Maple Baked Beans with Bacon Ends
Sweet, smoky, sticky. Maple syrup and bacon make canned beans taste homemade. Baked low and slow until the edges caramelize. Summer cookout essential. My Uncle Matt used to let these cook all day in the crockpot on Thanksgiving, but the oven works great too.
Ingredients
- 4 cups cooked navy beans or 2 (15 oz) cans, drained
- 1/2 lb bacon ends or chopped thick-cut bacon
- 1 small onion, diced
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F.
- Cook bacon until lightly crisp. Remove and sauté onion in bacon fat.
- In a baking dish, mix beans, cooked bacon, onion, and remaining ingredients.
- Cover and bake for 1.5–2 hours, uncovering for the last 30 minutes for a thick glaze.
- Stir gently and serve warm.