Vermont Baked Beans Recipes

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VERMONT MAPLE STOUT BAKED BEANS



Vermont Maple Stout Baked Beans image

Slow-cooked baked beans featuring craft beer and Vermont maple syrup. A sweet and savory dish for gatherings or any occasion.

Provided by 14th Star Brewing Co.

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 18h45m

Yield 10

Number Of Ingredients 19

½ pound dried pinto beans
½ pound dried navy beans
½ teaspoon baking soda
water to cover
12 ounces salt pork, rind removed
1 sweet white onion, cut into thick slices
1 (12 fluid ounce) can or bottle stout beer (such as 14th Star Brewing Company Maple Breakfast Stout)
1 ½ cups hot water
¼ cup Vermont maple syrup
¼ cup brown sugar
3 tablespoons molasses
2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon ground paprika
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 teaspoon mustard powder
¾ teaspoon liquid smoke
salt and ground black pepper to taste

Steps:

  • Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
  • Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
  • Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
  • Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
  • Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
  • Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 46.8 g, Cholesterol 9.1 mg, Fat 9.4 g, Fiber 9.5 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 418.3 mg, Sugar 15.9 g

VERMONT BAKED BEANS



Vermont Baked Beans image

Make and share this Vermont Baked Beans recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb dried navy beans (about 2 cups)
cooking spray
1 1/2 cups chopped yellow onions
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

Steps:

  • 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.

Nutrition Facts : Calories 187.9, Fat 0.7, SaturatedFat 0.1, Sodium 226, Carbohydrate 38.1, Fiber 9.6, Sugar 14.2, Protein 8.8

VERMONT BAKED BEANS



Vermont Baked Beans image

These baked beans are nothing like the canned variety you may be used to. The rich sauce has wonderful smokiness from chopped bacon and a subtle sweetness from maple syrup.-Elizabeth Horton, Brattleboro, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 8

1 pound dried navy beans
4 cups water
1/2 pound thick-sliced bacon strips, chopped
1 large onion, chopped
2/3 cup maple syrup
2 teaspoons salt
1 teaspoon ground mustard
1/2 teaspoon coarsely ground pepper

Steps:

  • Soak beans according to package directions. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add water. Bring to a boil., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain. Stir the onion, syrup, salt, mustard, pepper and bacon into the beans., Cover and bake at 300° for 3 to 3-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes.

Nutrition Facts : Calories 317 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 784mg sodium, Carbohydrate 56g carbohydrate (19g sugars, Fiber 9g fiber), Protein 14g protein.

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2006-03-28 These Vermont Baked Beans are a wonderful recipe for a cookout. Slow cooked white beans incorporate plenty of maple syrup and chunks of bacon. Simmered on the stove, and then baked to finish them off, this recipe is a favorite for this much-loved side dish. These baked beans are gluten-free adaptable- please see the tips included in the recipe …
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  • Heat a Dutch oven over medium-high heat. Coat a pan with cooking spray. Add the onion and bacon to the pan; sauté 5 minutes. Add the beans, 5½ cups water, ½ cup syrup, mustard, salt, and Tabasco; bring to a boil.
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  • Soak beans overnight in a lot of water. Drain and rinse beans, discarding the water. Place the beans in a Dutch oven or cast iron pot. Add water. Bring to a boil.
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