These Vermont Baked Beans are a wonderful recipe for a cookout. Slow cooked white beans incorporate plenty of maple syrup and chunks of bacon. Those are the two ingredients that make this a tell-tale Vermont recipe.
How to make Vermont Baked Beans:
The first step is preparing the beans. They’re rinsed and soaked overnight.
The next day, onion is cooked with the bacon in a Dutch oven. Then the beans are added in with water, some of the maple syrup and the rest of the ingredients. The mixture is brought to a boil, and then the pot is placed into the oven for slow baking. When it’s time to serve, the beans will be tender and the sauce will have thickened. The last of the maple syrup is stirred in.
The rich sauce has wonderful smokiness from chopped bacon and a subtle sweetness from maple syrup. Enjoy!
These baked beans are gluten-free adaptable – please see the tips included in the recipe card at the end of this post.
Here are a few more recipes for beans that you might like to try:
- Roasted Garbanzo Beans with Garlic and Swiss Chard
- Sweet and Spicy Baked Beans
- Instant Pot Refried Beans
- Spicy Black Beans with Onion and Bacon
- Crockpot Cowboy BBQ Beans
- Rubio’s “No Fried” Pinto Beans
- Pioneer Woman’s Beans and Cornbread
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Vermont Baked Beans
Recipe Details
Ingredients
- 16 ounces dried navy beans (about 2 cups)
- 1½ cups chopped yellow onion
- ½ cup diced bacon or salt pork (about 4 ounces)
- 5½ cups water
- ¾ cup maple syrup, divided
- 1½ tablespoons Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon Tabasco sauce
Instructions
- Sort and rinse the beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain the beans.
- Preheat the oven to 325°F.
- Heat a Dutch oven over medium-high heat. Coat a pan with cooking spray. Add the onion and bacon to the pan; sauté 5 minutes. Add the beans, 5½ cups water, ½ cup syrup, mustard, salt, and Tabasco; bring to a boil.
- Cover, remove from stove and place into the oven. Bake for 2½ hours or until the beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until the mixture begins to thicken. Stir in the remaining ¼ cup of syrup; serve.
Notes
- If preparing this recipe as GLUTEN FREE- keep a few things in mind: use a brand of bacon that you know is GF. Pure maple syrup is GF. Grey Poupon Dijon and Tabasco brands are both listed as GF.
