Maple Baked Beans
This dish involves slow-cooking canned beans with maple syrup, garlic, and smoky spices to develop a tender, caramelized texture. The beans become rich and saucy, with a glossy appearance and deep flavor profile resulting from gentle simmering and caramelization over low heat.
Equipment
- Crockpot or slow cooker
- Measuring spoons
Ingredients
- 2 cans cooked navy beans rinsed and drained
- 1/4 cup maple syrup pure maple syrup preferred
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil for sautéing garlic
- 1/2 teaspoon black pepper
- 1 dash vinegar to balance sweetness, optional
Instructions
- Drain and rinse the canned navy beans thoroughly, then add them to your slow cooker.
- In a small skillet, heat olive oil over medium heat until shimmering, then sauté the minced garlic until fragrant and just beginning to turn golden, about 1 minute.
- Pour the sautéed garlic and oil into the slow cooker with the beans.
- Add maple syrup, smoked paprika, black pepper, and a dash of vinegar to the beans, then stir everything together until well combined and coated.
- Cover the slow cooker and set it to low. Let the beans cook gently for 6 hours, stirring occasionally if you remember, until they become tender, glossy, and infused with a sweet, smoky aroma.
- Once cooked, open the lid and spoon the beans onto a serving dish, noticing the thick, syrupy sauce that coats each bean and the deep color from the spices.
Notes
For an extra smoky flavor, stir in a few drops of liquid smoke near the end of cooking. Adjust sweetness or spice to taste before serving.