Vermont Baked Beans
|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|
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.