New England baked beans – beans baked in tomato–maple sauce Recipe
New England baked beans are hearty beans baked in a sweet-and-salty sauce with bacon and maple syrup. In New England they’re often served for weekend breakfasts with toast or as a side to grilled meat. The flavor is reminiscent of a cross between Polish fasolka po bretońsku and a slightly sweet, smoky barbecue sauce.
United States
Difficulty: Medium
🌅
Breakfast
☀️
Lunch
🍽️
Dinner
🌿
Mild
Sweet
Salty
Umami
Warming
Filling
Prep Time
20 min
Cook Time
90 min
Total Time
110 min
Servings
6
Ingredients
- white beans - 300 g
- bacon - 120 g
- onion - 1 piece
- garlic - 2 piece
- tomato passata - 300 ml
- maple syrup - 40 ml
- mustard - 1 tablespoon
- sugar - 20 g
- Worcestershire sauce - 1 tablespoon
- water - 300 ml
- salt - 1 teaspoon
- black pepper - 0.5 teaspoon
- vegetable oil - 1 tablespoon
Main Ingredient:
beans
Preparation
- If you’re using dried beans, rinse them the day before, cover with plenty of cold water and leave to soak overnight.
- The next day, drain the soaking water, cover the beans with fresh water and cook for 45–60 minutes, until tender but not falling apart. Drain.
- If you’re using canned beans, rinse them in a sieve under running water and set aside to drain.
- Peel the onion and dice it finely. Finely chop the garlic.
- Cut the bacon into small strips or cubes.
- Heat the oil in a large pot or deep frying pan over medium heat. Add the bacon and fry for 5–7 minutes, until the fat renders and the pieces are lightly browned.
- Add the onion to the bacon and fry for 3–5 minutes over medium heat, until it softens and becomes slightly translucent without browning.
- Add the garlic and fry for about 1 more minute, stirring, until it becomes very fragrant.
- Pour in the tomato passata and water, then add the maple syrup, sugar, mustard, Worcestershire sauce, salt and pepper. Stir and bring to a gentle simmer.
- Add the cooked beans and gently stir so as not to crush them.
- Transfer everything to an ovenproof dish with a lid (or cover with aluminum foil) and place in an oven preheated to 170°C.
- Bake for 45–60 minutes, stirring every 15–20 minutes. The sauce should thicken and caramelize slightly around the edges of the dish.
- If the sauce is too thick, add a splash of water; if it’s too thin, uncover the dish for the last 10–15 minutes of baking.
- After removing from the oven, taste and, if needed, season with extra salt, pepper or maple syrup.
Storage
In fridge:
4 days
Freezing:
Yes
Fasolę przechowuj w lodówce w szczelnym pojemniku, smakuje jeszcze lepiej następnego dnia. Możesz ją też zamrozić w porcjach i podgrzewać na patelni lub w garnku z odrobiną wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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