Maple Baked Beans

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My mom brought these beans as part of our Easter dinner that included Ina's orange and fennel salad and a baked ham. After two bites of beans, my husband, who is normally lukewarm about baked beans, exclaimed, "These are WONDERFUL beans!" My mom said these were very easy to make. Changes she made: she substituted pinto beans for red beans, cut the hot chili paste down from 1 TBSP to a scant 1 TSP and precooked the bacon just a bit. Delious and we all agreed this is a keeper recipe to make again.

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These were the easiest beans to make & everyone loved them. I have tried many recipes before, but this one was over the top! Such flavor!

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I was looking forward to making these beans for weeks before I actually found the time to dedicate to it, but it was well worth the wait. I live on a small island in Maine where we're very serious about our beans. Though my family will probably disown me if they hear me say it, these are the best. Never again will I use a big honking hunk of salt pork or thick molasses in my beans...it's all about the bacon and maple syrup. Yum!

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I am a purist and normally like the process of cooking enough that I prefer to do my own chopping and such, but this was a little too drawn out. The rating is for the flavor! Rather than soaking beans, I used 2 cans of Progresso cannelini beans drained. That saved 12 hours. The only ingredient I altered at all was the chili paste. I suppose brands vary in heat, but I know mine and 1 Tablespoon seemed like a too much. I cut that in half--it still had plenty of kick. I also didn't have 6-8 hours to let them cook, more like 3. So I put them in at 275 for the first 2 hours while I ran errands, then cranked up the oven to 350 for the last hour. Very, Very good. I will do this again.

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The flavor in these beans are worth the time baking in the oven . Dont fret about it, once you put this dish on your plate your waiting for the next time you bake it.