Potent Maple Baked Beans

Total Time
Prep 1 hr
Cook 4 hrs

These are posted for ZWT 2006. Cookin and prep time does not include "standing" time.

Ingredients Nutrition


  1. Wash and pick over beans. Put beans and water in saucepan, cover. Bring to a boil. Boil for 2 minutes.
  2. Remove from heat and let stand 1 hour.
  3. Return to heat, bring back to a boil, lower heat and simmer, covered, for 40 minutes.
  4. Drain beans thougha colander set over a bowl. Reserve 2 1/2 cups of the cooking liquid and set aside.
  5. Put bacon in ovenproof casserole or bean pot. Cover with cooked beans.
  6. In a bowl, combine onion, salt, mustard, syrup, rum and 2 cups of reserved cooking liquid.
  7. Pour mixture over beans.
  8. Cover and bake in a 325 degree oven for 3 hours, adding the last 1/2 cup cooking liquid during the last 30 minutes of cooking.
  9. Remove from oven.
  10. Combine brown sugar and melted butter. Drizzle over beans.
  11. Bake, uncovered, for another hour or until liquid has evaporated.


Most Helpful

For most part I have always made my Baked Beans from scratch - what I had never done is make them with maple syrup and rum. I only had a 1/4 cup of the rum but it seemed to be just fine. Have made plenty of great recipes from cans as well - but there is something about slow cooked beans from the oven! Made as posted and while very different from any I have made they were very very good.

Gerry June 30, 2008

We loved the flavor in these beans. I was worried about the small amount of brown sugar but with the maple syrup, it was perfect. Takes some time, but so worth it. I forgot to buy rum before leaving town, so I used Seagrams Seven and it worked out great. Cooking times were right on. Thanks susie Made for ZWT4

~Nimz~ June 29, 2008

This is one of the few time I ever baked beans starting with dried beans, & although I might never make them again, the experience was well worth the effort ~ This recipe makes for some GREAT TASTING baked beans! The addition of the maple syrup & rum was, to say the least, a VERY NICE touch! Thanks for sharing your recipe! [Made & reviewed while on tour in Canada with the Zaar World Tour 4]

Sydney Mike June 22, 2008

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