Vermont Baked Beans

Name: Vermont Baked Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps Dijon mustard; 473 milliliters pound dried navy beans (about; 177 milliliters maple syrup, divided; 0 teaspoons hot pepper sauce (such as Tabasco); 1 teaspoon salt; 113 grams 1/2 cup diced salt pork (about; 1 liters water; 355 milliliters chopped yellow onion

You can never have too many side dish recipes, so give Vermont Baked Beans a try. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 251 calories, 9g of protein, and 8g of fat per serving. This recipe serves 12. A mixture of dijon mustard, navy beans, maple syrup, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.

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Beans

Water

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Bowl

Drain beans.

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Beans

Preheat oven to 32

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Oven

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Dutch Oven

Frying Pan

Add onion and pork to pan; saut 5 minutes.

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Onion

Pork

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Frying Pan

Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325 for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.

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Hot Sauce