Maple Apple Baked Beans
Infuse your next meal with comforting, fall-inspired flavors by making Maple Apple Baked Beans, a delightful twist on a classic dish. This hearty, oven-baked recipe pairs tender navy beans with the natural sweetness of diced apples and pure maple syrup, complemented by the warm spice of cinnamon and a tangy splash of apple cider vinegar. A rich medley of tomato paste, Dijon mustard, and molasses creates a luscious sauce that thickens beautifully as the beans bake to perfection. Ideal for cozy dinners or potluck gatherings, these baked beans are versatile enough to stand alone as a main dish or accompany your favorite bread and salad. With just 15 minutes of prep followed by a leisurely bake, this dish promises a hands-off cooking experience and is a must-try for fans of sweet and savory combinations.
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Recipe Information
Ingredients
- 1 cup Dry navy beans
- 1 large Apple
- 1 medium Onion
- 2 cloves Garlic
- 0.25 cup Pure maple syrup
- 2 tablespoons Tomato paste
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon Molasses
- 2 cups Vegetable broth
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Rinse and sort the navy beans, removing any debris or discolored beans. Place them in a bowl, cover with water, and soak overnight or for at least 8 hours.
Drain the soaked beans and rinse thoroughly. Set them aside.
Preheat your oven to 325°F (165°C).
Peel and core the apple, then dice it into small cubes. Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced apple, tomato paste, maple syrup, apple cider vinegar, Dijon mustard, molasses, ground cinnamon, salt, and black pepper to the pot. Stir to combine.
Pour in the vegetable broth and add the drained navy beans. Stir everything together, ensuring the beans are completely submerged in the liquid.
Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
Bake the beans for 2.5–3 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
Taste and adjust the seasoning if needed. If the mixture becomes too thick, you can stir in an additional splash of vegetable broth or water to loosen it.
Serve warm as a main dish or a side, paired with crusty bread or a fresh salad.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 96.6 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4086 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
