Tangy Maple Baked Beans with Applewood Smoked Bacon
Tangy Maple Baked Beans with Applewood Smoked Bacon
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 467
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 85
- Dietary Fiber
- 11
- Sugar
- 37
- Protein
- 18
- Cholesterol
- 8
- Sodium
- 1352
- Total: 1 hr 25 min
- Active: 15 min
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 467
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 85
- Dietary Fiber
- 11
- Sugar
- 37
- Protein
- 18
- Cholesterol
- 8
- Sodium
- 1352
- Total: 1 hr 25 min
- Active: 15 min
Ingredients
4 thick strips applewood smoked bacon, diced
1 tablespoon canola oil
1 red onion, cut into small dice
1 green pepper, diced
Kosher salt and freshly cracked black pepper
5 (14 1/2-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups Carolina-style barbecue sauce
1 cup maple syrup
1/2 cup cider vinegar
4 tablespoons whole grain mustard
Directions
- In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
- Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbeque sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.
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EratoMyMuse
This is my go-to beans recipe, but I must add minced garlic to beans like this! I add them when the veggies are done sautéing, stir them in for a minute or so right before adding the beans and rest of the ingredients.
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