October 31, 2008, Newsletter Issue #188: Vermont Maple Baked Beans
Tip of the Week
2 lbs. dried beans, yellow eye, navy or other
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1 medium-sized onion, peeled
1-1/2 cup Pure Vermont Maple Syrup
Wash and pick over beans. Cover with cold water and soak overnight. In the morning rinse beans and boil gently in fresh water until skins wrinkle. Drain off bean water and retain. Pre-heat oven to 325 degrees. Place onion in the bottom of a bean pot or casserole. Add remaining ingredients. Pour in bean water just to cover. Bake covered, for about 4 hours. Check periodically, adding bean water as needed. For the last hour cook uncovered to brown top. Serves 10+
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