Vermont Baked Beans

Kitchen 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.

Vermont Baked Beans with Maple Syrup
Mark Boughton Photography / styling by Teresa Blackburn


1 pound navy or pea beans, soaked in water overnight
1/4 cup vegetable oil
1 cup chopped onions
1/2 cup pure maple syrup
1/2 cup canned tomato puree or crushed tomatoes
2 tablespoons molasses
1 tablespoon Dijon mustard
1/2 cup brown sugar
1 teaspoon salt


  1. 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.
  2. While the beans cook, heat oil in large skillet. Sauté onions until tender. Remove from heat.
  3. Preheat oven to 325F.
  4. Whisk together 1 cup of reserved cooking water, maple syrup, tomato purée, molasses, mustard,  brown sugar and salt in a medium bowl.
  5. 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.