People are sure to ask you what your secret recipe is for these BBQ Maple Baked Beans. And you may—or may not—choose to divulge it.
What You Need
Original recipe yields 8 servings
2 cups (13 oz.) dry beans (navy, white, or Great Northern)
2 Tbsp. butter
1 yellow onion, peeled and grated
2 cloves garlic, minced
2 Tbsp. maple syrup
2 Tbsp. brown sugar
2 Tbsp. molasses
1 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup KRAFT Original Barbecue Sauce
1 can (28 oz.) tomato puree
1-2 cups water
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Let's Make It
Place the dry beans in a bowl and cover with water. Let them soak overnight for at least 12 hours.
Rinse the beans and place into a medium saucepan filled with water. Cover the pot with a lid and heat on medium. Bring to a low boil and cook for 60 minutes until beans are soft and begin to split down the middle.
Meanwhile, Pplace a Dutch oven on the stovetop and heat on low. Add the butter and cook until sizzling. Add the onion, garlic, maple syrup, molasses, vinegar, Worcestershire sauce, barbeque sauce, and tomato puree. Cover and simmer stirring occasionally.
Once the beans are soft, drain and rinse. Place into the Dutch oven with the sauce. Add one cup of water and stir.
Heat the oven to 300ºF.
Place the Dutch oven into the oven and bake for 3 hours. Every 20 - 30 minutes remove the lid and stir. Add more water if the sauce gets too thick.
Baked beans taste best if left to sit overnight. Once they have baked, simply place them in the fridge once cool and reheat the next day.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.