Spicy Maple Baked Beans

Pittsburgh chef Kevin Sousa uses leftover franks from his Station Street Hot Dogs in the smoky, intense baked beans he serves at Union Pig & Chicken, a few blocks away. The dark porter ale adds a bitter kick that helps balance the sweetness of the beans. Slideshow: Great Recipes for Baked Beans 

Active Time:
45 mins
Total Time:
2 hrs 30 mins
8 to 10


  • 1 cup ketchup

  • 1 cup pure maple syrup

  • 1 cup porter or other dark ale

  • 1/2 cup molasses

  • 1/2 cup Dijon mustard

  • 1/2 cup powdered mustard

  • 1/4 cup red wine vinegar

  • 1/4 cup Worcestershire sauce

  • 1/4 cup packed light brown sugar

  • 1 tablespoon chile powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon granulated onion

  • 1/2 teaspoon granulated garlic

  • Kosher salt

  • 4 slices of bacon, finely chopped

  • 1 onion, finely chopped

  • Four 15-ounce cans navy beans, rinsed and drained

  • 10 all-beef hot dogs, halved lengthwise and thinly sliced crosswise


  1. In a saucepan, combine all the ingredients except the salt, bacon, onion, beans and hot dogs. Bring the sauce to a boil, whisking to dissolve the sugar. Reduce the heat to moderately low and simmer until reduced by one-third, about 20 minutes. Season with salt.

  2. Preheat the oven to 325°. In a large enameled cast-iron casserole, cook the bacon over moderate heat, stirring, until the fat has rendered, 5 minutes. Add the onion and cook until softened, 8 minutes. Stir in the beans, hot dogs and sauce, cover partially and bake for 1 hour, until the beans are glazed. Season the beans with salt and serve.

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