What is better on a cozy autumn day than a pot of baked beans in the oven… filling the house with the delightful smell of smoked maple?! Frugal and filling, this is sure to be a favorite side in the colder months. This recipe makes a potluck worthy serving size, but you can easily half it for family size. I’ve even put leftovers in a mason jar and froze them for future meals. Any kidney-shaped bean can be used, but Great Northern Beans are traditionally used. I actually prefer Pinto because they cook up better and are creamy dreamy.

What You Need:

1 pound of dried great northern beans or pinto beans
1 white onion, chopped
5 slices of uncooked bacon, cut into 1/2 inch pieces
Filtered water for boiling
1/2 cup of brown sugar
1/3 cup of maple syrup
2 tablespoons of blackstrap molasses
1 teaspoon of dried mustard
1/2 teaspoon of garlic powder
1 teaspoon of sea salt

Step 1

The day before making, rinse the beans and get them soaking in water with 2 teaspoons of baking soda. This breaks down the phytic acid and enzyme inhibitors, making the beans more digestible.

Step 2

The next day, rinse the beans and add them to a large pot along with the onion and bacon pieces. Cover with water a few inches above the beans and bring to a boil. Once boiling, turn the heat down to a gentle simmer. Cook for 45-60 minutes or until the beans are soft.

Step 3

Strain the beans, onions, and bacon, saving the bean water for later. Add the beans onions and bacon to an oven-safe dish or pot with a lid. Mix in the sugar, maple syrup, molasses, mustard, garlic powder and sea salt. If needed, add a bit of the water the beans were boiled in. You want there to be some liquid to thicken like a syrup, but not too much. I typically add enough to reach just under the beans.

Step 4

Cover the pot with a lid and bake at 350F for 1 1/2 to 2 hours, checking and stirring throughout. If by the end of the cook time, it’s not thickening to your liking, you can add a teaspoon of arrowroot powder and cook for 15 minutes more.