Ingredients (Serves 6)

• 2 tablespoons olive oil
  
• 1 medium onion, finely chopped
  
• 2 cloves garlic, minced
  
• 1/2 teaspoon smoked paprika
  
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon black pepper
  
• 1/4 teaspoon salt
  
• 1 (15 oz) can diced tomatoes
  
• 1/3 cup Sugar Bob’s Smoked Maple BBQ Sauce
  
• 2 tablespoons apple cider vinegar
  
• 1 tablespoon Dijon mustard
  
• 3 (15 oz) cans navy beans, drained and rinsed
  
• 1/2 cup water

Instructions

• Sauté aromatics: Preheat oven to 350°F (175°C). Heat olive oil over medium heat. Add chopped onion and sauté until soft and golden, about 5 or 6 minutes. Add garlic and cook for 1 more minute.
  
• Spice it up: Stir in smoked paprika, cumin, salt, and pepper. Cook for another 30 seconds to release the aromas.
  
• Build the sauce: Add diced tomatoes, Sugar Bob’s Smoked Maple BBQ Sauce, apple cider vinegar, and Dijon mustard. Stir well to combine.
  
• Add the beans: Fold in the navy beans and water. Bring the mixture to a gentle simmer, stirring occasionally.
  
• Bake to perfection: Cover and transfer to the oven. Bake for 45 minutes. Uncover for the final 15 minutes to allow the top to caramelize slightly.
  
• Serve: Let the beans rest for 5 minutes before serving. Enjoy hot as a side dish or a main course.
  

These baked beans are smoky, sweet, and irresistibly tangy, the kind of dish that brings people back for seconds. Featuring Sugar Bob’s Smoked Maple BBQ Sauce, this recipe turns a humble classic into a show-stopper with Vermont attitude.