the chopped bacon evenly over the top of the bean mixture.
- Bake for 30-45 minutes, until the bacon is crispy and the sauce thickens and bubbles. If desired, cover the dish with foil for the first half of the baking time to prevent splattering, removing the foil for the last 15-20 minutes to allow the bacon to crisp up.
Storing Suggestion
Once cooled, store any leftover baked beans in an airtight container in the refrigerator for up to 4 days. You can also freeze the beans for up to 3 months. Reheat them in the oven or on the stovetop before serving.
Cooking Tips
For added flavor, try using smoked bacon. If you prefer a vegetarian version, omit the bacon and replace it with smoked paprika for a similar depth of flavor. Adjust the level of heat by adding or reducing the amount of red pepper flakes.
Serving Suggestions
These baked beans are perfect as a side dish at barbecues or potlucks. Serve them alongside grilled meats, coleslaw, or cornbread for a complete meal. You can also garnish with chopped parsley or green onions for a pop of color and freshness.
Ingredient Substitutions
If you don’t have molasses, dark brown sugar is a good substitute. You can also swap apple cider vinegar for white vinegar in a pinch. For a different flavor twist, try honey instead of maple syrup.
Seasonal Variations
During the fall, add a pinch of cinnamon or nutmeg for a warm, seasonal touch. In the summer, fresh diced tomatoes can be used instead of tomato paste to create a lighter version of this dish.
Allergen Information
This recipe contains bacon, which may not be suitable for individuals who follow a pork-free diet. To make it more inclusive, substitute bacon with turkey bacon or omit it entirely for a vegetarian version. Worcestershire sauce contains anchovies, so look for a vegan-friendly version if needed.
FAQ:
What kind of beans work best for baked beans?
White beans, such as navy beans or cannellini beans, work best because they have a creamy texture and absorb the flavors of the sauce well.
Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Assemble it as directed, cover, and refrigerate overnight. When you’re ready, bake as instructed.
Can I use dried beans instead of canned beans?
Yes, dried beans work well, but you’ll need to soak and cook them before adding them to the dish. This process can add time, but the results are delicious.
How can I make this dish spicier?
To add extra heat, increase the amount of red pepper flakes or add chopped jalapeños or hot sauce to the sauce mixture.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Can I make this recipe vegetarian?
Yes, simply omit the bacon and replace it with smoked paprika or a plant-based bacon alternative for flavor.
Maple Bacon Baked Beans
Ingredients
- 4 strips thick-cut bacon chopped
- 1 ½ teaspoons salt
- 6 cups canned white beans or 1 lb dried beans, prepared
- ½ cup pure maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon ground mustard
- 2 teaspoons minced garlic
- 1 cup water
- ¼ cup molasses
- ¼ cup apple cider vinegar
- 1 small onion finely chopped
- 1 can tomato paste 156 ml or ½ cup
- 2 tablespoons Worcestershire sauce
- ⅛ teaspoon black pepper
- 1-2 pinches of red pepper flakes optional
Instructions
- Preheat your oven to 375°F. Grease a 9x13 inch baking dish lightly.
- Rinse and drain the canned beans thoroughly, then place them in the prepared baking dish with the finely chopped onion.
- In a separate bowl, whisk together the water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, minced garlic, salt, mustard, black pepper, and red pepper flakes if using.
- Pour the sauce over the beans and stir everything to combine evenly.
- Arrange the chopped bacon pieces on top of the bean mixture.
- Bake the dish for 30-45 minutes, or until the bacon is fully cooked and the sauce becomes thick and bubbly. To prevent splattering, you can cover the dish with foil for the first half of the cooking time, then remove it to allow the bacon to crisp during the last 15-20 minutes.
