Vermont Baked Beans

Photo: Howard L. Puckett; Styling: Melanie J. Clarke
White beans and maple syrup give this dish its signature flavor, while the Dijon mustard and hot sauce add a little kick. Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 254
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 2.9 g
Monofat 3.7 g
Polyfat 1.3 g
Protein 7.8 g
Carbohydrate 38.2 g
Fiber 9.4 g
Cholesterol 8 mg
Iron 2.4 mg
Sodium 379 mg
Calcium 78 mg

Ingredients

1 pound dried navy beans (about 2 cups)
Cooking spray
1 1/2 cups chopped yellow onion
1/2 cup diced salt pork (about 4 ounces)
5 1/2 cups water
3/4 cup maple syrup, divided
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)

Preparation

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

2. Preheat oven to 325°.

3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; sauté 5 minutes. Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.

Note:

Barbara Lauterbach,

March 2008