Vermont Maple Baked Beans
Description
A classic recipe for a cold day. By the time the beans are done, your house will be nice and toasty. Use local dried beans if available.
Ingredients
| 1 | Teaspoon (Metric) | salt |
| 1 | Pinch | baking soda |
| 1⁄2 | Teaspoon (Metric) | mustard, dried |
| 1 | onion (peeled) | |
| 3⁄4 | Cup | maple syrup (try Purrinton in Bulk or Hillsboro Sugarworks by the jug) |
| 1 | Pound | beans, yellow-eye (try the local ones) |
Instructions
Wash and pick over beans. Cover with cold water, add soda, and soak overnight. In the morning, rinse beans and boil gently in fresh water to cover until just tender, about 1 hour. Drain off bean water and retain. Preheat oven to 325. Place onion in the bottom of a heavy, oven-proof casserole dish. Add remaining ingredients. Pour in bean water just to cover. Bake, covered, for 3 or more hours. Check periodically, adding bean water as needed. For the last hour cook uncovered to brown top.
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