Best 3 Vermont Baked Beans Recipes
Baked beans offer a delightful blend of savory and sweet flavors, making them a hearty and comforting dish enjoyed by many. Originating in New England, particularly in the state of Vermont, these baked beans carry a rich history and a unique recipe passed down through generations. In this article, we'll explore the classic Vermont baked beans recipe, along with variations that add a modern twist to this traditional dish. Indulge in the smoky, tangy, and subtly sweet flavors of these delectable beans, perfect for gatherings, potlucks, or a cozy dinner at home. Discover the secrets behind the perfect baked beans, from choosing the right beans to mastering the art of slow cooking. Additionally, we'll provide tips for achieving the perfect balance of flavors and suggest creative ways to serve this versatile dish. Whether you prefer the classic recipe or are looking for innovative variations, this article has something for every baked beans enthusiast.
Check out the recipes below so you can choose the best recipe for yourself!
VERMONT MAPLE STOUT BAKED BEANS
Slow-cooked baked beans featuring craft beer and Vermont maple syrup. A sweet and savory dish for gatherings or any occasion.
Provided by 14th Star Brewing Co.
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 18h45m
Yield 10
Number Of Ingredients 19
Steps:
- Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
- Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
- Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
- Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
- Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
- Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 46.8 g, Cholesterol 9.1 mg, Fat 9.4 g, Fiber 9.5 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 418.3 mg, Sugar 15.9 g
VERMONT BAKED BEANS
These baked beans are nothing like the canned variety you may be used to. The rich sauce has wonderful smokiness from chopped bacon and a subtle sweetness from maple syrup.-Elizabeth Horton, Brattleboro, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Soak beans according to package directions. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add water. Bring to a boil., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain. Stir the onion, syrup, salt, mustard, pepper and bacon into the beans., Cover and bake at 300° for 3 to 3-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes.
Nutrition Facts : Calories 317 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 784mg sodium, Carbohydrate 56g carbohydrate (19g sugars, Fiber 9g fiber), Protein 14g protein.
VERMONT BAKED BEANS
Make and share this Vermont Baked Beans recipe from Food.com.
Provided by dicentra
Categories Beans
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
- Preheat oven to 325°.
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; sauté 5 minutes.
- Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally.
- Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.
Nutrition Facts : Calories 187.9, Fat 0.7, SaturatedFat 0.1, Sodium 226, Carbohydrate 38.1, Fiber 9.6, Sugar 14.2, Protein 8.8
Tips:
- Soaking the beans overnight helps reduce cooking time and makes them more digestible.
- Using a variety of beans, such as kidney beans, pinto beans, and navy beans, adds flavor and texture to the dish.
- Adding vegetables like onions, celery, and carrots provides sweetness and depth of flavor.
- Using a combination of maple syrup and brown sugar creates a rich, caramelized sauce.
- Cooking the beans in a covered baking dish helps them cook evenly and retain their moisture.
- Adding a piece of salt pork or ham hock adds a smoky, savory flavor to the beans.
- Serving the beans with cornbread or biscuits makes a hearty and satisfying meal.
Conclusion:
Vermont Baked Beans is a classic New England dish that is perfect for potlucks, picnics, and family gatherings. With its combination of savory beans, sweet and tangy sauce, and smoky flavor from the salt pork or ham hock, this dish is sure to be a hit. Soaking the beans overnight and using a variety of beans adds flavor and texture, while the addition of vegetables provides sweetness and depth of flavor. Cooking the beans in a covered baking dish helps them cook evenly and retain their moisture. Serve Vermont Baked Beans with cornbread or biscuits for a hearty and satisfying meal.
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