A New England classic. A miniature bottle of pure Vermont maple syrup is included. Serves 8-10. Best seller!

Prep time: 15 minutes

Cook time: 6 hours slow cook

Vermont Maple Baked Beans

Ingredients to have on hand

4 c. cold tap water

½ c. maple syrup (4 oz.) Note: The attached bottle is .5 oz. If you do not have the additional 3.5 oz. of syrup, add an extra ½ c. of brown sugar.

½ c. packed dark brown sugar

Seasoning packet (enclosed)

2 c. chopped onion (2 medium)

1 Granny Smith apple (large), cored and coarsely chopped

8 slices thick cut Vermont corn cob smoked bacon, or your favorite bacon (1/2 lb.)

Directions

1)     Carefully sort through and thoroughly wash beans.  Soak beans 4 hours or overnight in water to cover 2 inches above beans.  Drain and rinse beans and place them in a large pot with the 4 cups cold water.  Cover and bring to a boil.  Reduce heat to medium low and cook for one hour.

2)     While the beans are cooking, prepare the following:

a.       In a large mixing bowl, stir together the maple syrup, brown sugar and seasoning packet.

b.      Add the chopped onion and apple to the maple syrup mixture.

c.       Fry the eight strips of bacon until crisp.  Drain on paper towels.

3)     Remove cooked beans from heat.  Pour the beans (liquid included) into the maple syrup mixture and gently but thoroughly stir to blend.  Place ½ of the bean mixture into a 2 ½ to 3 qt. casserole dish.  Lay four pieces of cooked bacon on beans, then add the remaining bean mixture.  Top the beans with the remaining four slices of bacon.  Cover and bake at 300^○ for five hours.  Check every 2 hours to add water if necessary.

Vegetarian Style – Leave out the bacon.  Instead, add ¼ cup of your favorite hickory smoked barbeque sauce at step 2(a).

On Saturday night, gather your family together and serve these delicious baked beans with freshly steamed New England Brown Bread, cole slaw, homemade vegetable soup and applesauce.

Serves 8-10.  Enjoy!

Contents:  navy, Jacob’s Cattle, yellow Eye and/or Soldier beans, salt, spices and black pepper.