| Level: | Easy |
| Total: | 7 hr 20 min |
| Prep: | 20 min |
| Cook: | 7 hr |
| Yield: | 8 servings |
Ingredients
- 1 pound dry red kidney beans
- 2 quarts water
- 1 large yellow onion, cut in eighths
- 1 bay leaf
- 6 whole black peppercorns
- 3/4 cup medium amber pure maple syrup
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup ketchup
- 1 tablespoon Chinese chili paste
- 1 tablespoon grated fresh ginger
- 1 teaspoon kosher salt
- 5 ounces thick-cut smoked bacon, cubed
Instructions
- Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
- Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they’re done. Drain the beans, reserving the cooking liquid.
- Preheat the oven to 225 degrees F.
- In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
- Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 417 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 9 g |
| Sugar | 37 g |
| Protein | 16 g |
| Cholesterol | 12 mg |
| Sodium | 530 mg |
Reviews
This was awful! Way too sweet and the ginger really made this awful. And so we ordered pizza.
I had read the mixed reviews of this with concern, since making these means committing to sinking more than a full day of cooking into them. Though I rarely alter Ina’s recipes, I did reduce the amount of sugar a bit. The flavor was excellent and only improves over time, if you’re able to save enough for leftovers. My son said, “How did you make them so damn good?” I would say it’s a recipe worth making again.
I didn’t care for them. They were too spicy, too sweet & the ginger gave them a strange taste. One of the only dishes I’ve ever disliked from Ina. Also, took 2 days to prepare and make. Most definitely not worth the time & energy investment, for me.
Worth all of the prep time! Will become a go-to for baked beans. For those that are unsure, I kept the onions in and took the bay leaves and peppercorn out before the long oven bake.
I have made this recipe several times in the oven and on the green egg when smoking pork butt. Really great recipe.
Any tips on how to adjust using canned beans? I’ve improvised but would love suggestions.
I have a question. Do you leave the peppercorns in or remove them?
Third time I made these. Just one tiny addition. I added 1/4c molasses to the maple sugar mix. Also, used the crock pot. 8 hours on low. Best ever recipe!
Absolutely wonderful…. my father was always in charge of the baked beans… sorry Papa, Ina’s were the best! Wouldn’t change a thing! Thanks..
Best baked beans recipe! I used white northern beans, cut back the brown sugar to 1/4 cup, and used Heinz Chili Sauce as a substitute for the ketchup. I did not have any Chinese chili paste. The result was a wonderful flavor and just a little kick of heat. I may add more heat next time depending on to whom I am serving this. I will definitely be making this again!