These Maple Mustard Baked Beans are a comforting, home-style classic that balances the deep sweetness of amber maple syrup with the sharp tang of coarse mustard. Navy beans are slowly baked until incredibly tender, absorbing the savory aromatics of onion and cloves. The result is a rich, glossy sauce that clings to every bean, offering a perfect harmony of sweet and savory flavors. This dish is ideal for summer barbecues, potlucks, or a cozy weeknight dinner alongside grilled meats or cornbread. The slow cooking process allows the flavors to meld beautifully, creating a hearty side dish that tastes even better the next day.
Maple Mustard Baked Beans
Description
These Maple Mustard Baked Beans are a comforting, home-style classic that balances the deep sweetness of amber maple syrup with the sharp tang of coarse mustard. Navy beans are slowly baked until incredibly tender, absorbing the savory aromatics of onion and cloves. The result is a rich, glossy sauce that clings to every bean, offering a perfect harmony of sweet and savory flavors. This dish is ideal for summer barbecues, potlucks, or a cozy weeknight dinner alongside grilled meats or cornbread.Ingredients
Directions
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Rinse navy beans thoroughly and pick over to remove any small stones or debris.
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In a large saucepan, combine the beans with the halved onion and enough water to cover them by 2 inches.
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Bring the water to a boil and let it boil for 2 minutes.
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Remove from heat, cover the pot, and let the beans stand for 1 hour.
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Drain the beans and discard the halved onion.
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Return the beans to the saucepan and cover with fresh hot water.
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Bring to a boil and simmer for 20-30 minutes, or until the beans are partially tender.
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Drain the beans, reserving the cooking liquid.
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Stick the 5 cloves into the whole onion and place it at the bottom of a bean pot or baking dish.
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Layer the partially cooked beans on top of the onion.
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In a small bowl, whisk together the dark brown sugar, maple syrup, coarse mustard, salt, and pepper.
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Stir 1/2 cup of the reserved bean cooking water into the sauce mixture until smooth.
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Pour the sauce mixture evenly over the beans in the pot.
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Cover the pot and place it in the center of the oven.
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Bake for 2 1/2 hours.
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Remove the lid and bake for an additional 30 minutes to brown the top.
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Check occasionally to ensure the beans do not dry out; add a splash of water or reserved cooking liquid if needed.
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Taste and adjust seasoning with additional maple syrup or mustard if desired before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 332.9kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 37.1mg2%
- Total Carbohydrate 73.9g25%
- Dietary Fiber 12.8g52%
- Sugars 43.5g
- Protein 9.9g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow beans to cool completely before transferring to an airtight container. They can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently on the stove or in the oven, adding a splash of water if the sauce has thickened too much.
Ingredient Substitutions: If navy beans are unavailable, you can use Great Northern beans or cannellini beans. For a vegan version, ensure the mustard and maple syrup are certified vegan. You can substitute dark brown sugar with light brown sugar or coconut sugar, though the flavor profile will change slightly.
Tips: The whole onion with cloves infuses the beans with a subtle, aromatic flavor without leaving large chunks of onion in the final dish. If you prefer chunks of onion, dice a second onion and add it to the sauce mixture. Be careful not to let the beans dry out during the final uncovered baking stage; the sauce should be glossy and coating, not dry.
Variations: For a heartier meal, add 1/2 cup of diced jalapeños for heat or 1/2 cup of chopped apples for extra sweetness and texture. You can also stir in 1/4 cup of apple cider vinegar towards the end of baking for a brighter tang.
