Baked beans aren’t just a Boston thing.
For a unique spin on baked beans, try taking a road trip one state north and make baked beans, Vermont-style!
What’s the difference with these baked beans? Unlike traditional baked bean recipes that use molasses or brown sugar for thickening and sweetening, these are maple syrup baked beans!
Maple syrup is lighter and sweeter than molasses. The result is a batch of baked beans that isn’t quite as thick as other baked beans and has even more sweetness. However, don’t start thinking this recipe will be super sugary.
Maple syrup also brings out a little bit of spice-like depth of flavor that really accentuates additional spices like the fresh ginger, mustard, and pepper that give these beans lots of dimensions that help balance out the sweetness of maple syrup.
Don’t worry, bacon still has a home in this recipe! The saltiness and fattiness of the bacon gives it some smoke similar to traditional baked beans.
Of course, authentic Vermont maple syrup is ideal, but not always practical. There are lots of great maple syrup brands available at your local grocery store, so the real thing is not an absolute necessity to enjoy these delicious beans.
Ingredients
- 2 Tbsp. butter or margarine
- 1 cup chopped onions
- 1 tsp. minced fresh ginger root, (or 1/3 tsp. dry ginger)
- 1/2 tsp. dry mustard
- 1/2 tsp. salt, (or to taste)
- 1/4 tsp. black pepper
- 1 cup maple syrup
- 4 1/2 cups of Randall Great Northern Beans, drained and rinsed
- 2 slices bacon, cut into fourths
Instructions
- Melt the butter in a skillet. Add the onions and sauté, stirring, for 5 minutes. In a mixing bowl, gently stir together the onion mixture with the ginger, mustard, salt, pepper, syrup and Randall Great Northern Beans.
- Pour into a baking dish and top with the bacon pieces. Bake in the center of a preheated 400° oven for 1 hour or until bacon is browned.
- 8 to 10 servings.
It’s just not summer without baked beans at your barbecue!
And for something different, try this delicious recipe made with Randall Great Northern Beans, for breakfast with pancakes, eggs or french toast.
