VERMONT BAKED BEANS
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1 lb dried navy beans (about 2 cups)
cooking spray
1½ cups chopped yellow onion
½ cup diced bacon or salt pork (about 4 ounces)
5½ cups water
¾ cup maple syrup, divided
1½ Tbs dijon mustard
1 tsp salt
¼ tsp tabasco sauce
1. 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.
2. Preheat oven to 325°F.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and bacon to pan; sauté 5 minutes. Add beans, 5½ cups water, ½ cup syrup, mustard, salt, and tabasco; bring to a boil.
4. Cover, remove from stove and place into the oven. Bake for 2½ hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining ¼ cup of syrup; serve.
Servings: 12
Yield: Serving Size: 1/2 cup
Nutrition Facts
Amount Per Serving
Calories 233
Calories From Fat (19%) 45
Total Fat 4.96g
Saturated Fat 1.47g
Cholesterol 6.43mg
Sodium 303.08mg
Potassium 540.04mg
Carbohydrates 38.67g
Dietary Fiber 9.55g
Sugar 14.30g
Net Carbohydrates 29.12g
Protein 9.81g
WW Points: 6
Recipe Source: Adapted from Cooking Light
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