Photo: Howard L. Puckett; Styling: Melanie J. Clarke
12 servings (serving size: 1/2 cup)

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 325°.

Step 3

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.

Ratings & Reviews

seaside725's Review

September 24, 2014
I cooked these on top of the stove. I also used bacon in place of the salt pork. I thought that these tasted better the second day.

kathca's Review

June 02, 2014
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!

jmpiterniak's Review

October 02, 2011
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 NOT recommend this one.

Catwoman's Review

November 25, 2010
My husband really liked. Not too sweet / syrupy. I did add a bit of molasses to punch it up.

Flourchild60's Review

August 19, 2010
I used smoked bacon like someone suggested, and cooked in my small crock pot all day. Hand to add a small amount of water while cooking. Great recipe

JasonM's Review

May 26, 2009
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.