White beans and maple syrup give this dish its signature flavor, while the Dijon mustard and hot sauce add a little kick. Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.
1 pound dried navy beans (about 2 cups)
1 1/2 cups chopped yellow onion
1/2 cup diced salt pork (about 4 ounces)
5 1/2 cups water
3/4 cup maple syrup, divided
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
How to Make It
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Preheat oven to 325°.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; sauté 5 minutes. Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.
I followed the recipe exactly, except I forgot to add the 1/4 cup of maple syrup at the end. Family loved it. When I discovered my mistake, we all agreed the additional syrup wasn't needed. The slightly sweet, smokey flavor was delicious. This will be a regular on my dinner table!
This was just wretched. I followed all directions (including soaking the beans) but put it all in the crock pot instead of baking. Eight hours later, I had beans in greasy water. Really? That was nasty. They were supposed to be for a multi-family potluck. I felt like a schmuck when I had to bring cans of Bush's baked beans instead...do NOT recommend this one.
These are always a big hit at a cookout. I use 4oz of center-cut bacon instead of the 4oz salt pork that's called for. I think this adds more flavor and perhaps a tiny bit less fat and more smokyness. The first time I cooked this, I attempted to do it WITHOUT the 8hr soaking step. That was not a wise decision as the beans took quite a while to soften. With the soaking, however, I found the cooking times to be nearly accurate. Definitely use Grade B maple syrup. The flavor is much stronger.
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