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Vermont Baked Beans Recipe
Vermont Baked Beans Recipe photo by Taste of Home

Vermont Baked Beans Recipe

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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
TOTAL TIME: Prep: 15 min. + soaking Bake: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + soaking Bake: 3 hours
MAKES: 8 servings

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

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.

Directions

  1. Soak beans according to package directions. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add water. Bring to a boil.
  2. 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.
  3. 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.
Originally published as Vermont Baked Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p189

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.

Reviews for Vermont Baked Beans(1)

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MY REVIEW
Reviewed Feb. 14, 2013

These are similar to the ones my mom used to make. Very delicious.

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