Maple and Ginger Baked Beans

Maple and Ginger Baked Beans

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"Baked beans made from scratch in the slow cooker. It takes a lot of time to cook, but not a lot of work. Use Yellow Eye beans if they are available in your area, and grade A amber maple syrup if you can."

Ingredients

19 h {{adjustedServings}} servings 384 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
  2. While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
  3. Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
  4. Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

20
  1. 23 Ratings

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Just a comment on this recipe I submitted. Wow, haven't looked at this site in awhile... anyhow, in defense of this recipe... this is a variation of the more traditional New England baked bean...

After reading the reviews I was a little leary to try this recipe. I will have to say that I am very glad I did. There were a few subtle things that I changed only because of previous experience...

I had to try these after reading the creator's review - her approach to cooking sounded like mine. The only modification I made was to use heaping teaspoons of ginger and mustard (it's a habit)...