Eosinophilic Esophagitis Friendly Maple & Bacon Boston Baked Beans
Total time14 hr 20 min
Prep time20 min
Cook time6 hr
4.7(5)
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Learn more →Ingredients
6 servings
For the beans
- 1 lb dried navy beans
- 6 oz thick-cut bacon, cut into 1-inch pieces
- 2 tbsp garlic-infused olive oil
- ½ cup scallion greens, thinly sliced (green tops only)
- 3 cups water, plus more as needed
For the sauce
- ½ cup maple syrup
- 2 tbsp tomato paste
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp dry mustard powder
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
Instructions
- 1
Place the dried navy beans in a large bowl and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse well.
- 2
Preheat the oven to 300°F (150°C).
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