The Fourth of July conjures very specific childhood memories for me, and baked beans has a major role in that nostalgia. Every year, members of my family on my maternal grandfather’s side gathered at the home of my great grandmother for a reunion-of-sorts picnic and, especially, for fireworks. Grandma Stoney, whose nickname was derived from her married last name, Stonehouse, lived across the street from the community baseball field, and we were lucky to have a front row seat for the excitement of what seemed to me at the time to be an enormous fireworks display. The tiny burg where Grandma Stoney lived put on quite a shindig for Independence Day, including a parade, complete with a marching band and people throwing candy to the kids from firetrucks. Back at Grandma’s house, we amused ourselves by playing croquet in the front yard and taking turns cranking the handle on an old timey ice cream maker. No doubt, my great grandmother felt great joy having everyone there.
What I remember most, besides playing with distant cousins I rarely saw, was the food. Inside the house, every available horizontal surface—and I mean tables, countertops, the stove, card tables and anything else that could be rigged up to hold dishes—was covered with potluck offerings, as everyone in attendance always brought a dish or two to share. It was unbelievable. For me, the best of all was the dining room table, which was always covered from corner to corner with every variety of baked beans you could imagine. Some of the dishes were very saucy, some looked as though they had been dumped directly from a can of Van Camp’s, and others were baked with that delightfully sticky sweet sauce pooled in the corners of the pan. And there were always several dishes of beans topped with slices of bacon. Oh man, how I loved that table!
Bacon is still one of my very favorite ingredients for baked beans, and I’ve paired it here with a favorite flavor of my Upstate New York home—maple. That combination of smoky-salty-sweet cannot be beat, and for me, it’s as much a part of Fourth of July celebration as parades and fireworks.
This time, I made my baked beans from scratch, having soaked the beans overnight and then cooking them until tender before adding the flavorful sauce. But you could absolutely take a time-saving shortcut and use cans of beans. Just be sure you drain and rinse them thoroughly before you begin.
1 lb. dried beans, soaked and prepared for cooking* (see notes)
1 heaping cup thick-cut bacon, cut into cubes
1 sweet onion, sliced or chopped
6 oz. can no-salt tomato paste
1/2 cup real maple syrup
1/4 cup maple-infused balsamic vinegar*
About 20 grinds fresh black pepper
1/2 tsp. chipotle powder (optional)
3/4 tsp. kosher salt
1/4 tsp. dry mustard powder
3/4 cup cold water (added after flavor adjustment)
My recipe was made with dried cranberry beans, rinsed and soaked overnight, then drained twice and cooked low and slow until tender. If you prefer, or if you are pressed for time, feel free to use 3 standard cans of cooked beans. Drain the beans and rinse under cold running water, to remove all the “goo” from the cans. Great Northern, navy or white kidney beans (cannellini) would be great.
The maple-infused balsamic is a specialty ingredient, purchased at one of the stores that sells flavored olive oils and balsamic vinegars. I love this product because it enhances the maple flavor without making it more sweet. If you do not find this maple balsamic, substitute an equal amount of regular dark balsamic vinegar or a couple of tablespoons of apple cider vinegar.
- Cook beans as directed or rinse canned beans.
- Place a cast-iron skillet over medium heat. Add bacon cubes and cook, tossing occasionally, until fat is rendered and bacon cubes are just crisp. Transfer cubes to a paper towel-lined plate and drain off all but about 2 tablespoons of the bacon fat.
- In the same skillet, saute the chopped onion in the bacon fat until onions are tender and slightly golden.
- In a large bowl or measuring glass, combine sauce ingredients and stir to combine. Adjust seasonings to taste, then add water.
- Layer the cooked beans, bacon and onions in a glass 8 x 8-inch baking dish. Pour the sauce into the beans and give the baking dish a few gentle shakes to distribute the sauce throughout. The beans should be swimming in sauce, as much of it will absorb into the beans during baking.
- Bake at 350° F for about an hour, until sauce is reduced to a perfectly rich and sticky mess.
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