Vermont Baked Beans

Name: Vermont Baked Beans
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
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

Total Time Prep: 15 min. + soaking Bake: 3 hours

Yield 8 servings

Test Kitchen Approved

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

Soak beans according to package directions. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add water. Bring to a boil.
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.
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.

Recipe Creator