This was just wretched. I followed all directions (including soaking the beans) but put it all in the crock pot instead of baking. Eight hours later, I had beans in greasy water. Really? That was nasty. They were supposed to be for a multi-family potluck. I felt like a schmuck when I had to bring cans of Bush's baked beans instead...do NOT recommend this one.
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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