Maple and Ginger Baked Beans Recipe - Allrecipes.com
Maple and Ginger Baked Beans Recipe
  • READY IN 19 hr

Maple and Ginger Baked Beans

Recipe by  

"Baked beans made from scratch in the slow cooker. It takes a lot of time to cook, but not a lot of work. Use Yellow Eye beans if they are available in your area, and grade A amber maple syrup if you can."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    1 hr
  • COOK

    10 hrs
  • READY IN

    19 hrs

Directions

  1. Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
  2. While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
  3. Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
  4. Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2008

Just a comment on this recipe I submitted. Wow, haven't looked at this site in awhile... anyhow, in defense of this recipe... this is a variation of the more traditional New England baked bean dish (made with just brown sugar and/or molasses with ground mustard) and it is meant to be "subtle". Bland and slightly sweet actually with a hint of ginger zippiness. It is not like the baked bean dishes from the American West and South which are much spicier and zesty (which I also love, been looking for a good bbq/ranch style/southwestern type of bean recipe to try). Ketchup and other spices, as some reviewers suggested and added, seem almost sacrilegious. LOL As for the amount of water you add to the beans, the recipe as I originally submitted stated that it had to be monitored and adjusted accordingly. Different altitudes (I'm in Colorado) and crockpots will require some tweaking. Also, I always stir the beans a few times in the last few hours, which crushes a few beans and thickens up the dish overall. If there is too much water, I remove some. Cooking is an art, not a precise science... tweak as you go... adding more of "this" next time and less of "that"... which is why there are so many recipes for the "same dishes" out there.

 
Most Helpful Critical Review
Mar 08, 2005

Not sure what I did wrong, but these were not good - they came out very bland. My husband and I stood over the crock pot, repeatedly tasting then adding various spices we thought were missing until we finally gave up. I did discover through this recipe, however, that real maple syrup is heaven on earth!

 
Feb 15, 2007

After reading the reviews I was a little leary to try this recipe. I will have to say that I am very glad I did. There were a few subtle things that I changed only because of previous experience with cooking beans. The first was I added an extra cup of water so that the beans were nearly covered with the liquid mixture. I also added 1/4 cup more of brown sugar to help off set the extra water. I used the syrup I had on hand and it did not come out too sweet. I cooked the beans on high in the slow cooker for 5 1/2 hrs. and the beans soaked up most of the liquid so that it was not watery like previously stated. This recipe was a big hit with the family and we will be enjoying this for years to come.

 
Apr 24, 2009

I had to try these after reading the creator's review - her approach to cooking sounded like mine. The only modification I made was to use heaping teaspoons of ginger and mustard (it's a habit), and they're fabulous. Precooked, and then into the crock pot on low for 11.5 hours . . . they're for dinner tomorrow, and I'm so excited to taste how the flavors meld after setting for a day. Thanks for my new baked beans recipe!

 
Feb 17, 2005

Without reviews i tried this, & it is very good. I liked the ginger in the recipe, gave it new kick! I'd of never thought of putting ginger in this dish. I only gave it 4 stars even though it tastes wonderful because i think this much real maple syrup is a bit expensive to use for a basically baked bean dish. Would make this agin, but would try imitation maple syrup next time.

 
May 02, 2011

My significant other wanted to try to make home made baked beans, so I found this recipe and gave it to him to make while I was gone for the day. I came home, the house smelled wonderful, and the beans were great. He used 1/2 pkg of smoked bacon cuz that's what we had. Used good quality pure maple syrup, and he didn't change a thing. Cooked for 11 hours on low, then 1/2 hour on high with the lid removed. Yum! Thank you for submitting this recipe! LoL!

 
Apr 13, 2011

This was a hit! I used a 1/2 of bacon instead of the salted pork. Cooked in slow cooker on low for 10 hrs and took the lid off the last hr. No problems with the beans having too much liquid. I am moaking again this weekend for another bday party.

 
Nov 04, 2009

I use a half pound of bacon diced and fried in place of the salt pork. I sometimes use all molasses instead of the maple syrup. No matter how you make this one it is a keeper and tastes delicious.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 11.3 g
  • 45%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

TINAFARRENKOPF
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