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Vermont Baked Beans Recipe

Vermont Baked Beans Recipe

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 YIELD: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

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.

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.