There are 2 main schools of sweetening when it comes to baked beans -- you prefer either maple syrup or molasses. The following recipe is of the first school, while the next recipe is of the second. Just to tighten up the game, a third school has emerged lately. It suggests using 1/2 cup orange marmalade.
1 pound dried navy pea beans
1/2 cup chopped onion
1/2 to 3/4 cup pure maple syrup
1 teaspoon salt
2 tablespoons dry mustard
1 teaspoon ground ginger
6 bacon strips, cut into 1-inch slices
Place the beans in a 2-1/2 quart casserole or bean pot. Cover with water and let soak overnight. Drain. Place the beans in a large saucepan, cover with fresh water, and bring to a boil. Lower the heat and simmer for 1 to 1-1/2 hours, or until the beans are tender and the skins have burst.
Drain the beans and reserve the water. To 1 cup of the reserved water, add the onion, maple syrup, salt, mustard, and ginger. Place the beans in a casserole or bean pot and stir in the maple mixture. Add the bacon. Add enough reserved water to cover the beans.
Bake for 6 hours at 325 degrees F. Stir occasionally during the cooking and add the reserved water, 1/2 cup at a time, if the beans appear to be sticking to the crock or are dry. Serve hot. Note: To vary the flavor, add 1/4 cup coffee or 1/4 cup bourbon to the beans. Also, the beans can be made in a slow cooker. Use the low setting, keep covered, and cook for 10 to 12 hours.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.