A white bowl filled with red baked beans

Maple barbecue beans

  • serves 4-6
  • Easy

No American BBQ is complete without baked beans. Slow-cooked in maple syrup, bacon and yellow mustard, the beans soak up all the smoky sauce



  • maple-smoked bacon 12 rashers, chopped
  • onion 1 large, chopped
  • garlic 4 cloves, chopped
  • pinto or borlotti beans 2 x 400g tins drained
  • American yellow mustard 80ml
  • tomato purée 2 tbsp
  • black treacle 2 tbsp
  • smoked paprika 1 tbsp 
  • cider vinegar 80ml 
  • maple syrup 175ml


  • Step 1

    Heat a large saucepan and cook the bacon until very crisp. Remove and drain on paper towels. Discard excess fat in the pan then cook the onion and garlic. Season well and cook for 8 minutes until translucent. Add the beans, bacon, mustard, tomato purée, treacle, paprika, vinegar, maple syrup and a bit more seasoning. Add a little splash of water and simmer for 30 minutes or until the sauce is reduced.

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Nutritional Information

  • Kcals 308
  • Fat 9.6g
  • Carbs 36.6g
  • Fibre 6.6g
  • Protein 16.5g
  • Salt 2.2g