These Vermont Baked Beans are a wonderful recipe for a cookout. Slow cooked white beans incorporate plenty of maple syrup and chunks of bacon.
Simmered on the stove, and then baked to finish them off, this recipe is a favorite for this much-loved side dish. 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
Vermont Baked Beans
- 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
- 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.
- 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.