Vermont Baked Beans
TOTAL TIME: Prep: 15 min. + soaking Bake: 3 hours
YIELD: 8 servings.
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
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.
Nutrition Facts
3/4 cup: 317 calories, 5g fat (1g saturated fat), 7mg cholesterol, 784mg sodium, 56g carbohydrate (19g sugars, 9g fiber), 14g protein.
© 2024 RDA Enthusiast Brands, LLC