Vermont Baked Beans Recipe

Vermont Baked Beans Recipe photo by Taste of Home

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These baked beans are nothing like the canned variety you may be used to. The rich sauce has wonderful smokiness from chopped bacon and a subtle sweetness from maple syrup.—Elizabeth Horton, Brattleboro, Vermont

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Vermont Baked Beans Recipe

Prep: 15 min. + soaking Bake: 3 hours

Yield: 8 Servings

15 180 195

Ingredients

1 pound dried navy beans
4 cups water
1/2 pound thick-sliced bacon strips, chopped
1 large onion, chopped
2/3 cup maple syrup
2 teaspoons salt
1 teaspoon ground mustard
1/2 teaspoon coarsely ground pepper

Directions

Soak beans according to package directions. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add water. Bring to a boil.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain. Stir the onion, syrup, salt, mustard, pepper and bacon into the beans.
Cover and bake at 300° for 3 to 3-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 317 calories, 5 g fat (1 g saturated fat), 7 mg cholesterol, 784 mg sodium, 56 g carbohydrate, 9 g fiber, 14 g protein.

Originally published as Vermont Baked Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p189