Maple Black Pepper Baked Beans

Maple syrup can be tricky to cook with. “It has a delicate flavor that can easily be overpowered,” says Chef Matthew Merrifield. “And, it’s an expensive ingredient, so you want to taste it in the final dish.”

These savory Maple Black Pepper Baked Beans are worth parting with a cup of your syrup stash. “The sugar in the maple syrup gives the final dish a nice glossiness without crystalizing like a brown sugar,” explains Chef Matthew.  “Cooking low and slow preserves that maple flavor, too.”

And while this recipe calls for navy beans, you can substitute various, heartier beans that will hold up to the cooking process. “My grandma always used navy beans,” Chef Matthew remembers. “I grew up in Oklahoma and she has always been the biggest cook in the family. She turns 90 this month!” For a creamier, thicker final product, break up some of the beans with the back of a spoon as you stir.

As for sourcing dry beans, we’re big fans of Vermont Bean Crafters beans and their advocacy supporting nutritious, local foods in Vermont’s school meal programs.

Ingredients

• 1 lb (2 ½ cups) dried navy beans
• 6 cups water (for soaking)
• 1 tbsp salt (for soaking)
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup maple syrup
• 2 tbsp coarsely ground black pepper
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp ground cloves
• 2 cups vegetable or chicken broth
• 1 tbsp Worcestershire sauce
• 6 oz bacon, diced (optional)

Method

1. Rinse and soak the dried beans in water with 1 tbsp salt overnight (or use the quick soak method: boil for 2 minutes, then let sit for an hour). Drain and rinse.
2. Place beans in a large pot, cover with fresh water, and simmer for about 45-60 minutes until tender (but not mushy). Drain and set aside.
3. In a large oven-safe pot or Dutch oven, heat olive oil or butter over medium heat.
4. Sauté onions until soft, then add garlic and cook for another minute.
5. If using bacon, cook it with the onions until crispy.
6. Stir in maple syrup, black pepper, apple cider vinegar, mustard, smoked paprika, salt, cloves, Worcestershire sauce, and broth.
7. Add the cooked beans to the sauce, stirring well to coat.
8. Cover and bake at 300°F for 2-3 hours, stirring occasionally. Add water if needed.
9. Remove the lid for the last 30 minutes to thicken the sauce.
10. Taste and adjust seasoning. Add more maple syrup for sweetness or black pepper for heat.
11. Let the beans rest for 10 minutes before serving. Perfect with cornbread, grilled meats, or on toast!