Non-VegetarianVermont Farmhouse cuisine Main Course

Vermont Maple Baked Beans

Name: Vermont Maple Baked Beans
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings
Cuisine: Vermont Farmhouse
Ingredients: 2 lb Dried yellow eye or navy beans; 0.5 lb salt pork; 1 piece Yellow onion; 0.75 cup Pure Vermont maple syrup; 1 tbsp Dry mustard powder; 1.5 tsp Kosher salt; 0.5 tsp Black pepper; 3 cup boiling water

Dried beans slow-baked for hours with salt pork, onion, and mustard, sweetened with dark maple syrup instead of the molasses used further south in New England. The result is deeply savory beans with a rounded, less bitter sweetness.

🇺🇸United States· Vermont

Prep: 20 min
Cook: 300 min
Total: 320 min
Servings: 8
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Bean pot or Dutch oven
•Large saucepan

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 10
carbs: 48
protein: 14
calories: 340

Instructions

1
Soak the beans in cold water overnight. Drain the water.
2
Cover the beans with fresh water in a saucepan. Simmer for about 45 minutes until the skins begin to split.
3
Drain the beans and save the cooking liquid. Preheat your oven to 300°F.
4
Place the whole onion in the bottom of a bean pot. Pile the beans on top.
5
Tuck the diced salt pork down into the beans.
6
Whisk the maple syrup, mustard powder, salt, and pepper into 3 cups of saved bean liquid, adding boiling water if needed. Pour over beans.
7
Cover and bake for 4-5 hours. Check every hour and add more liquid if the beans look dry.
8
Uncover for the final 30 minutes to let the top brown slightly before serving.

Chef's tips

Soak the beans overnight and simmer just until the skins split so they bake up tender, not mushy or crunchy.

Storage

Refrigerate in an airtight container for up to 5 days; flavor improves the next day.

Reheating

Reheat gently on the stovetop with a splash of water to loosen the sauce.

Common mistakes to avoid

•Adding salt or acidic ingredients before the beans are tender, which makes the skins tough.
•Baking uncovered the whole time, which dries the beans out instead of keeping them saucy.