Vermont Baked Beans

Cooking Light 2009

• Ready In: 3 hrs 10 mins
• Serves: 12

Ingredients

• 1  lb dried navy beans (about 2 cups)
•  cooking spray
• 1 1⁄2 cups  chopped yellow onions
• 1⁄2 cup  diced salt pork (about 4 ounces)
• 5 1⁄2 cups water
• 3⁄4 cup maple syrup, divided
• 1 1⁄2 tablespoons Dijon mustard
• 1  teaspoon salt
• 1⁄4 teaspoon  hot pepper sauce

Directions

1. 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. Drain beans.
2. Preheat oven to 325°.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; sauté 5 minutes.
4. 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.
5. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.