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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 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. 2. Preheat oven to 325°.
  3. 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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