Maple-Glazed Beans
Recipe from Food & Wine

Rancho Gordo farm founder Steve Sando is at the forefront of the seed-saving movement, selling his exquisite heirloom dried beans to passionate followers. Here, F&W's Marcia Kiesel uses Sando's yellow eyes variety.


Maple-Glazed Beans
Quentin Bacon

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Servings: 6
Prep Time: 7 hrs 25 mins
Total Time: 7 hrs 45 mins
Related Categories: 4th of July Side Dishes, Bacon, Baked Beans
 
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Ingredients
  • 1  pound
    yellow eye or navy beans, soaked overnight and drained
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  • 2 
    cloves
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  • 1 
    small onion, sliced 1/2 inch thick
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  • 2 
    bay leaves
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  • 1/2  pound
    meaty bacon, fat side scored
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  • 1/2  cup
    pure maple syrup
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  • 3  tablespoons
    Worcestershire sauce
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  • 2  teaspoons
    dry mustard
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  • 1/4  cup
    plus 1 tablespoon ketchup
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  • 2  teaspoons
    kosher salt
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  • 1  tablespoon
    Dijon mustard
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Directions
1.
Preheat the oven to 325 degrees. In a large pot, cover the beans with 2 inches of water and bring to a boil. Reduce heat to low and simmer, skimming occasionally, until the skins peel back when you blow on them, about 1 hour. Reserve 4 cups of the cooking liquid and drain the beans.
2.
Transfer the beans to a 10-by-13-inch baking dish. Stick the cloves in a slice of onion; nestle the onion slices, bay leaves, and bacon, fat side up, among the beans.
3.
In a bowl, whisk 2 cups of the reserved cooking liquid with the maple syrup, Worcestershire, dry mustard, 1/4 cup of the ketchup, and 1 teaspoon of the salt; pour over the beans and bake for 3 hours.
4.
Stir the remaining 1 teaspoon of salt into 1 cup of the cooking liquid; pour over the beans and bake for 1 1/2 hours longer.
5.
Whisk the remaining cooking liquid and ketchup with the Dijon mustard and pour over the beans. Bake for 1 1/2 hours longer, until the beans are richly browned. Let stand for 15 minutes. Discard the cloves and bay leaves, and serve.
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