Maple Baked Pork and Beans

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 250 degrees.
  2. Place beans in a large bean pot or flameproof casserole. Cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached; reserve. Cut remaining salt pork into strips about 1 1/2 X 3/4 X 3/8 inch.
  3. Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water.
  4. Add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well to combine. Lay pork rind on top, cover tightly and bake 3 hours.
  5. Remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce. Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.

Reviews

(3)
Most Helpful

Easy and very good, you just need to have enough time to allow for the slow cook in the oven. I didn't have salt pork so I used a half pound of bacon that I browned lightly in the bean pot, I drained the fat and returned 2 tablespoons of it to the pot. I also used a bit more ketchup, 2/3 of a cup. I used 2 cups of boiling water from the start and added more after about 5 hours of baking and some more again later. My beans came out very tasty and tender. This will be my baked bean recipe from now on.

Riverside Len October 04, 2008

Fantastic and Easy! I made these for our house guests last week and they all enjoyed them - the whole lot dissapeared in no time! I used a small chunk prehaps half a pound - of bacon pieces, I also added a can of tomatoes and a whole can of the water at the beginning. I used a whole grain mustard as I didn't have any dijon. I cooked this all day in my wood burning stove with a tin foil cover. I have to say I was nervous as every other time I have cooked beans I have pre cooked them first, but these came out fine. (more than fine!!) Deffinately going to me made again and again, I'm emailing this page to the visitors too!

Purple Becca June 12, 2008

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