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


  • 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: 317 calories, 5g fat (1g saturated fat), 7mg cholesterol, 784mg sodium, 56g carbohydrate (19g sugars, 9g fiber), 14g protein .


  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

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tsuop 147881
Reviewed Jun. 17, 2014

"I was happy to find this recipe. I've just been put on a special diet & maple syrup is the only natural sweetner I can have. Thank you !!"

Womer 130376
Reviewed Feb. 14, 2013

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

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