These green beans with bacon offer a delicious smoky flavor thanks to the combination of smoked bacon and smoked paprika. Slow-cooked, they develop a rich sauce, slightly sweetened with maple syrup and perfectly balanced.
Ingredients
- cups of dried white beans
- cups of water for soaking
- smoked bacon pieces
- large chopped onion
- maple syrup
- molasses
- dry mustard
- tsp of salt
- black pepper
- cups of hot water
Instructions
- Rinse the beans and soak them in water for 12 hours or overnight.
- Drain the beans and place them in a large pot. Cover with fresh water and bring to a boil for 30 minutes. Drain.
- Preheat oven to 250 °F.
- In a Dutch oven, combine the beans, smoked bacon, and onion.
- Add maple syrup, molasses, dry mustard, smoked paprika, salt, and pepper.
- Pour in hot water until the beans are covered by about 2 cm.
- Cover and bake for 5 hours.
- Check the liquid level every hour and add a little hot water as needed.
- Remove the lid during the last hour of cooking to slightly thicken the sauce.
- Let it rest for 15 minutes before serving.
- Note: For an even smokier flavor, replace some of the bacon with smoked salted pork or add 1/2 tsp of liquid smoke. The beans are even better the next day after a night in the refrigerator. For a more authentic version, cook in a Dutch oven or bean pot with lard.
