Hey there– Well, this certainly isn’t a glamorous dish– and no one’s going to say “Wow! when they see this photo. But let me assure you this is one of those tried & true recipes that you’d use again and again. And every time you tote these tasty beans to a bar-b-que with friends, someone is going to ask you for the recipe. They’re good.
And P.S.– thanks, thanks to Alfie for the amazing maple syrup he brews up and mails across the country to us every year. That jug’s a treasure tucked away in our kitchen and perfect for these maple baked beans.
ANI’S MAPLE BAKED BEANS
2 1/2 cup little white navy beans (about 1 pound)
8 oz. bacon, chopped to bits
1/2 green bell pepper, coded fine
1 onion, chopped
15 oz. can tomato sauce
3/4 cup maple syrup
3 tab. yellow mustard
3 tab. cider vinegar
1 tsp. chili powder
1 tsp. salt
freshly ground pepper to taste
1 bottle hickory bar-b-que sauce
First step is a long one. Cover the beans with water about 2″ above the beans. Soak them for 6 to 8 hours. Then drain and rinse the beans and drain completely.
Then cook the bits of bacon in a large soup pot until they are browned. Remove the bacon from the pot and drain most of the grease, leaving just a couple tablespoons of fat in the bottom of the pot. But in the green pepper and onion and cook unit the onions are completely soft.
Then put the onion, green pepper, tomato sauce, maple syrup, mustard, cider vinegar, chili powder, salt, pepper and the beans into a crock pot. Cook it in the crock pot on high for 8 to 10 hours until the beans are tender. (if you are crock-potless like me, just put it all in the soup pot and pop it into the oven for 8 to 10 hours at 250 degrees).
I mixed in the bottle of bar-b-que sauce right at the end before we served them up because everything’s better with bar-b-que sauce…
P.S.– So this recipe works best if you soak the beans over night and then in the morning pop them in the oven to bake through the day until you’re ready for dinner.