Vermont Baked Beans

These had a mild flavor that needs a strong accompaniment. Would be good for potlucks.

1 pound dried navy beans (about 2 cups)
Cooking spray
1 tablespoon onion powder
1/2 cup diced salt pork or bacon (about 4 ounces)
5 1/2 cups water
3/4 cup maple syrup, divided
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon hot pepper sauce (such as Tabasco)


1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand overnight. Drain beans.

2. Preheat oven to 325°.

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





--Adapted from Cooking Light magazine