In Boston, molasses and salt pork are the traditional additions to a pot of baked beans. The sauce for these baked beans isn’t as thick and sweet as Boston’s rendition, and the flavor of the maple syrup and bacon make it undeniably Vermont.
1 pound dried navy beans
4 bacon slices, chopped
1/2 cup chopped onion
1/4 cup packed brown sugar
1/4 cup maple syrup
1 tablespoon dry mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups water, divided
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Wipe pan dry with a paper towel.
Cook bacon in Dutch oven over medium-high heat 3 minutes, stirring frequently. Add onion; reduce heat to medium, and cook 4 minutes or until onion is tender, stirring occasionally.
Combine brown sugar and next 4 ingredients (through pepper) in a small bowl; stir well. Add 1 cup water; stir until well blended.
Add beans to pan, stirring to coat. Stir in brown sugar mixture. Add 5 cups water; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Preheat oven to 300°. Bake beans for 2 hours or until beans are tender, stirring occasionally.