Maple Baked Beans with Peameal Bacon

Name: Maple Baked Beans with Peameal Bacon
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1075 g canned white beans, low sodium, drained and rinsed, drained and rinsed; 300 g peameal (back) bacon, diced; 1 medium onion, diced; 3 tbsp pure maple syrup; 2¾ tbsp tomato paste; 1 tbsp yellow mustard; 1 tbsp apple cider vinegar; 400 ml water; ½ tsp black pepper

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Sugar shack baked beans, slow-cooked in maple and mustard, with lean peameal bacon instead of salt pork. Serve with eggs for a hearty breakfast.

307calories

24 gprotein
49 gcarbs
3 gfat
10 gfibre

per serving

Prep: 10 min
Cook: 120 min
Serves: 6
Cost: $2.36/serving

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Servings

Fit to my macros

g protein per serving

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Method

Preheat the oven to 160°C (325°F) with a rack in the lower third.
Dice the peameal bacon and onion. Drain and rinse the beans.
Heat a Dutch oven over medium heat, add the peameal bacon and onion and cook, stirring, until the onion softens and the bacon browns, about 6 minutes.
Stir in the beans, maple syrup, tomato paste, mustard, vinegar, water and pepper until the tomato paste dissolves.
Cover and bake for 1 1/2 hours, stirring once halfway.
Uncover and bake 30 minutes more, until the sauce is thick and glossy and the bacon is well past 71°C (160°F). Add a splash of water if it dries out.
Rest 10 minutes before serving. Keeps 5 days in the fridge and freezes well.