Chick Farm Recipe Collection
Maple Baked Beans
Traditional New England baked beans using maple syrup instead of molasses. For a vegetarian version, omit the bacon and increase the salt to 1 teaspoon.
3 tbs salt
2 lbs dried beans
1 1/2 cups maple syrup
1 tbs cider vinegar
2 tsp dry mustard
1 tsp ginger
1/2 tsp salt
1/2 tsp pepper
1/2 lb bacon, diced
1. Mix 3 tbs salt with 4 qts of cold water in a Dutch oven or large cookpot. Add dried beans, cover, and let soak overnight.
2. Heat oven to 250F. Bring 6 cups water to a boil.
3. Drain the beans and put them in two beanpots or a slow cooker. Place bacon on top of beans. Add maple syrup to a cup of boiling water, then add vinegar and seasonings to water. Pour mixture over beans. Add more boiling water to cover beans.
4. If using beanpots, cover them and place into oven. Bake at 250F for 12 hours or until done. If using a slow cooker, cook on low for 12 hours. Check the beans occasionally and add boiling water as needed to keep the beans covered. But during the afternoon, allow the cooking liquid to reduce below the beans in order to brown them well, then keep the water level up after that.
"Quick" Method: After draining beans, return them to cookpot, cover with water and parboil the beans until the skins split when you blow on them. Then proceed with Step 3 and reduce baking time to 6 hours.