Vermont Maple Baked Beans Recipe

This Vermont Maple Baked Beans Recipe adds the flavor of maple syrup to traditional, slow-cooked baked beans. The recipe is from “The Official Vermont Maple Cookbook,” Second Edition, published by the Vermont Maple Foundation. Reprinted with permission.

Serves 10+

• 2 lbs. dried beans (yellow eye, navy or other)
• 1/2 lb. lean salt pork (optional)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 medium-sized onion, peeled
• 1-1/2 cups Pure Vermont Maple Syrup

Wash and pick over beans. Cover with cold water, add soda and soak overnight. In the morning, rinse beans and boil gently in fresh water until skins wrinkle. Drain off bean water and retain. Preheat oven to 325 degrees. Place onion in the bottom of a bean pot or casserole. Add remaining ingredients. Score pork and place on top of beans. Pour in bean water just to cover. Bake, covered, for about 8 hours. Check periodically, adding bean water as needed. For the last hour, cook uncovered to brown top.

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