I followed the recipe exactly, except I forgot to add the 1/4 cup of maple syrup at the end. Family loved it. When I discovered my mistake, we all agreed the additional syrup wasn't needed. The slightly sweet, smokey flavor was delicious. This will be a regular on my dinner table!
Vermont Baked Beans
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.
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- Calories: 254
- Calories from fat: 29%
- Fat: 8.2g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.3g
- Protein: 7.8g
- Carbohydrate: 38.2g
- Fiber: 9.4g
- Cholesterol: 8mg
- Iron: 2.4mg
- Sodium: 379mg
- Calcium: 78mg
- 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)
- 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.
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