Vermont Baked Beans

Vermont Baked Beans are a far cry from the canned variety you may be accustomed to. This recipe, hailing from the picturesque state of Vermont, offers a rich and flavorful dish with a delightful smokiness from chopped bacon and a subtle sweetness from maple syrup. Created by Elizabeth Horton, these baked beans are a true taste of Vermont’s culinary traditions.

Unlike their quick and easy canned counterparts, Vermont Baked Beans require a bit more time and effort, but the results are well worth it. The beans are soaked overnight, then simmered to tender perfection in a Dutch oven, allowing them to absorb all the flavors of the accompanying ingredients.

The combination of thick-sliced bacon, chopped onion, maple syrup, salt, ground mustard, and coarsely ground pepper creates a robust and well-balanced sauce that coats the tender beans. As the beans bake low and slow, the flavors meld together, resulting in a comforting and satisfying dish.

INGREDIENTS:

• 1 pound dried navy beans
• 4 cups water
• ½ pound thick-sliced bacon strips, chopped
• 1 large onion, chopped
• ⅔ cup maple syrup
• 2 teaspoons salt
• 1 teaspoon ground mustard
• ½ teaspoon coarsely ground pepper

PREPARATIONS:

1. Soak the navy beans according to the package directions. Drain and rinse the beans, discarding the soaking liquid.
2. Place the beans in a Dutch oven and add 4 cups of water. Bring to a boil.
3. In a large skillet, cook the chopped bacon over medium heat until crisp. Drain the bacon.
4. Stir in the chopped onion, maple syrup, salt, ground mustard, and coarsely ground pepper into the beans.
5. Cover the Dutch oven and bake at 300°F for 3 to 3½ hours, stirring every 30 minutes, or until the beans are tender and reach the desired consistency.

YIELD:

Makes 8 servings.

PREP/BAKE TIME:

Preparation: 15 minutes + soaking time. Baking: 3 to 3½ hours.

SPECIAL INSTRUCTIONS:

• Soak the navy beans overnight to ensure they cook evenly and become tender.
• Stir the beans every 30 minutes while baking to prevent them from sticking and to distribute the flavors evenly.
• Adjust the baking time as needed to achieve the desired consistency.

TIPS:

• For a vegetarian version, omit the bacon and use vegetable broth instead of water for cooking the beans. Add smoked paprika or liquid smoke to enhance the smoky flavor.
• Serve Vermont Baked Beans as a side dish to accompany grilled meats, sausages, or a classic New England boiled dinner.
• Leftover beans can be refrigerated for a few days and reheated for future meals.

In conclusion, Vermont Baked Beans offer a taste of true New England flavor with their rich and smoky sauce, enhanced by the sweetness of maple syrup. This recipe, crafted by Elizabeth Horton, showcases the culinary traditions of Vermont and takes baked beans to a whole new level of deliciousness.

While these baked beans require some time and patience, the result is a comforting and flavorful dish that is well worth the effort. The navy beans are soaked overnight to ensure even cooking and tenderness. As they simmer in a Dutch oven, they absorb the flavors of thick-sliced bacon, chopped onion, maple syrup, salt, ground mustard, and coarsely ground pepper.

The low and slow baking process allows the flavors to meld together, resulting in a robust and well-balanced sauce that coats the tender beans. The smokiness from the bacon and the subtle sweetness from the maple syrup create a harmonious combination that is sure to satisfy your taste buds.

Serve Vermont Baked Beans as a side dish to complement grilled meats, sausages, or a classic New England boiled dinner. The leftovers can be refrigerated and reheated for future meals, ensuring that the delicious flavors continue to delight.

Whether you’re a fan of traditional New England cuisine or simply looking for a flavorful and comforting dish, Vermont Baked Beans are an excellent choice. Soak the beans, gather your ingredients, and embark on a culinary journey to Vermont with this delicious recipe.