Vermont Baked Beans Recipe
Ingredients
| Pea beans | 1 pound, dried | |
| Water | 8 Cup (16 tbs) | |
| 5 slices bacon, cut into 1-inch pieces | ||
| Onion | 1 Large, thinly sliced | |
| Maple syrup | 1/2 Cup (16 tbs) | |
| Dark rum | 1/4 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| Butter | 3 Tablespoon, melted | |
| Salt | 1 Teaspoon | |
Directions
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.
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.
Chef
