You are here: Home » Recipes » Vermont Baked Beans Vermont Baked Beans Recipe by Eaton's SugarhouseKitchen Tested Yield 8 servings Prep 20 minutes Cook 5 1/2 hours Baked from dried beans, this hearty side dish is slightly sweet with the flavor of maple syrup and so much lighter and fresher tasting that meat-laden baked beans. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 pound navy or pea beans, soaked in water overnight1/4 cup vegetable oil1 cup chopped onions1/2 cup pure maple syrup1/2 cup canned tomato puree or crushed tomatoes2 tablespoons molasses1 tablespoon Dijon mustard1/2 cup brown sugar1 teaspoon salt Instructions Drain beans and combine with 4 quarts fresh hot water in large pot. Bring to boil and reduce heat. Simmer, partially covered, just until tender, 1 1/2 to 2 hours. Drain, reserving cooking water. Place beans in a large, shallow baking dish. While the beans cook, heat oil in large skillet. Sauté onions until tender. Remove from heat. Preheat oven to 325F. Whisk together 1 cup of reserved cooking water, maple syrup, tomato purée, molasses, mustard, brown sugar and salt in a medium bowl. Add sautéed onion and syrup mixture to beans; stir well. Cover dish tightly. Bake 2 1/2 to 3 1/2 hours, until beans are tender. Check periodically to make sure they have enough liquid, adding more reserved cooking water if necessary. Recipe courtesy of Eaton’s Sugarhouse, South Royalton, Vt.