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Vermont Baked Beans

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  Dried pea beans 1 Pound
  Water 8 Cup (128 tbs)
  Bacon slices 5 , cut into 1 inch pieces
  Onion 1 Large, thinly sliced
  Maple syrup 1⁄2 Cup (8 tbs)
  Dark rum 1⁄4 Cup (4 tbs)
  Brown sugar 3 Tablespoon
  Butter 3 Tablespoon, melted
  Salt 1 Teaspoon

Place beans in a medium saucepan with 8 cups water.
Bring beans to a boil over medium heat.
Continue boiling for 2 minutes.
Remove beans from heat and let stand at room temperature for 1 hour.
Return to a boil, then reduce heat to a simmer and continue cooking for about 4 minutes.
Drain beans, reserving 2 1/2 cups liquid.
In a beanpot or heavy casserole dish, stir together beans, bacon, and onion.
In a small bowl, blend maple syrup, rum, brown sugar, butter, and salt.
Pour over beans and bacon.
Add reserved cooking liquid.
Stir mixture thoroughly.
Cover and bake in a 325° oven for 3 1/2 hours.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1678 Calories from Fat 384

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 24.7 g123.7%

Trans Fat 0 g

Cholesterol 105.4 mg35.1%

Sodium 2146.2 mg89.4%

Total Carbohydrates 286 g95.3%

Dietary Fiber 15.9 g63.7%

Sugars 162.6 g

Protein 41 g81.2%

Vitamin A 22.6% Vitamin C 38.5%

Calcium 18.9% Iron 14.3%

*Based on a 2000 Calorie diet


Vermont Baked Beans Recipe