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BBQ Maple Baked Beans

Our beans are not to be wasted on an ungrateful palette. They cook overnight, low and slow, then a bit longer. if you want people to rave, and hand you blue ribbons, this recpe it.

  • Difficulty3/5
  • Prep time1 hr
  • Cook time6 hrs
  • Serves4
  • Recommended HardwoodMaple


Navy Beans, rinsed, dried, and picked over1 lb.
Water2 qts.
Onion, diced1 large
Bay Leaf1
Garlic, minced2 cloves
Bacon, coarsely diced8 oz. (1/2 lb)
Pure Maple Syrup, preferably Grade B3/4 cup
Ketchup1/3 cup
Traeger BBQ Sauce1/4 cup
Dried Mustard1 1/2 tsp.
Salt1 1/2 tsp.
Black Pepper, freshly ground1 tsp.


Plan ahead! This recipe requires overnight time

Put the beans and water in a 2-1/2 quart Dutch oven or a large saucepan. Soak for 8 hours, or overnight.

Bring to a boil over medium-high heat. Add the onion, bay leaf, garlic, and bacon and reduce the heat to medium-low. Simmer the beans until tender, 1 to 1-1/2 hours. Drain the beans, reserving the cooking liquid. Discard the bay leaf.

Stir in the maple syrup, ketchup, barbecue sauce, mustard, and salt and pepper. Return the beans to the Dutch oven, or transfer to a 2-1/2 quart bean pot.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300F and preheat, lid closed, for 10 to 15 minutes.

Cover the beans and bake for 5 to 6 hours, stirring occasionally or until very tender and flavorful, adding some of the reserved bean cooking liquid if the beans seem too dry. Uncover for the last 30 minutes of cooking.

  • Difficulty3/5
  • Prep time1 hr
  • Cook time6 hrs
  • Serves4
  • Recommended HardwoodMaple

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