As much as I love summer, we’ve had a few tiny glimpses into fall weather lately and I’m so into it. I mean, sweaters and scarves and riding boots. But, can we keep summer food? I just love barbeques full of grilling and pasta salads and all things fresh.
Baked beans always make me think of summer but with a change in the air, fall food is definitely on my mind. So I came up with a little compromise, summer baked beans but the maple and spice makes them seem perfect for fall. These Maple Chipotle Baked Beans are a new favorite around here.
These beans are sweet, spicy and smoky and are made completely from scratch. I don’t know what it is about making beans from dry that makes it so much more satisfying to me.
But if you don’t feel the same way, don’t have the time or just can’t remember to soak them overnight (hello me at times), you can absolutely make them with canned, rinsed beans instead. Just cut the cooking time in half so you don’t end up with a bowl of mush.
The bacon running throughout is pretty spectacular too. Because bacon = better.
- 1 lb. dry white northern beans, soaked overnight
- 4 cups chicken stock
- 1 Tbsp. olive oil
- 1 small onion, finely diced
- 1 clove garlic, grated
- 3/4 cup ketchup
- 3/4 cup barbecue sauce
- Salt and pepper
- 2 Tbsp. tomato paste
- 1/2 cup brown sugar
- 3 Tbsp. maple syrup
- 3 Tbsp. chipotle in adobo sauce, finely minced
- 12 oz. thick cut maple bacon, cooked crisp and crumbled
Heat a skillet to medium heat. Add olive oil and saute the onion and garlic for 3-4 minutes, until translucent.
In a large mixing bowl, combine cooked onion and garlic, chicken stock, ketchup, barbeque sauce, salt, pepper, tomato paste, brown sugar, maple syrup, chipotle in adobo and bacon.
Combine beans and sauce mixture in a slow cooker and cook on low for 5-6 hours. Turn slow cooker to high and cook another 2-3 hours, stirring often. If they get too thick, add a bit of water until desired texture is reached (I didn't have to do this).