Vermont Maple Stout Baked Beans

Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.

• Preparation Time: 20 mins
• Cooking Time: 10 hr
• Total Time: 10 hr 20 mins
• Calories: 321 Calories

Ingredients

• ½ teaspoon baking soda
• water to cover
• 1 teaspoon freshly ground black pepper
• ¼ cup brown sugar
• 3 tablespoons molasses
• 1 teaspoon garlic salt
• salt and ground black pepper to taste
• 1 ½ cups hot water
• 1 teaspoon mustard powder
• 1 teaspoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground paprika
• ½ pound dried pinto beans
• ½ pound dried navy beans
• 12 ounces salt pork, rind removed
• 1 sweet white onion, cut into thick slices
• ¼ cup Vermont maple syrup
• ¾ teaspoon liquid smoke

Recipe Instructions

Step 1

Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.

Step 2

Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.

Step 3

Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.

Step 4

Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.

Step 5

Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.

Step 6

Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.