Culinary Institute of America Recipe
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Maple Syrup Baked Beans

TasteNY logoThe following recipe was adapted from the menus of The Culinary Institute of America’s American Bounty Restaurant.

New York state is the second-largest producer of maple syrup in the United States. Watch our video with Chef Bill Briwa, who shows us how to use New York maple syrup as an ingredient.

Maple Syrup Baked Beans recipe by The Culinary Institute of America



Makes 6 Servings

  • 2 cups dried navy or Great Northern beans, soaked overnight
  • 8 slices bacon, diced
  • 1 onion, diced
  • 1 cup maple syrup
  • 1 teaspoon dry mustard
  • Salt as needed
  • Freshly ground black pepper as needed


  1. Drain the beans and place them in a pot with enough fresh, cool water to cover. Bring to a boil over medium-high heat; reduce heat and simmer for 2 hours, or until a bean is tender enough to mash easily.
  2. Preheat the oven to 325 degrees F. Drain excess water from the beans and place them in an ovenproof casserole.
  3. Cook the bacon over medium-high heat in a heavy skillet until limp. Using a slotted spoon transfer the bacon to paper towels to drain. Add the bacon to the beans.
  4. Discard all but 2 tablespoons of the rendered bacon fat in the pan. Add the onions and cook over medium-low heat until tender and slightly brown. Add the onion to the beans.
  5. Add the maple syrup and mustard to the beans and stir to blend thoroughly.
  6. Season with salt and pepper.
  7. Cover the casserole loosely with foil and bake in the preheated oven 2 to 3 hours. If the beans seem too dry, add up to 1/2 cup water. The beans are done when the liquid is very thick.

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