Maple Rum Baked Beans
Infused with rich, smoky flavors and a touch of sweetness, Maple Rum Baked Beans are the ultimate comfort food upgrade. This hearty dish combines tender navy beans with the bold depth of dark rum, pure maple syrup, and molasses, balanced by savory notes of crispy bacon, sautéed onions, and garlic. A dash of smoked paprika and a splash of apple cider vinegar add complexity, while slow baking in a Dutch oven melds the flavors into a luscious, thick sauce. Perfect as a side for barbecues or served with crusty bread for a cozy meal, this recipe is a celebration of bold flavors and slow-cooked satisfaction.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 cups water
- 6 slices thick-cut bacon, diced
- 1 piece large onion, finely chopped
- 2 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 0.25 cup dark rum
- 0.5 cup pure maple syrup
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cups chicken or vegetable stock
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 piece bay leaf
Instructions
Rinse the dried navy beans and place them in a large bowl. Cover them with water and let them soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans. Add them to a large pot with 6 cups of fresh water. Bring to a boil, reduce heat to low, and simmer for 45 minutes until the beans are tender but not falling apart. Drain and set aside.
Preheat your oven to 325°F (165°C).
In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
In the same pot, sauté the chopped onion in the bacon fat until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Deglaze the pot with the dark rum, scraping any browned bits off the bottom of the pot. Simmer for 1-2 minutes to reduce slightly.
Stir in the maple syrup, molasses, Dijon mustard, apple cider vinegar, chicken or vegetable stock, smoked paprika, black pepper, salt, and the bay leaf. Mix well to combine.
Add the cooked beans and reserved bacon to the pot, stirring to ensure the beans are evenly coated in the sauce.
Cover the pot with a lid or aluminum foil and transfer to the preheated oven. Bake for 2 hours, stirring occasionally.
After 2 hours, remove the lid and bake for an additional 30-45 minutes to allow the sauce to thicken.
Remove the bay leaf before serving. Serve warm as a side dish or enjoy on its own with crusty bread.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 21.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1375 mg | 29% | |
*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.
