You’ll love the blend of flavors in tasty Maple Bacon Baked Beans. The perfect side dish for summer, or holiday meats.
Maple Bacon Baked Beans
There are so many great reasons to skip ahead into the warm months. BBQs, picnics, outdoor gatherings just to name a few. In our neck of the woods, we only have a few short months each year to get outside and enjoy dining al fresco.
Warm weather means we can grill, we can smoke on the Traeger, or even cook on my brand new Blackstone which still needs to come out of the box. I cannot wait, the smell of food cooking outdoors just adds a more delicious touch.
I think everyone’s grandma had a baked beans recipe growing up that they continue preparing as a matter of tradition. Once again, my family wasn’t known for their cooking, alas I have no passed down treasured recipes.
This version of baked beans is what I envision when I think of a comforting side dish that you can serve with a variety of meats. You’ll be surprised at how simple this dish is to make, serve alongside sliders on a weekday to change up your menu routine. Or maybe even for Easter, this dish pairs nicely with ham.
What ingredients are needed to make this recipe?
- Chicken stock
- Maple syrup
- Apple cider vinegar
- Soy sauce
- Worcestershire sauce
- Dijon mustard
- Black pepper
- White beans
Equipment you’ll need to make this recipe:
- Oven safe pan
- Wooden spoon
- Cutting board
- Measuring spoons
- Can opener
Step by step instructions (complete directions in the recipe card below):
Cook bacon until crispy.
Add in diced onion.
Add in minced garlic.
Stir in sauces and seasonings.
Next add in the rinsed and drained beans.
Cook until the sauce is thickened.
Serve this dish alongside these tasty recipes:
How about a beverage to go alongside?
- 3 slices bacon, diced
- 1 medium onion, diced
- 2 cloves garlic, crushed or minced
- 1.5 cup chicken stock
- 4 Tablespoons maple syrup
- 4 Tablespoons apple cider vinegar
- 2 Tablespoons molasses
- 2 Tablespoons soy sauce
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon mustard
- 1/2 teaspoon black pepper
- 2 15 ounce cans white beans, rinsed & drained
- Preheat oven to 400°.
- Cook bacon until crispy in an oven-safe 5-quart pot over medium-high heat, stirring occasionally.
- Turn the heat down to medium, add the onion and cook until softened, stirring frequently. Approximately 5 minutes.
- Add in the garlic, stirring constantly for 1 minute.
- Stir in the chicken stock, ketchup, maple syrup, vinegar, molasses, soy sauce, Worchestershire sauce, Dijon mustard, and black pepper.
- Bring to a boil then turn off the heat. Stir in the beans.
- Cover the pot, place it into the preheated oven, and cook for 15 minutes. Remove from the oven and stir, place back into the oven uncovered, and bake for 15 additional minutes.
- Serve warm or reheat when ready to serve, sauce will thicken.
Vegetable stock may be used in place of chicken stock.
I used white beans with no salt-added.
This recipe is great made ahead of time, refrigerate after cooling. The sauce will thicken and flavors intensify.