Boston Baked Beans


1 cup (5 oz.) diced bacon (about 6 slices)
3/4 cup chopped onion
1 cup NAKANO Seasoned Rice Vinegar Original
1/2 cup store-bought barbecue sauce
4 cans (16 oz. each) navy beans or small white beans, drained, liquid reserved
1/4 cup maple syrup


Preheat oven to 350F. In a 3-quart saucepan, cook bacon and onion over medium heat until browned. Add seasoned rice vinegar; boil 2 minutes or until slightly reduced. Stir in barbecue sauce and beans. Pour into a 3-quart casserole and drizzle with maple syrup. Cover and bake 45 to 60 minutes or until flavors are blended and beans are hot. For a saucier consistency, stir in reserved bean liquid as desired. 

Makes 6 to 8 servings. 

Speed-Prep: Prepare as directed above. Leave beans in saucepan and stir in maple syrup. Simmer 10 to 15 minutes, stirring frequently, until thickened. To use dried beans: Soak and cook 1 pound navy beans per package directions. Drain cooked beans and prepare as directed above. Stir in a few tablespoons water at the end if finished recipe is too dry.


Recipe Nutrition Info:
Per serving (with canned beans): 410 calories, 14g protein, 54g carb, 15g fat, 16mg chol, 1,462mg sodium

Boston Baked Beans
product logo