Rich, smoky, sweet, and deeply savory, these baked beans pair slow-cooked bacon and onions with mustard, molasses, and Northern Reach Maple Bourbon Barrel Aged Maple Syrup. The maple adds sweetness while the barrel aging brings subtle notes of oak, vanilla, and caramel that make this classic side dish a little more special.
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 1½–2 hours
Oven: 325°F
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 cans (15–16 oz each) navy beans or great northern beans, drained and rinsed
- ½ cup Bourbon Barrel Aged Maple Syrup
- ¼ cup ketchup
- 2 tablespoons molasses
- 2 tablespoons Dijon or yellow mustard
- 1½ tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon cayenne pepper, optional
- ½ cup water, apple cider, or low-sodium chicken stock
Directions
1. Cook the bacon
Preheat the oven to 325°F.
Place the chopped bacon in a large oven-safe Dutch oven or heavy skillet over medium heat. Cook until the fat has rendered and the bacon is beginning to brown, about 6–8 minutes.
Remove about one-third of the bacon and set it aside for the topping.
2. Sauté the aromatics
Leave about 2 tablespoons of bacon fat in the pan.
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
Add the garlic and cook for another 30–60 seconds, just until fragrant.
3. Make the Bourbon Barrel Maple sauce
Reduce the heat to low.
Add the Bourbon Barrel Aged Maple Syrup, ketchup, molasses, mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, salt, and cayenne if using.
Stir well and allow the mixture to simmer gently for about 2 minutes.
4. Add the beans
Fold the drained beans into the sauce.
Add ½ cup water, cider, or stock and gently stir until everything is evenly combined.
The mixture should look slightly loose at this stage because it will thicken considerably as it bakes.
5. Bake slowly
Transfer the pan, uncovered, to the oven.
Bake for 1½ to 2 hours, stirring once after about 45 minutes.
If the beans become too thick before they are finished, stir in a few tablespoons of water or stock.
The beans are ready when the sauce is thick, glossy, and clings to the beans.
6. Finish with maple
Remove the beans from the oven and stir in an additional:
1–2 tablespoons Bourbon Barrel Aged Maple Syrup
This final addition preserves more of the syrup’s distinctive barrel-aged aroma and maple character.
Taste and adjust the salt, vinegar, or black pepper if needed.
Sprinkle the reserved bacon over the top before serving.
Optional Maple-Bacon Finish
For an extra-rich presentation, toss the reserved cooked bacon with:
- 1 tablespoon Bourbon Barrel Aged Maple Syrup
- Pinch of black pepper
Return it to a skillet over medium-low heat for 1–2 minutes until sticky and glazed, then scatter it over the finished beans.
Serving Ideas
These beans are especially good alongside:
- Smoked brisket
- Pulled pork
- Grilled sausages
- Burgers
- Barbecue chicken
- Pork ribs
- Cornbread
- Summer cookout dishes
They also work well as a hearty fall side dish alongside roasted pork or ham.
Make-Ahead
The beans can be prepared a day ahead and refrigerated after baking.
Reheat covered at 300°F until hot, adding a splash of water or stock if necessary.
For the best maple-barrel aroma, stir in a tablespoon of Bourbon Barrel Aged Maple Syrup immediately before serving.
Northern Reach Maple Kitchen Note
Bourbon Barrel Aged Maple Syrup works particularly well in baked beans because its oak, vanilla, caramel, and toasted notes naturally complement bacon, smoke, mustard, and slow-cooked beans.
Adding most of the syrup before baking builds depth into the sauce, while a small finishing drizzle after baking keeps the distinctive barrel-aged maple character front and center.
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