Maple Baked Beans on Toast

1. 1
   prep

   Soak the beans overnight.

   Place the dried navy beans in a large bowl and cover with several inches of cold water. Soak at room temperature for at least 8 hours or overnight, then drain and rinse thoroughly.

   TIPDiscard any beans that float — they're likely hollow and won't cook evenly.
2. 2
   boil · ~55 min

   Simmer the beans until tender.

   Transfer the drained beans to a dutch oven, add 3 cups of fresh water, and bring to a boil. Reduce heat, cover, and simmer gently for 45–60 minutes until tender but not mushy. Top off with a splash of water if they look dry.

   TIPDon't add salt or acidic ingredients yet — they toughen the bean skins and slow cooking.
3. 3
   saute · ~5 min

   Build the smoky-sweet base.

   1.Warm the oil in a small skillet over medium heat.

   2.Add the chopped onion and cook until translucent (3–4 min).

   3.Stir in the minced garlic and smoked paprika; sauté for 30 seconds until fragrant.
4. 4
   simmer · ~30 min

   Finish the baked beans.

   1.Scrape the onion-garlic mixture into the pot with the tender beans.

   2.Stir in tomato paste, maple syrup, apple cider vinegar, dijon mustard, salt, and black pepper.

   3.Bring to a gentle bubble, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce is thick and glossy.

   4.Taste and adjust salt or maple syrup if needed.

   TIPThe beans will continue to thicken as they cool. Pull them just before they reach your ideal consistency.
5. 5
   grill · ~6 min

   Toast the bread until golden.

   Heat a skillet over medium-high. Butter both sides of each bread slice and toast for 2–3 minutes per side until golden and crisp-edged.

   TIPFor extra flavor, rub a cut garlic clove over the hot toast right after it comes out of the pan.
6. 6
   assemble

   Pile the beans on toast and serve.

   Place each slice of hot toast on a plate, spoon a generous cup of thick baked beans over the top, and serve immediately.

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