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 Morse Farm 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

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