• 2 Ratings

Pancetta and maple syrup lighten the flavor of these otherwise traditional baked beans.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Rinse beans. In a 4-1/2-quart Dutch oven combine beans and cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.

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  • In the same pan combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until tender, stirring occasionally. Drain beans, reserving liquid. In the same pan cook the 6 ounces pancetta or bacon over medium heat until slightly crisp. Add onion to bacon and drippings; cook and stir until tender. Add brown sugar. Cook and stir until sugar dissolves. Stir in molasses, maple syrup, Worcestershire sauce, dry mustard, salt, and pepper. Add drained beans and 1 cup of the reserved bean liquid. If desired, transfer to a bean pot.

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Instructions Checklist
Instructions Checklist
  • Cover and bake in a 300 degree F. oven for 2-1/4 to 2-1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid. If desired, sprinkle with additional cooked pancetta or bacon before serving. Makes 10 to 12 servings.

Nutrition Facts

309 calories; 9 g total fat; 3 g saturated fat; 13 mg cholesterol; 482 mg sodium. 43 g carbohydrates; 10 g fiber; 14 g protein; 146 IU vitamin a; 11 mg vitamin c; 91 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0