Vermont Maple Baked Beans

Recipes taken from “The Official Vermont Maple Cookbook” Second Edition published by the Vermont Maple Foundation

  • 2 lbs. dried beans, yellow eye, navy or other
  • ½ lb. lean salt pork (optional)
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 medium-sized onion, peeled
  • 1 ½ 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 325⁰. 

  • 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.

Serves 10