Quick Maple Baked Beans
Submitted by sandra dooley
Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.
YIELD
8 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsThis version skips the overnight bean soak by starting with canned cannellini beans, then builds flavor the smart way.
A ham knuckle nestles into the pot with fresh thyme, rosemary, bay leaf, and strips of lemon zest that brighten the rich maple glaze. Dijon mustard adds tang while maple syrup brings the sweet. The whole thing bakes low and slow until the ham falls apart and the beans soak up all that herby, citrus-spiked goodness.
It’s a modern shortcut that still delivers old-school comfort.
Pro Tips
- Use real canned cannellini beans (white kidney beans), not great northern beans. They hold their shape better during the long bake.
- Tie the herbs together with kitchen twine so you can fish them out easily before serving.
- Don’t skip the hard boil at the beginning. Even canned beans benefit from that 10-minute boil to firm them up for the long bake ahead.
- Save that ham knuckle bone! After baking, it’s loaded with flavor for soup stock.
Kitchen Variations
- Apple Finish: Top with thin apple slices dotted with butter for the last hour of baking. The fruit caramelizes and adds a sweet-tart contrast.
- Spicy Kick: Add a few dashes of Tabasco or your favorite hot sauce to the maple mixture for beans with attitude.
- Rum Glaze: Drizzle 2 tablespoons dark rum over the finished beans just before serving for a boozy, sophisticated finish.
Ingredients
Directions
Soak the beans overnight in plenty of water, then drain.
Put into a pan and cover with fresh water.
Boil hard for 10 minutes. Reduce heat and simmer until tender - about 45 to 60 minutes.
Drain, reserving cooking water.
Put half the beans, together with half the onion and garlic, into a large, oven proof casserole.
Add herbs, tied together with a piece of string.
Bury two of the strips of lemon zest in the beans.
Lay the ham knuckle on top, then cover with remaining beans, onions, garlic and lemon zest.
Mix syrup, Tabasco and mustard and pour over.
Season lightly with salt and pepper, then pour over just enough of the reserved cooking water to cover.
Cover the casserole tightly and bake at 150 degrees F gas mark 2 for 3 hours.
Arrange the apple pieces decoratively over the beans.
You may not need them all.
If there is rather too much liquid left in the dish, scoop a little more out so that the apples can perch more comfortably.
Dot with butter and return to the oven for an hour.
If using rum, pour it over the top just before serving.
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