For the collection, here is yet another “cookie mix in a jar” recipe.
| Prep Time: | 1 hr |
| Cook Time: | 10 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 19 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ pounds dry great Northern beans
- 1 large onion, cut into wedges
- 4 ounces salt pork, diced
- ¾ cup real maple syrup
- ¼ cup molasses
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups boiling water
Instructions
- 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.
- While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
- 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.
- 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.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 11 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 290 mg |
| Sugars | 25 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I tweaked the recipie simply because I needed it within an hour, not a day! I used 2 cans of pinto beans 2 fully cooked pork patties along with the rest of the recipe… it smells so good, I cant wait to try it!!
Needed more salt and pepper once it hit the table
Not your normal baked beans so don’t eat them expecting that…it will be different! My husband doesnt like baked beans and loved these!! We added garlic cloves.
I made this for a Pastor Appreciation dinner. They thought they were store bought, and they were nearly gone by the end of the dinner. I took enough home for one bowl for myself. They were very tasty. Will definitely make these again.
I will make this again. A good foundation/method recipe. I used 2 pounds of beans, because that’s what I had and my crockpot is large. I increased other ingredients more or less proportionately. I did have to add water to the crockpot to cover the beans, but then at the end there was too much sauce and the dish was watery so I took off the lid and turned it on high as directed and that helped a lot. I missed the tomato flavor, so at the end I stirred in about 3 Tablespoons of tomato paste; I think this could use up to a whole can (small) of tomato paste. Next time I make it, I will increase the ginger too, but I really like ginger.
I needed a baked bean recipe that did not call for ketchup or “pork and beans” due to an allergy. This was perfect! (although the picture that shows this recipe being white did not look appealing to me and I nearly didn’t try it. How is that white when there is molasses in this recipe?) I didn’t have time to soak beans over night (for dinner tonight), so I used the canned beans I had. Roma, Navy, white Kindey beans and a Mixed variety used for salads. Rinsed them, tossed them in with the listed ingredients and a big smoked pork hock and they were fabulous! Mine also had lots of extra liquid at the end, but a quick fix to that is using your stick blender to puree some of the beans up which will turn the liquid into a nice texture. (DO NOT DO THE ENTIRE POT! JUST MAYBE 1/2 CUP TO 1 CUP!). Thank you for this great option. 🙂
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 dish (made with just brown sugar and/or molasses with ground mustard) and it is meant to be “subtle”. Bland and slightly sweet actually with a hint of ginger zippiness. It is not like the baked bean dishes from the American West and South which are much spicier and zesty (which I also love, been looking for a good bbq/ranch style/southwestern type of bean recipe to try). Ketchup and other spices, as some reviewers suggested and added, seem almost sacrilegious. LOL As for the amount of water you add to the beans, the recipe as I originally submitted stated that it had to be monitored and adjusted accordingly. Different altitudes (I’m in Colorado) and crockpots will require some tweaking. Also, I always stir the beans a few times in the last few hours, which crushes a few beans and thickens up the dish overall. If there is too much water, I remove some. Cooking is an art, not a precise science… tweak as you go… adding more of “this” next time and less of “that”… which is why there are so many recipes for the “same dishes” out there.
My grandmother from Maine used to make maple syrup beans for all the get togethers. This recipe was much like hers if I remember right, except for the ginger. We didn’t care for the taste, it seemed to overpower the other flavors. I will try this again without the ginger. Thanks for sharing.
a truly great tasting bean recipe
I made these beans to go with my smoked chicken dinner. I did a quick soak on the GN beans and then cooked an hour as per directed. Next time I would not cook that long b4 going into the slow cooker, but mine cooks sort of hot. I subed the salt pork for 1/2 lb browned bacon. I tasted them after a cpl hrs and added a little more mustard & ginger. My family all loved them and I will make them again.
Not bad, I used bacon instead of diced pork, but everything else on the list remained the same. I did not use a slow cooker, just my dutch oven at 350 until the beans seemed done. They were good, but as the third baked bean recipe I’ve recently tried I think I lean more to a tomatoy based baked bean such as in the Boston Baked Bean recipe on the site. These were good and I may make again and adjust a little more to my taste.
I used the bean from a 15 bean soup mix I had on hand as well as a ham bone from a ham I had baked. I added a can of diced tomatoes as we like those in our beans. It turned out perfect and my kids couldn’t get enough of this! Next time I’m making sure to serve it up with some corn bread.
This is terrific – if you don’t want to to deal with dry beans (or forgot to soak them overnight like I did) you can use 4 cans of unseasoned great northern beans. just rinse them really good and watch the amount of water you add, you won’t need quite as much. This was a big hit and definitely a keeper!
My significant other wanted to try to make home made baked beans, so I found this recipe and gave it to him to make while I was gone for the day. I came home, the house smelled wonderful, and the beans were great. He used 1/2 pkg of smoked bacon cuz that’s what we had. Used good quality pure maple syrup, and he didn’t change a thing. Cooked for 11 hours on low, then 1/2 hour on high with the lid removed. Yum! Thank you for submitting this recipe! LoL!
This was a hit! I used a 1/2 of bacon instead of the salted pork. Cooked in slow cooker on low for 10 hrs and took the lid off the last hr. No problems with the beans having too much liquid. I am moaking again this weekend for another bday party.
These were very good. My first attempt at making baked beans, and they were very edible!
If there were 6 stars it would have my vote!
I use a half pound of bacon diced and fried in place of the salt pork. I sometimes use all molasses instead of the maple syrup. No matter how you make this one it is a keeper and tastes delicious.
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), and they’re fabulous. Precooked, and then into the crock pot on low for 11.5 hours . . . they’re for dinner tomorrow, and I’m so excited to taste how the flavors meld after setting for a day. Thanks for my new baked beans recipe!
our family loves baked beans. the flavours were excellent. I needed to cook it a lot longer as it was a bit too runny. I will definitely make this again!
I cooked the beans on high, and after 7 hrs, they were still a bit runny. Some of my family members really liked them, but my son and I prefer the baked beans that I do in the oven. I used real maple syrup, and probably could have used the fake syrup for a very similar taste, and less expense.