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Vermont Baked Beans

4 | 2 Reviews
Total Time:Prep: 15 min. + soaking Bake: 3 hours

By Taste Of Home Editorial Team

Recipe by Elizabeth Horton, Brattleboro, Vermont

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Vermont Baked Beans

4 | 2 Reviews Add your review
Yield:8 servings
Prep:15 min
Cook:3 hours
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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
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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.
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