Vermont Maple Baked Beans
Vermont Maple Baked Beans offer a rich, smoky flavor with sweet maple syrup and hearty beans, perfect for family dinners or outdoor gatherings with a comforting touch.
Ingredients
Instructions
- Soak the dried beans overnight in water.
- In the morning, parboil the beans until the skins crack when blown upon.
- Cut the onion into quarters and place them in the bottom of a bean pot.
- Add the parboiled beans to the bean pot.
- Mix the brown sugar, Vermont maple syrup, dry mustard, pepper, and salt with 1 pint of boiling water.
- Pour this mixture over the beans and salt pork in the bean pot.
- Add more boiling water if necessary to cover the beans.
- Bake at 300°F for 6 hours or more, adding boiling water as needed during cooking.
Tips & Substitutions
For a deeper flavor, try adding a dash of Worcestershire sauce or some chopped garlic. If you prefer a vegetarian version, omit the salt pork or bacon and consider adding smoked paprika for a smoky taste. Make sure to soak the beans overnight to ensure even cooking and tenderness. Pairing these beans with cornbread, like in classic American recipes, enhances the meal.
Serving Suggestions
Serve these Vermont Maple Baked Beans alongside grilled meats, like BBQ ribs or chicken, to complement their sweetness. They're also a hearty addition to a potluck spread, pairing nicely with dishes like Mrs. Morrows Meat Loaf. Garnish with fresh parsley for a pop of color and freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water to the beans and warm them on the stovetop over low heat, stirring occasionally, or microwave in a covered dish until heated through. You can also freeze baked beans for longer storage, up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vermont Maple Baked Beans contains roughly 150 calories, with 3g protein, 20g carbohydrates, and 8g fat. It is an excellent source of vitamin C (104% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1121mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for a quicker option. If using canned beans, rinse and drain them, then skip the soaking and parboiling steps. Reduce the baking time to about 1-2 hours, just enough to meld the flavors.
What can I use instead of Vermont maple syrup?
If you don't have Vermont maple syrup, you can substitute it with another type of pure maple syrup or use honey for a different sweetness. Keep in mind that the flavor will change slightly, but it will still be delicious.
How can I make these beans spicier?
To add heat, consider incorporating diced jalapeños or a pinch of cayenne pepper into the bean mixture. You can also serve the beans with hot sauce on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).