Maple Baked Beans

Maple Baked Beans

Malintha Custer
Course Side Dish
Servings 8 servings


  • 1 lb navy beans soaked and rinsed
  • 5 strips uncured bacon chopped
  • 2 large heirloom tomatoes roughly chopped
  • 1 large onion finely chopped
  • 1 cayenne or other chili pepper finely chopped (optional)
  • 3/4 cup Mill Gap Farms organic maple syrup
  • 2 tbsp kosher salt
  • 1 tsp crushed cloves
  • 1 tsp ground nutmeg


  • Soak the beans in water - overnight is best, but they should soak for at least 2-3 hours.
  • Drain water from beans and rinse
  • Add the beans to a pan along with a tablespoon of salt and cover with water
  • Bring beans to a boil and simmer until beans are just tender
  • Drain the beans and reserve the liquid
  • Preheat oven to 250º F
  • Place an oven safe pot on the stove (such as a cast iron dutch oven). Set the heat to high, add bacon, and allow fats to release.
  • Add onions and chopped cayenne or chili pepper, stirring occasionally
  • Let cook until onions are translucent, then add the drained beans to the pot and stir
  • Add tomatoes, cover the pot, and turn the heat down to low-medium. Allow tomatoes to cook.
  • After the tomatoes have cooked a bit, add all spices except the remaining salt.
  • Add Mill Gap Farms maple syrup, along with some of the reserved water until beans are covered.
  • Close the lid and bring to a boil, then stir in the remaining salt.
  • Remove from stove and place in oven, baking for 4-6 hours or until the beans have reached desired consistency. Note: Check beans periodically in the oven to ensure they have not dried out. If they have dried out, continue to add the reserved water as needed.
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