Vermont Maple Baked Bean

Item # PA-1002-01
Price $6.50
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Product Description

A classic New England Saturday night tradition.New England style baked beans became popular Saturday tradition primarily because it was an economical and efficient way for the region's large Puritan population to observe the Sabbath.

Ingredients: Navy, Jacob's Cattle, Yellow Eye and/or Soldier beans, salt, spices, and black pepper.

Additions:
4 c. cold tap or spring water
1/2 c. Vermont Maple Syrup
1/2 c. packed dark brown sugar
seasoning packet (included)
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 (1/2lb)

Cooking 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 the beans and place them in a large pot with 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. Removed cooked beans from heat. Pour the beans (liquid included) into maple syrup mixture and gently but thoroughly stir the blend. Place 1/2 of the bean mixture into 2 1/2 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 5 hours. Check every 2 hours to add water if necessary.

Vegetarian Style-Leave out the bacon. Instead, add 1/2 cup of your favorite hickory smoked barbeque sauce at step 2(a).

Serves 8-10. Enjoy

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