Baked Beans

Written By: KPN - May• 24•14
Serves 6-8
Prep time 1 hour
Cook time 5 hours
Total time 6 hours
By author Natalie's Kitchen - Step By Step


  • 2 cups Great Northern or Cannellini Beans, rinsed and debris removed
  • 1 tablespoon Kosher salt
  • 4 Thyme sprigs
  • 4 Thick slices of Bacon, cut into chunks
  • 1 large Onion, diced
  • 1 cup Apple Cider Vinegar
  • 3/4 cups Dark Brown Sugar
  • 1/2 cup Dark unsulfured Molasses
  • 2 teaspoons Crushed Red Pepper flakes
  • 1 teaspoon Freshly ground Black Pepper
  • 3/4 cups Pure Maple Syrup
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Dijon Mustard


Step 1
Put beans in a large pot, cover with water and bring to a boil.
Step 2
Boil for 2 minutes. Cover tightly and remove from heat. Let stand 1 hour.
Step 3
After 1 hour, drain and rinse beans
Step 4
In a large pot, cover the beans again with water and bring to a boil.
Step 5
Lower heat. Add Thyme and Salt. Simmer over low heat, stirring occasionally, until just tender, about 2 hours
Step 6
Keep a close watch on the beans and add hot water as needed to keep the beans covered.
*NOTE* I keep a teapot of hot water ready and usually need to add more water after 1 hour.
Step 7
Remove pot from heat.
Preheat the oven to 350°.
Let beans stand in water for 5 minutes.
Step 8
In a large skillet, cook the Bacon chunks over moderate heat until the fat has rendered, 5 minutes.
Step 9
Add the Onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes.
Step 10
Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 2 teaspoons Kosher Salt.
Step 11
Bring to a simmer and stir until the sugar is completely dissolved, approx. 2 – 3 minutes.
Step 12
Drain the beans, reserving 1 cup of the cooking liquid. Remove Thyme stems, the leave should have fallen off.
Step 13
Transfer the beans to a large, deep casserole.
Step 14
Pour the sweet/sour Bacon Onion mixture over the beans.
Step 15
Stir to combine and stir in enough of the reserved cooking liquid to cover.
*Chefs Note*
If you like your beans really thick, add a bit less of the cooking liquid.
Step 16
Line a cookie sheet with foil and place the baking dish on top.
Cover the baking dish tightly with heavy duty foil.
Bake for 45 minutes.
Step 17
While the beans are in the oven, mix in a small bowl, the Maple Syrup, Red Wine Vinegar and Mustard.
Step 18
Uncover the beans and carefully stir in the syrup.
Step 19
Bake the beans, uncovered, for about 40 minutes longer, until the liquid has reduced by about one-fourth. (stir after 20 minutes)
Step 20
Increase the oven temperature to 400°. Bake until browned, about 15 – 20 minutes. Let rest for 10 minutes before serving.

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