These smoky, intense maple baked beans get a light kick from cayenne and chile powder. Canned navy beans are cooked in a mixture containing equal parts maple syrup, ketchup, and dark ale — which adds a complex bitterness that helps balance the sweetness — plus other richly flavored ingredients like molasses and mustard. Don’t worry, these beans are also loaded with cut-up hot dogs, old-school style.
Frequently Asked Questions
What does molasses do for baked beans?
Molasses is a common element of New England-style baked beans, especially Boston baked beans. The thick syrup, a byproduct of sugar production, was common in the region during the colonial era, when New England had many rum distilleries. (Most rums are made by fermenting and distilling molasses.) Adding it to beans lends not only its characteristic caramelized, almost earthy sweetness, but also a lovely depth of color. Here, the molasses blends with the dark ale, ketchup, and chile for a rich reddish brown hue in the finished dish.
What can I add to baked beans to make them spicy?
The flavor profile of these baked beans is familiarly smoky and sweet, but the dish also has a subtle spiciness that super traditional recipes often lack. Sousa uses both cayenne pepper and chile powder for a little bit of heat, rounding things out with both Dijon mustard and powdered mustard for a more pungent, nose-tingling kick. He also throws in a half-teaspoon of ground cinnamon, which adds a nice warmth. These beans aren’t knock-you-over fiery, but you can feel free to ramp up the spice level if you’d like.
Notes from the Food & Wine Test Kitchen
These baked beans are a great way to use up leftover hot dogs, which make the recipe meaty enough for a main course. Serve the beans with hearty bread — New England-style brown bread is a traditional pairing, but cornbread is also great — and you’ve got yourself a meal. Sousa uses all-beef franks, but any hot dog will do. Feel free to omit the hot dogs if you’d like to serve these beans as more of a side than an entrée.