A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Maple Baked Pork and Beans
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- #23931
When it comes to sweet and savory flavor combos, this is up there with the best. With a solid foundation and a few brilliant additions, you've got a knockout batch of baked beans.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 pound dried navy beans
12 ounces salt pork, with rind
2 large white onions, finely diced
1/2 cup ketchup
1/3 cup pure maple syrup
1/4 cup packed dark brown sugar
3 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1 cup boiling water
directions
Soak the beans overnight as directed on package. Drain well.
Preheat oven to 250 degrees F.
Place the navy beans in a baking dish.
Remove the rind from the salt pork in one continuous piece. Set aside. Cut the remaining salt pork into small strips.
Heat a pan of water to boiling and add the rind and strips and blanch for 5 minutes. Drain well and rinse with cold water.
Add the strips of salt pork to the beans. Stir in the onions, ketchup, maple syrup, brown sugar, mustard, cayenne, and hot water. Stir well to combine.
Place the rind on top of the bean mixture. Cover the baking dish tightly with aluminum foil. Place in the oven and bake for 3 hours at 250 degrees F.
Remove the rind, recover the dish, and bake at 250 degrees F for 3-5 hours longer or until the beans are tender and the sauce is thick. Check the beans once or twice during the cooking time and add additional water if needed.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 13, 2017
I double the recipe for canning. I used 1 pound of ground pork, and 1/2 pound of bacon. I have to watch the salt in take. It taste wonderful. I will be making this again, and thinking about taking it for a pot luck at church for Christmas time because we are going to have a ham.