Lunch: Vermont Baked Beans

Recipe by Barbara Lauterbach 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 stirre

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)

Instructions

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.
Preheat oven to 325 °.
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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