Delicious baked beans, flavoured with chili sauce and maple syrup and starting with canned navy beans, so they are both easier and quicker!
36-38oz.canned navy beansdrained and rinsed (2 x 18 or 19oz cans)
1/2teaspoondry mustardor about 2 teaspoons of prepared yellow mustard
Preheat oven to 325F.
Drain and rinse beans and add to a baking dish. Scatter the onion and bacon over-top.
In a small bowl or measuring cup, stir together the maple syrup, chili sauce, molasses, dry mustard, salt. Pour over beans and stir to combine. Cover the baking dish with a lid or tightly with aluminum foil.
Place into preheated oven and bake, covered, 2 hours and 15 minutes. Remove cover, increase the oven temperature to 400F and bake uncovered for 10-15 minutes. Remove from oven and allow to stand 10 minutes before serving. *Have a small taste of the beans before serving, You may find you need a touch more salt. If so, season and stir in before serving.
Refrigerate leftovers for 3-4 days. Reheat in the microwave or loosely covered in a 350F oven until warmed through. You can also freeze baked beans for up to 6 months.
Be sure to read the information above this recipe card, for substitution suggestions, step-by-step-photos and storage information.