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Recipe Detail Page
Great Northern Baked Beans with Maple Syrup
Holiday 2005
Barbecue sauces vary so pick your favourite and, if quite sweet, add the lesser amount of maple syrup. Avoid barbecue sauces with 'smoke' as this often harsh flavour can overwhelm the delicate maple undertone to these very popular beans. There is no need to presoak the beans.
Serves 8 to10
1 lb (500 g) great Northern or navy beans
½ lb (250 g) naturally-cured bacon with maple
1 to 2 yellow cooking onions, finely chopped
1 large clove garlic, minced
1 cup (250 mL) barbecue sauce
2 to 4 tbsp (25 to 60 mL) pure maple syrup
1 tsp (5 mL) dry mustard
1. Pick over beans; rinse under cold running water. Place in a large saucepan; add enough cold water to cover 2-inches (5-cm) over beans. Bring to a boil, cover and reduce heat so beans just simmer for 1 hour and 15 to 45 minutes or until they are just tender to the bite. Do not drain.
2. Preheat oven to 325ºF (160ºC).
3. Cut bacon crosswise into ¼-inch (5-mm) pieces. In a large skillet, brown bacon over medium heat until golden and crisp. Using a slotted spoon, remove bacon bits to a paper towel; cover and refrigerate. Drain most of fat from skillet leaving about 1 tbsp (15 mL). Add onions and garlic. Sauté until softened, about 5 minutes. Stir in barbecue sauce, maple syrup and mustard; bring to a boil, scraping pan frequently to get up all the browned bits. Turn into a 3-L (12-cup) casserole.
4. Without draining, stir hot beans and liquid into onion mixture. Mixture should seem soupy; if not, add boiling water as needed. Cover and bake without stirring for 1 hour. Then stir, continue baking, covered if sauce is reducing nicely or uncovered if mixture is still quite soupy. Bake 30 to 60 minutes or until sauce is reduced and thickened. Stir in bacon bits and serve. Beans can be covered and refrigerated for several days. Reheat covered, stirring occasionally until hot.
Serves 8 to10
