Maple Baked Beans with Bacon
These Maple Baked Beans are loaded with crispy bacon, real maple syrup, and smoky flavor for a rich, comforting side dish everyone will love. They're easy to make and perfect for BBQs, cookouts, potlucks, and holiday meals.
Servings: 10 Servings
Calories: 185kcal
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
Cooking Tips
- 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.
Nutrition
Calories: 185kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 497mg | Potassium: 376mg | Fiber: 5g | Sugar: 7g | Vitamin A: 152IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg