Vermont Maple Baked Beans
- 1 lb. Great Northern Beans ( navy beans are good also )
- 3/4 cup Vermont Real Maple Syrup
- 3/4 cup Dark Brown Sugar
- 2 cups Onion ( chopped small )
- 1/4 tsp Dry Mustard
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 8 Strips Bacon ( uncooked )
- 1 lb. Salt Pork ( cut into 1/4″ to 1.2″ strips )
- 1/2 tsp Baking Soda
Wash beans and soak in water to cover by about 2″ over night
Next morning , drain beans and place in a large pot, cover with approx. 2″ of water. add 1/2 tsp Baking Soda and bring to a boil, then lower heat and simmer for about 1 – 1 1/2 hours until tender. Stir midway though cooking.
While the beans are cooking, prepare the following.
In a large bowl mix together the Maple Syrup, Brown Sugar, Onion, Dry Mustard, Salt and Pepper. Some may add a Granny Smith Apple chopped small. This is optional but give it a try.
- Remove beans from the heat and mix with the Maple Syrup mixture using about a 1/2 cup of the liquid
- Place 4 bacon strips in the bottom of a casserole dish, and add about 1″ of the Bean Mixture.
- Place 4 or 5 pieces of the Salt Pork on top.
- Add another layer of bean mixture and another 4 or 5 pieces of Salt Pork on top
- Place remainder of Bean Mixture in casserole dish and top with 4 strips of Bacon
- Cover and bake at 300 degrees for 5 or 6 hours.
I use a 7″ diameter 3 1/2″ deep casserole dish and 1 pound bean mixture just fits. One 4″ deep would be perfect.
Be sure to place a rimmed cookie sheet under the casserole dish to catch any over flow.
Let me hear from you on this recipe and if you have a favorite of your own.
