Maple Baked Beans are sweet, smoky, and packed with crispy bacon. They're an easy crowd-pleasing side dish made with real maple syrup and pantry staples. Perfect for BBQs, potlucks, holidays, and family dinners.
You could probably say I'm a baked beans connoisseur. When I show up at a BBQ or potluck, everyone knows I'm bringing the beans. I'm known for my Baked Beans with Ground Beef, Baked Beans with Beef Brisket, and Peach Chipotle Baked Beans. They're tried-and-true recipes that can be made in the oven, slow cooker, or on the smoker for extra flavor, just like this one.
I've been loving these maple-baked beans because they're packed with more bacon than any of my other baked beans recipes. The sweetness in each bite comes from pure maple syrup instead of brown sugar, and it's perfectly balanced by Dijon mustard. We also decided to add a poblano pepper for the perfect mild heat. What more could you want from a baked beans recipe?
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Why You'll Love Maple Baked Beans
- Uses canned baked beans, which are an easy, flavorful shortcut
- Each bite is sweet, smoky, rich, and packed with bacon
- You can make it in the oven, slow cooker, or on the smoker
- Perfect for making ahead and reheating later
Ingredient Notes and Substitutions
Bacon - I highly recommend using thick-cut bacon because it's meatier and provides more texture throughout the beans.
Poblano Pepper - Jalapeno can be substituted. If you don't like heat, you can swap for a green bell pepper.
Baked Beans - Use your favorite brand. My family and I enjoy Bush's baked beans.
Maple Syrup - Pure maple syrup is a must. I look for Grade A dark maple syrup for the best flavor.
Dijon Mustard - Works to balance the sweetness and add a little tang. Yellow mustard works if that's all you have on hand.
See the recipe card for full information on ingredients and quantities.
How to Make Maple Baked Beans Step by Step
Step 1. Cook the bacon until crisp and set it aside.
Step 2. Sauté the onion and poblano pepper in a little bacon grease until softened and lightly browned.
Step 3. Stir in maple syrup, mustard, Worcestershire, smoked paprika, garlic powder, and black pepper.
Step 4. Add the baked beans and bacon, then stir everything until well combined.
Step 5. Bake uncovered until thick and bubbly.
Slow Cooker Instructions
- Follow the instructions 1-4 above, then place in a slow cooker. Cover and cook on low for 4-5 hours or high for 2 to 2 ½ hours, stirring once or twice
Smoker Instructions
- Follow the oven instructions 1-4. Place all the ingredients
Expert Tips for The Best Maple Baked Beans
- Stir once while baking. This will redistribute the flavors and keep the top from drying out too much.
- Taste before serving. Some canned baked beans can be sweeter than others, so you may want to adjust by adding a small splash of vinegar or a pinch of salt. I also recommend tasting the canned baked beans before adding the other ingredients. If it's very sweet, you may want to reduce the maple syrup slightly.
- For crispier bacon, reserve half and sprinkle it over the beans just before serving.
- Don't overcook. The beans should be bubbling around the edges with a slightly caramelized top.
Serving Suggestions
These sweet and smoky baked beans pair well with almost any barbecue spread.
Try serving them with:
- Grilled Lemon Pepper Chicken Thighs
- Herbs de Provence Grilled Chicken
- Pulehu Chicken
- Chicken Bacon Ranch Sandwich
They also fit right in alongside burgers, ribs, and pulled pork.
Storing, Reheating, and Make-Ahead Tips
- Store in the refrigerator for up to 4 days. The maple baked beans freeze very well. Freeze in an airtight container for up to 3 months in a freezer safe container.
- Reheat on the stove over medium-low heat until heated through. Microwave covered for 30-second intervals, stirring halfway through until heated through.
- The beans taste even better the next day. Make them up to 24 hours in advance. Refrigerate and reheat before serving.
Common Questions
Add a splash of vinegar, extra mustard, or a little Worcestershire sauce to balance them out.
Yes. These baked beans for a crowd double very well and are perfect for potlucks and gatherings.
They may have baked too long or at too high a temperature. Stir in a splash of water before serving to loosen the sauce.
More Potluck Sides Like This
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Maple Baked Beans with Bacon
Equipment
- Dutch oven or large oven-safe skillet If you're using the slow cooker method you'll need a crock pot. If you're using the smoker method you'll need either a cast iron skillet or foil pan.
- Cutting board
- Knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 6 slices bacon chopped
- 1 medium yellow onion diced
- 1 poblano pepper finely diced
- 2 28 oz cans baked beans
- ⅓ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
Oven Instructions
- Preheat oven to 350 degrees
- Cook bacon in a large oven-safe skillet or dutch oven until crispy. Remove bacon and leave about 1 tablespoon bacon grease in the pan.
- Add onion and poblano pepper and cook until softened and lightly browned, about 6 to 8 minutes.
- Stir in maple syrup, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, and black pepper.
- Add baked beans and bacon. Stir until combined.
- Bake uncovered for 45-60 minutes, stirring once halfway through, until thick and bubbly.
Slow Cooker Instructions
- Cook the bacon in a skillet until crispy. Remove the bacon and set aside.
- Leave about 1 tablespoon of bacon grease in the skillet. Add the onion and poblano pepper and cook for 6-8 minutes until softened and lightly browned.
- Stir in maple syrup, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Cook for about 30 seconds until just fragrant.
- Transfer the mixture to the slow cooker. Add the baked beans and cooked bacon and stir well.
- Cover and cook on low for 4-5 hours or high for 2 to 2 ½ hours, stirring once or twice.
Smoker Instructions
- Preheat your smoker to 250°F.
- Cook the bacon in a skillet until crispy. Remove the bacon and set aside.
- Leave about 1 tablespoon of bacon grease in the skillet. Add the onion and poblano pepper and cook for 6 to 8 minutes, until softened and lightly browned.
- Stir in the maple syrup, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Cook for about 30 seconds, just until fragrant.
- Transfer the mixture to a disposable aluminum pan or cast iron skillet. Stir in the baked beans and cooked bacon until well combined.
- Place the pan on the smoker and cook uncovered for 2 to 3 hours, stirring every 45 to 60 minutes, until the beans are hot, thickened, and have picked up a subtle smoky flavor.
Notes
- Stir once halfway through to redistribute the flavors and keep the top from drying out too much.
- Taste the canned baked beans before adding the other ingredients. If it's very sweet, you may want to reduce the maple syrup slightly.
- For crispier bacon, reserve half and sprinkle it over the beans just before serving.
- Don't overcook. The beans should be bubbling around the edges with a slightly caramelized top.
- Use thick-cut bacon for the best results
- Poblano pepper can be swapped for jalapeño or green bell pepper
- Opt for dark grade A maple syrup for the best results
- Refrigerate for up to 4 days
- Freeze up to 3 months
- Reheat on the stove over medium-low heat or in the microwave for 30-second intervals until heated through.
- Make the beans up to 24 hours in advance. Refrigerate and reheat before serving.
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