Side Dish: United States – New England (New Hampshire) – New Hampshire Maple Baked Beans

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 12 hrs

Total 15 hrs

Ingredients

- 1 lb (454 g) dried navy beans, picked over and rinsed
- 4 oz (115 g) salt pork, diced
- 1 medium yellow onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 3/4 cup (180 ml) pure New Hampshire maple syrup
- 2 tbsp (30 ml) molasses
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (8 g) dry mustard
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste (note: salt pork is salty; adjust near end)
- 4 cups (960 ml) water, plus more if needed during baking
- 1 tbsp (14 g) unsalted butter

Instructions

Short Description:
Slow-baked navy beans glazed with pure New Hampshire maple syrup and savory salt pork for a sweet-savory New England side dish. Long, gentle baking concentrates the syrupy sauce and yields tender, flavorful beans.

Regional Notes:
This New Hampshire version highlights locally produced pure maple syrup in place of (or alongside) more common sweeteners, giving the beans a distinct regional sweetness and maple aroma. Traditional New England salt pork provides the classic savory backbone; the maple keeps the result unmistakably Granite State.

1. Rinse the beans, pick out debris, and place in a large bowl. Cover with cold water by 3 inches (8 cm) and soak overnight (8–12 hours). Drain and rinse before cooking.
2. Preheat the oven to 300°F (150°C). In a heavy Dutch oven or ovenproof bean pot over medium heat, add the diced salt pork and cook until some fat renders and pieces are lightly browned, about 5–6 minutes.
3. Add the chopped onion to the pot and cook in the rendered fat until translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
4. Add the drained beans to the pot with 4 cups (960 ml) water. Bring to a gentle simmer on the stovetop, skim foam if any, then cover and simmer 30–45 minutes, or until beans are just tender but not falling apart. If needed, add a bit more water to keep the beans barely covered while simmering.
5. In a small bowl whisk together the maple syrup, molasses, tomato paste, apple cider vinegar, dry mustard, black pepper, and 1 tsp (6 g) salt. Pour the mixture over the beans and stir gently to combine. Add the butter and stir until it melts into the sauce.
6. Cover the Dutch oven and transfer to the preheated oven. Bake 2 to 2 1/2 hours, checking halfway through: stir gently and add 1/4 to 1/2 cup (60–120 ml) hot water if the beans look dry. Bake uncovered the last 20–30 minutes if you prefer a thicker, caramelized top.
7. Remove from oven and taste; adjust salt and pepper as needed. Let rest 15 minutes before serving to let the sauce thicken and flavors meld.
8. Serve warm as a classic New England side dish alongside roasted meats, chowder, or cornbread. Leftovers keep refrigerated for up to 4 days and often taste better the next day.