We love cane syrup for its peppery notes, and though it’s also made from sugar cane, the syrup is less sweet than granulated cane sugar.
Bacon and Cane Syrup Baked Beans
Serves: 6-8 servings
- 1 pound thick-cut bacon, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 (15-ounce) cans navy beans, rinsed and drained
- ½ cup cane syrup
- ½ cup apple cider vinegar
- 3 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1½ tablespoons light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon ground black pepper
- Preheat oven to 400°.
- In a large enamel-coated cast-iron braiser, cook bacon over medium heat, stirring occasionally, until crisp, about 12 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in braiser.
- Add onion to braiser; cook, stirring frequently, until tender, about 8 minutes. Add garlic; cook for 1 minute. Stir in beans, cane syrup, vinegar, ketchup, mustard, brown sugar, salt, chili powder, and pepper, and bring to a boil. Stir in half of bacon.
- Bake, uncovered, until liquid thickens, about 45 minutes. Stir in remaining bacon before serving.