Vermont Baked Beans

Vermont Baked Beans
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 minutes
  • Cook: 5 1/2 hours


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

Nutritional Info *per serving

  • Calories 386
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 409mg
  • Carbohydrate 68g
  • Fiber 14g
  • Sugars 32g
  • Protein 13g