Vermont Baked Beans

Total Time

Prep: 15 min. + soaking Bake: 3 hours


8 servings

Updated: Oct. 21, 2022
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


  • 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


  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.

Nutrition Facts

3/4 cup: 317 calories, 5g fat (1g saturated fat), 7mg cholesterol, 784mg sodium, 56g carbohydrate (19g sugars, 9g fiber), 14g protein.