These classic maple-infused baked beans are the perfect thing to slow cook in cold weather! Enjoy as a hearty side dish or serve over a slice of crusty bread. Be sure to use dried beans instead of canned and soak them for a minimum of 8 hours to allow the beans to soften.
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Add overnight-soaked beans to an oven-safe pot. Cover with water, bring to a boil over medium heat and reduce to a simmer. Cover with lid and continue to cook until the beans are cooked throughout, about 45 minutes. Strain beans and rinse under cold water.
Return the beans back to the pot. Add onion, maple syrup, brown sugar, molasses, tomato paste, mustard powder, salt, pepper and water. Stir to combine.
Transfer beans to an oven preheated to 350°F. Cook with the lid on for 4 hours, checking on the beans after every hour. If liquid gets low, add ½ cup more water.
Remove the lid and return back to the oven. Cook until the mixture thickens, about 30 minutes.
Season to taste with salt and pepper. Serve immediately on its own or on top of crusty bread.