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Vermont Maple Stout Baked Beans
Welcome to another recipe, today we will be showing you how to make slow-cooked Vermont Maple Stout Baked Beans.
Slow-cooked Vermont Maple Stout Baked Beans is a delicious and easy to make recipe that is perfect for any occasion. This dish is made with white beans, Vermont maple syrup, and stout beer, and is slow cooked to perfection. The result is a rich and flavorful dish that is sure to please even the most discerning palate.
Slow-cooked Vermont Maple Stout Baked Beans is great with craft beer and Vermont maple syrup. The beans are slow-cooked with Vermont maple syrup and stout beer, and then baked in the oven. The result is a delicious, hearty dish that is perfect for a winter meal. The maple syrup and beer add a unique flavor to the beans, and the Vermont maple syrup gives them a lovely sweetness.
Why We Love This Recipe
A sweet and savory dish for gatherings or any occasion is the perfect way to show your guests how much you care. With its tantalizing blend of flavors, this dish is sure to please everyone at the table. Whether you’re serving it as an appetizer or a main course, this dish is sure to make a lasting impression.
Recipe Summary
- preparation time: 20 minutes
- cooking time: 10 hrs 25 minutes
- sitting time: 8 hrs
- total time: 18 hrs 45 minutes
- Servings: 10
Ingredient for Vermont Maple Stout Baked Beans
- ½ pound dried pinto beans
- ½ pound dried navy beans
- ½ teaspoon baking soda
- water to cover
- 12 ounces salt pork, rind removed
- 1 sweet white onion, cut into thick slices
- 1 (12 fluid ounce) can or bottle stout beer (such as 14th Star Brewing Company Maple Breakfast Stout)
- 1 ½ cups hot water
- ¼ cup Vermont maple syrup
- ¼ cup brown sugar
- 3 tablespoons molasses
- 2 tablespoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground paprika
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- ¾ teaspoon liquid smoke
- salt and ground black pepper to taste
Cooking Instructions
- 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.
- Drain beans, reserving 1 1/2 cups soaking liquid.
- Place beans in a slow cooker.
- 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.
- 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.
- 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.
- Cook on Low until beans are tender, about 10 hours.
- Drain to desired consistency before serving.
Nutritional Information
- Servings Per Recipe: 10
- Calories: 321.1
- % Daily Value *
- protein: 11.2g 22 %
- carbohydrates: 46.8g 15 %
- dietary fiber: 9.5g 38 %
- sugars: 15.9g
- fat: 9.4g 14 %
- saturated fat: 3.1g 15 %
- cholesterol: 9.1mg 3 %
- vitamin a iu: 121.8IU 2 %
- niacin equivalents: 2.9mg 23 %
- vitamin b6: 0.3mg 19 %
- vitamin c: 3.5mg 6 %
- folate: 205.2mcg 51 %
- calcium: 93.7mg 9 %
- iron: 3.1mg 17 %
- magnesium: 100.6mg 36 %
- potassium: 742.6mg 21 %
- sodium: 418.3mg 17 %
- thiamin: 0.3mg 28 %
- calories from fat: 84.5
