Maple Baked Pork and Beans
Savor the comforting, smoky-sweet flavors of Maple Baked Pork and Beans, a soul-warming dish brimming with rich, home-cooked goodness. This hearty recipe combines tender chunks of pork shoulder, crispy bacon, and creamy navy beans, all baked to perfection in a luscious sauce infused with pure maple syrup, brown sugar, and a touch of Dijon mustard. Slow-cooked in a Dutch oven, this dish achieves a perfect balance of sweet, savory, and tangy flavors, enhanced by aromatics like onion, garlic, and a hint of paprika. Perfect for both weeknight dinners and cozy family gatherings, this crowd-pleaser pairs beautifully with fresh cornbread or a crisp side salad. With its irresistible aroma and deeply satisfying taste, this rustic classic is a must-try for lovers of comfort food.
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Recipe Information
Ingredients
- 1 cup dried navy beans
- 4 slices bacon, diced
- 1 pound pork shoulder, cubed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 0.25 cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground paprika
Instructions
Rinse the dried navy beans under cold water and soak them overnight in a large bowl of water. Drain and set aside.
Preheat your oven to 325°F (160°C).
In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
In the same pot, brown the cubed pork shoulder in the bacon fat until golden on all sides. Remove the pork and set aside.
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Lower the heat and stir in the maple syrup, brown sugar, tomato paste, Dijon mustard, and apple cider vinegar. Cook for 2-3 minutes, allowing the flavors to meld.
Add the drained navy beans, cooked bacon, browned pork, chicken broth, salt, pepper, and paprika to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then cover the pot and transfer it to the preheated oven.
Bake for 2 1/2 to 3 hours, stirring once or twice, until the beans are tender and the sauce is thickened. If the mixture becomes too dry during baking, add a splash of water or chicken broth.
Taste and adjust seasoning if necessary. Remove from the oven, let cool slightly, and serve warm.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 84.7 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5417 mg | 115% | |
*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.
