Side Dish: United States – New England (Vermont) – Vermont Maple Baked Beans

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 15 min

Total 2 hrs 45 min

Ingredients

- 1 lb (454 g) dried navy beans (or small white beans)
- 6 oz (170 g) salt pork, diced (substitute: 8 slices bacon, approx. 225 g, if preferred)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 3/4 cup (180 ml) Vermont pure maple syrup
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) dry mustard powder
- 1 tbsp (15 ml) apple cider vinegar
- 2 cups (480 ml) water, plus more as needed (or low-sodium chicken/vegetable broth)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf

Instructions

Short Description:
A slow-baked New England-style bean side dish sweetened with Vermont maple syrup and simmered with salt pork and aromatics until thick and deeply flavored. It’s a classic accompaniment for barbecue, roasted meats, or a picnic spread.

Regional Notes:
This Vermont variation replaces or minimizes molasses/brown sugar in favor of Vermont pure maple syrup as the primary sweetener, giving the beans a distinctive maple-forward flavor. The use of salt pork (or bacon) and a low-and-slow oven bake maintains the New England baked-bean tradition while highlighting local maple syrup.

1. Sort the beans, removing debris, then rinse under cold water. Soak the beans overnight in cold water to cover by at least 3 inches (8 cm). For a quick soak, place beans in a pot with water, bring to a boil for 1 minute, remove from heat, cover and let sit 1 hour; drain and rinse.
2. Preheat the oven to 300°F (150°C). Drain the soaked beans and set aside.
3. In a 4- to 6-quart (4–6 L) Dutch oven or other ovenproof pot, add the diced salt pork over medium heat. Cook, stirring occasionally, until the fat renders and the pork pieces are lightly browned and some are crisp, about 6–8 minutes. If you used bacon, render until crisp and remove excess fat if desired.
4. Add the chopped onion to the pot and cook in the pork fat until translucent and starting to brown, about 6 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
5. Stir in the tomato paste, maple syrup, dry mustard, and apple cider vinegar until combined. Add the drained beans, 2 cups (480 ml) water (or broth), bay leaf, kosher salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer on the stovetop, about 8–10 minutes.
6. Cover the pot with a lid and transfer to the preheated oven. Bake at 300°F (150°C) for 2 to 2 1/2 hours, stirring once about halfway through baking. Check at 1 1/2 hours and add up to 1/2 cup (120 ml) additional hot water if the beans are drying out; the sauce should be thick but not dry.
7. For a thicker, slightly glazed top, remove the lid for the last 20–30 minutes of baking. Beans are done when tender and the sauce is rich and syrupy.
8. Remove from oven, discard the bay leaf, taste and adjust seasoning with salt and pepper if needed. Let rest 10–15 minutes before serving; flavors deepen if made a day ahead and gently reheated.