You can’t beat this classic picnic side that starts with a pound of dried beans. It’s a little sweet from maple syrup and molasses.
—Pat Medeiros, Tiverton, RI
Prep: 1 1/2 hours + soaking • Bake: 2 1/2 hours • Makes: 12 servings (2/3 cup each)
1 lb. dried great northern beans
1/2 lb. thick-sliced bacon strips, chopped
2 large onions, chopped
3 garlic cloves, minced
2 cups ketchup
1 1/2 cups packed dark brown sugar
1/3 cup molasses
1/3 cup maple syrup
1/4 cup Worcestershire sauce
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until the beans are softened.
2. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
3. In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 Tbsp. drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper.
4. Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2 1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.
Per 2/3 cup: 385 cal., 5g fat (2g sat. fat), 7mg chol., 810mg sod., 77g carb. (50g sugars, 8g fiber), 11g pro.