Baked Maple Beans with Bacon

Have you ever tasted beans with molasses and maple syrup? Refresh the classical New England Baked Beans recipe with the light touch of sweetness.

A white bowl, full with beautiful, bright beans and bacon, cooked in maple sauce
Baked Maple Beans with Bacon

Soaking: 1 hour + Boiling: 1 hour + Baking: 2 hours


  • dried great northern beans: 1 pound
  • bacon strips (thick-sliced and chopped): 1/2 pound
  • Viking Farms Maple Syrup: 1/3 cup
  • 2 onions (chopped)
  • 3 garlic cloves (minced)
  • ketchup: 2 cups
  • brown sugar: 1-1/2 cups
  • molasses: 1/3 cup
  • Worcestershire sauce: 1/4 cup
  • salt: 1/2 teaspoon
  • pepper (coarsely ground): 1/4 teaspoon


Rinse beans with cold water after sorting them carefully .

Take Dutch oven, place beans in it and add enough water to cover them by 2 in. Bring to a boil and keep boiling 2 minutes longer. Remove from the heat and let stand for an hour, covered, to soften.

Drain beans and rinse them again. Return beans to Dutch oven, add water (6-7 cups) and bring to a boil. After reducing heat, cover and simmer for an hour. The beans should become almost tender.

While boiling beans, cook bacon over medium heat in a skillet until crisp. Remove to paper towels, drain, reserving drippings (2 tablespoons). Take chopped onions and saute in drippings 1-2 minutes. Add garlic and continue cooking for another minute. To finish the sauce, stir in remaining ingredients: ketchup, syrup, Worcestershire sauce, molasses, brown sugar, salt and pepper.

When beans are ready, drain them and move to an ungreased 3-qt. baking dish. Reserve cooking liquid. Stir in prepared sauce and bacon.

Preheat an oven to 300° and bake covered at 2-1/2 hours, stirring every 30 minutes. If there is not enough liquid, you can add the reserved.

Adding bacon can be optional if you want to cook a vegetarian meal.

More advanced ways of using Viking Farms Maple Syrup with Vegetables!

  • Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
  • Try to use ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
  • Use Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
  • Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!

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