Michigan Baked Beans

By • July 2, 2014 0 Comments

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Author Notes: to me - my mom's version of baked beans are the best I've ever tasted...but that's just my opinion, lolJen Smallwood


Serves 6-8

  • 1 pound Navy or Great Northern Beans
  • 3 - 5 Strips Thick Cut Smoked Bacon, cut into 1/2 pieces
  • 1 large Onion, diced
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, minced
  • 1/4 cup Molasses
  • 1/2 cup Maple Syrup
  • 1 tablespoon Dry Mustard
  • 2 - 3 cups Apple Cider
  • 1/2 cup Cider Vinegar
  • 2 Bay Leaves
  • 4 sprigs Thyme
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Cardamom
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Pepper
  • 2 additional strips Smoked Bacon
  1. Bring beans and 3 quarts hot water to a boil; continue to boil for 2 minutes. Let sit at least 1 hour, but it is best to allow beans to soak in the pot overnight. Cook the bacon for 5 minutes in a 3 to 4-quart pot. Add onion, garlic and ginger, and cook for an additional 5 minutes. Add drained beans and next 10 ingredients (molasses through allspice). Bring to a simmer. Add salt and pepper and mix well. Cover with remaining bacon. Bake in a 300-degree oven for 5 to 6 hours or until beans are very tender. If necessary, add additional cider during cooking to keep beans covered. When cooked, remove thyme sprigs and bay leaves, correct seasonings and serve.

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