The dried beans need to be soaked overnight, so plan accordingly. 

Maple-Cider Baked Beans

Ingredients

Ingredient Checklist

• 1 pound dried beans, such as Jacob's cattle, pinto or flageolet—picked over, rinsed and soaked overnight in cold water
• 2 quarts vegetable stock or water
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, thinly sliced
• 1 garlic clove, smashed
• 1/2 cup canned tomatoes, chopped
• 1/3 cup amber maple syrup
• 2 tablespoons cider vinegar
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped sage
• 1 bay leaf
• Salt and freshly ground pepper

Directions

Instructions Checklist

• Step 1

  Drain and rinse the beans. In a large saucepan, cover the beans with the stock; bring to a boil. Cover and simmer over moderately high heat until the bean skins begin to split, 20 minutes.

• Step 2

  Preheat the oven to 350°. Heat the olive oil in a large enameled cast-iron casserole. Add the onions and garlic, cover and cook over low heat until the onions soften, 5 minutes. Uncover and cook over moderate heat, stirring, until the onions are browned, 4 minutes. Add the tomatoes, maple syrup, vinegar, parsley, sage, bay leaf and 3/4 teaspoon of salt; bring to a boil. Add the beans and their cooking liquid and bring to a boil..

• Step 3

  Cover and bake for about 4 hours, stirring occasionally, until the beans are very tender and the sauce is thick. Remove the bay leaf, season the beans with salt and pepper and serve.

https://www.foodandwine.com/recipes/maple-cider-baked-beans