This Maple Baked Bean and Jalapeño Aioli is a unique and easy condiment that will completely change your burger and sandwich game! It's a quick, 5-minute recipe combining the smoky sweetness of Canadian maple beans with the zesty "zing" of tamed jalapeños.
If you're looking for a way to turn a basic sandwich into a gourmet meal, this Maple Baked Bean Jalapeno Aioli is the ultimate topping! I originally created this zesty spread to pair with my "Stampeder" Quick and Easy Beef on a Bun, but I quickly discovered that it's delicious on everything from burgers to breakfast wraps, or even your morning toast! It's simple, economical, and the perfect addition to your Stampede party menu or Father's Day BBQ!
Recipe Overview: Maple Baked Bean and Jalapeno Aioli
- Ready In: 5 Minutes
- Serves: 8 servings (approx. 2 tablespoons each)
- Calories: 32 kcal per serving
- Main Ingredients: Canned maple brown beans, light mayonnaise, tamed jalapeños, garlic.
- Dietary Info: Vegetarian, Gluten-free.
- Weight Watchers Points: 2 WW points per serving (using light mayo).
- Difficulty: Easy.
- Why You'll Love It: It's an unexpected flavor combination that works! You get the creaminess of an aioli with the hearty, sweet-and-savory profile of maple baked beans and the spicy zing of 'tamed jalapenos'. It's economical, uses pantry staples, and turns a basic sandwich into a gourmet sandwich in seconds.
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- Recipe Overview: Maple Baked Bean and Jalapeno Aioli
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- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Jalapeno Aioli with Maple Baked Beans
- Expert Recipe Tips
- 🥗 What to Serve with Maple Bean Jalapeno Aioli
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
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- Maple Baked Bean and Jalapeno Aioli Recipe
If you love unique aioli, give my Cranberry Aioli a try as well!
🥘Ingredient Notes
- Canned Maple Brown Beans: These provide the base and the sweetness. Make sure to strain them well, but keep those 2 teaspoons of liquid-it's "liquid gold" that thins the aioli to the perfect spreadable consistency.
- Light Mayonnaise: I use Hellmann's ½ the fat to keep the points low while maintaining that rich, creamy mouthfeel.
- Tamed Jalapeños: These are essential! They provide the vinegar tang and a very mild "bite" without being overly spicy. If you use fresh jalapeños, the flavor will be much sharper and less "pickled."
- Crushed Garlic: For the best flavor, use minced fresh garlic so it blends smoothly into the sauce.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Spicy Kick: Use "hot" pickled jalapeños instead of tamed ones if you want a real Father's Day fire!
- Bean Swap: If you don't have maple beans, use regular pork and beans and add 1 teaspoon of maple syrup. Add a ¼ teaspoon of maple extract for a more robust maple flavor.
- Smoky Version: Add a tiny drop of liquid smoke to lean into that campfire BBQ vibe.
🔪How to Make Jalapeno Aioli with Maple Baked Beans
- Strain the maple beans through a fine-mesh sieve, reserving 2 teaspoons of the liquid.
- Add the mayonnaise, reserved bean liquid, crushed garlic, and finely chopped jalapeños.
- Stir until well combined.
- For the best flavor, let it sit in the fridge for at least 30 minutes before serving to let the garlic and maple flavors meld.
Expert Recipe Tips
- The "Zing" Factor: If the aioli feels too sweet, add an extra teaspoon of the vinegar liquid from the jalapeño jar. The acid cuts through the sugar in the beans perfectly.
- Make it Ahead: This actually tastes better on day two! It's a great make-ahead condiment for a big Stampede BBQ.
🥗 What to Serve with Maple Bean Jalapeno Aioli
This aioli was born to be on beef, but it's incredibly versatile:
- Beef on a Bun: The original and best pairing! Instead of beans and coleslaw on the side, try this aioli on your sandwich with my Artichoke and Red Bell Pepper Coleslaw!
- Grilled Salisbury Steak: Use it as a creamy topper instead of (or in addition to) the gravy.
- Gourmet Hot Dogs: Spread it on the bun of a grilled turkey dog for a "Stampede Midway" feel.
- Burgers and Sandwiches: This is the ideal topping for burgers, too!
- Breakfast Sandwiches: It is amazing on a fried bacon and egg sandwich, or on toast, topped with an egg! (shown)
🌡️Storage
- Fridge: Store this bean and jalapeno aioli in an airtight container or a clean glass jar for up to 5 days.
- Freezer: I do not recommend freezing this recipe. Mayonnaise-based sauces tend to separate and become oily when thawed.
👪 Serving Size
This recipe makes 8 servings @ about 2 tbsps each. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
Using light mayonnaise, this comes in at 2 WW points per 2-tablespoon serving. It's a great way to add a lot of flavor for very few points!
❔Recipe FAQs
Because I use "tamed" jalapeños, it has a very mild warmth rather than a burning heat. It's very family-friendly!
While you can eat it immediately, I highly recommend letting it "meander" in the fridge for at least 30 minutes. This allows the garlic and jalapeño juices to fully infuse into the creamy base, resulting in a much more spectacular flavor profile.
Yes! The core ingredients-canned beans, mayonnaise, and pickled jalapeños-are naturally gluten-free. However, always double-check the labels on your specific brands to ensure there are no hidden gluten stabilizers or additives.
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This Maple Baked Bean & Jalapeño Aioli recipe takes two humble ingredients-canned beans and mayo-and turns them into a topping that will have everyone asking for the recipe.
Give this zesty Canadian twist a try and add a little western flair to your next BBQ! If you love it, please leave a star rating and a comment below-it's the best way to support my "The Lazy Way" kitchen meanderings!
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Maple Baked Bean and Jalapeno Aioli Recipe
Ingredients
- 2 Tbsp. mayonnaise I use Hellman's
- ⅔ cup canned maple brown beans strained (reserve 2 teaspoon of the liquid to add)
- ½ tsp. crushed or pureed garlic
- 1 Tbsp. tamed jalapenos I use Mezzetta, finely chopped
Instructions
- Strain the maple beans through a fine-mesh sieve, reserving 2 teaspoons of the liquid.
- Add the mayonnaise, reserved bean liquid, crushed garlic, and finely chopped jalapeños.
- Stir until well combined.
- For the best flavor, let it sit in the fridge for at least 30 minutes before serving to let the garlic and maple flavors meld
Notes
- The "Zing" Factor: If the aioli feels too sweet, add an extra teaspoon of the vinegar liquid from the jalapeño jar. The acid cuts through the sugar in the beans perfectly.
- Make it Ahead: This actually tastes better on day two! It's a great make-ahead condiment for a big Stampede BBQ.
- Fridge: Store this bean and jalapeno aioli in an airtight container or a clean glass jar for up to 5 days.
- Freezer: I do not recommend freezing this recipe. Mayonnaise-based sauces tend to separate and become oily when thawed.
- Spicy Kick: Use "hot" pickled jalapeños instead of tamed ones if you want a real Father's Day fire!
- Bean Swap: If you don't have maple beans, use regular pork and beans and add 1 teaspoon of maple syrup. Add a ¼ teaspoon of maple extract for a more robust maple flavor.
- Smoky Version: Add a tiny drop of liquid smoke to lean into that campfire BBQ vibe.
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