Maple Bacon Baked Beans, made with sweet onion, maple syrup and bacon, are sweet, savory and absolutely delicious. This old-fashioned, homemade side dish pairs perfectly with all of your favorite summertime meals.
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While buying a can of baked beans is definitely more convenient, making them homemade exactly like you want them is always superior. These Maple Bacon Baked Beans are tender, juicy and loaded with flavor.
Serve them at your next barbecue or cookout as the ultimate side dish to burgers, hot dogs, sausage, chicken and so much more. Your family and friends will love them!
Other side dishes to try alongside baked beans this summer are Tomato Basil Salad and Green Bean Potato Salad.
Why This Recipe Works
Though they do take longer to prepare then opening a can, from-scratch baked beans are fairly simple to make.
The recipe is very flavorful, especially if you like the sweet and savory combination of maple syrup, brown sugar and bacon. The ingredients can be modified, as preferred by reducing, increasing or by omitting them, per your own tastes.
They are a classic summer side dish recipe. No summer barbecue or cookout is complete without a batch of homemade baked beans!
Step-By-Step Instructions
Ingredients
- 1 cup dried navy beans (soaked overnight): other white beans like greater Northern beans or cannellini beans can be used instead.
- 4 cups water
- 4 slices bacon (diced)
- 1 small onion (about 1/2 cup, finely diced): yellow or sweet onion works best.
- 1/4 cup ketchup
- 1/4 cup maple syrup
- 2 tablespoons brown sugar (packed)
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons ground mustard
- 1/2 teaspoon salt
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Soak the beans for at least 4 hours or overnight for the best results.
Dice the onion and bacon.
Create!
Drain the beans from the liquid they were soaking in and place in a pot with 4 cups of fresh water. Bring to a boil and then simmer for 1 hour. Drain, reserving the cooking liquid for later use.
Preheat oven to 325°F.
Add the bacon to a medium skillet. Cook over medium heat until almost crisp, about 5 minutes, stirring often. Stir in the onion and cook an additional 2-3 minutes or until the onion is softened and the bacon is crispy. Drain any excess bacon grease from the pan.
Whisk together the ketchup, maple syrup, brown sugar, molasses, apple cider vinegar, ground mustard and salt until well blended.
Mix together the navy beans, bacon and onions, sauce and 1 cup of the reserved cooking liquid.
Transfer to a Dutch oven or a medium baking dish. Cover tightly with aluminum foil.
Bake for 2 hours, or until the beans are tender, adding more of the cooking liquid, as needed. Uncover and bake 30 minutes or until the sauce has thicken.
Present!
Serve, as desired.
Tips and Techniques
- Greater Northern beans or cannellini beans can be used in place of the navy beans, if needed.
- Be sure to reserve the cooking liquid after cooking the beans. You will use at least 1 cup of liquid and possibly more, as the beans cook.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
More Summer Side Dish Recipes
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Maple Bacon Baked Beans
Ingredients
- 1 cup dried navy beans (soaked overnight)
- 4 cups water
- 4 slices bacon (diced)
- 1 small onion (about 1/2 cup, finely diced: yellow or sweet onion works best)
- 1/4 cup ketchup
- 1/4 cup maple syrup
- 2 tablespoons brown sugar (packed)
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons ground mustard
- 1/2 teaspoon salt
Instructions
- Drain the beans from the liquid they were soaking in and place in a pot with 4 cups of fresh water. Bring to a boil and then simmer for 1 hour. Drain, reserving the cooking liquid for later use.1 cup dried navy beans, 4 cups water
- Preheat oven to 325°F.
- Add the bacon to a medium skillet. Cook over medium heat until almost crisp, about 5 minutes, stirring often. Stir in the onion and cook an additional 2-3 minutes or until the onion is softened and the bacon is crispy. Drain any excess bacon grease from the pan.4 slices bacon, 1 small onion
- Whisk together the ketchup, maple syrup, brown sugar, molasses, apple cider vinegar, ground mustard and salt until well blended.1/4 cup ketchup, 1/4 cup maple syrup, 2 tablespoons brown sugar, 2 tablespoons molasses, 1 tablespoon apple cider vinegar, 1 1/2 teaspoons ground mustard, 1/2 teaspoon salt
- Mix together the navy beans, bacon and onions, sauce and 1 cup of the reserved cooking liquid.
- Transfer to a Dutch oven or a medium baking dish. Cover tightly with aluminum foil.
- Bake for 2 hours, or until the beans are tender, adding more of the cooking liquid, as needed. Uncover and bake 30 minutes or until the sauce has thicken.
- Serve, as desired.
Notes
Tips and Techniques
- Greater Northern beans or cannellini beans can be used in place of the navy beans, if needed.
- Be sure to reserve the cooking liquid after cooking the beans. You will use at least 1 cup of it and possible more, as the beans cook.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
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