Maple Baked Beans

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Loved these beans! I halved the recipe- parboiled for 1 hour, baked the beans in a covered casserole dish at 300 for 4 hours. Came out perfect! Will make this recipe again!

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Question: So am I to reserve the water used to parboil the beans and add that same water later? Or should I add fresh boiled water? Thank you!

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The plastic wrap is there to prevent the aluminum foil from reacting to the acid in the beans (ketchup and vinegar.

If you don't use the wrap and the foil touches the beans, it leaves a grey spot of the foil on the beans.

Yes, do use a high quality clear wrap.

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little too sweet

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I have looked on line for a good navy bean recipe for a long time . they were never quite right. This recipe is the best!

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I thought beans on the shelf in their packaging NEVER got old. Not true. Had some red beans over a year old and I soaked them for two days (didn't get to them the first day, then put in the pot to cook like normal. I boiled those suckers for almost 12 hours over two days and they never softened! The reason was because the beans were old. I could have boiled them until the end of the decade and they wouldn't have cooked. Learned a trick from the experience from a friend (not that this trick would have helped those beans, you don't have to soak overnight. Just put in pot, cover with enough cold water, bring to boil and add a tablespoon or so of baking soda to the water (maybe 1 tbls. per lb. of beans. After the beans cook for an hour, pour off all the water, rinse and add fresh cold water. Without being crude, this sort of disposes of most of the need for Beano if you get my meaning. Bring back to a boil and they will cook completely in maybe another hour or less. I am making this recipe today, and have done the first part, bring to boil with baking soda, cook for an hour. Then I will dump out the water and use those beans to start the recipe with. Try the baking soda trick, it works!

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I really liked this recipe. At first when I saw at how much liquid I had before I placed the beans in the oven. I thought that for sure the beans were going to turn to mush. Not the case at all. I omitted the plastic wrap and used only the foil and my heavy lid to cover my beans and it was just as good. I swear that once you take the time to do this recipe - don't rush through this and make sure you have enough liquid and goop you will never go back to Bush's or brick oven again.

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I injoyed this recipe very much. My family loves the beans. I thought the recipe was easy to follow. Thank you.

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Really didn't like the recipe. I was afraid of the plastic wrap. I used it after about 12 hours of cooking because the beans never got tender. After using the plastic wrap they started to tender. Just make sure you use a good wrap. I would recommend using canned navy beans instead or even cooking them before hand.

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I love this recipe. Bobby Flay has the best homemade recipes!!!!