Return to Content

Vermont-Style Baked Beans (1992)

Vermont-Style Baked Beans (1992)
0 votes, 0.00 avg. rating (0% score)
by in Sep 2010

Total Time: 30

Yield: 6 to 8 servings

We found literally hundreds of recipes for baked beans. We couldn't test all of them, but this maple-laced, slow-cooked dish ranks high among our favorites. We love the bacon, but be sure to use a brand that's not too smoky, to avoid overpowering the rest of the party. (We got ours at Singletons' General Store in Proctorsville, Vermont; Yellow-eye beans are a traditional Maine crop, but navy beans are a good substitute (although they don't hold their shape as well).


  • 1 pound Maine yellow-eye beans
  • 1/2 teaspoon baking soda
  • 1 medium onion
  • 1 bay leaf
  • 1 clove
  • 1/2 pound cob-smoked bacon, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon dry mustard
  • 1/4 cup maple syrup (or to taste)
  • 1 teaspoon salt
  • 2-3 tablespoons sweet mustard
  • 1-2 tablespoons cider vinegar (or to taste)


Pick over beans; discard debris. Soak overnight in fresh water, just enough to cover. The next day, discard the water; cover beans with fresh water and bring them to a rapid boil for about 20 minutes, or until tender. Add baking soda and stir well. Drain beans, reserving the liquid.
Heat oven to 350°. Peel onion, and pin bay leaf to it with clove; set aside. Leave 6 bacon strips whole; cut the rest into half-inch pieces. Line the bottom of a 3-quart bean pot (or Dutch oven) with 3 bacon strips.
In a medium-size bowl, combine beans, bacon pieces, pepper, dry mustard, maple syrup, and salt. Spoon mixture into pot and nestle onion in the center. Arrange remaining bacon strips on top. Add enough reserved liquid to cover beans, and cover the pot with the lid. Cook 4 to 5 hours or until beans are tender and flavorful. If beans start to dry out, add more reserved liquid. Leave the pot uncovered for the last half-hour or so to let beans brown.
Just before serving, mix sweet mustard and vinegar and stir into beans. Adjust seasoning, adding salt, maple syrup, mustard, or vinegar to taste. Beans should be a little sweet, a little spicy, and well seasoned.

Updated Monday, August 23rd, 2010
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111