 |
|
|
 |
 |
|
 |
|
|
Vermont Baked Beans
|
|
|
|
|
|
|
No one geographical area of our country can claim baked beans as their own. They do, however, vary greatly in flavor and this New England style recipe is typically sweet and delicious. |
|
|
|
|
2 tablespoons |
|
butter or margarine |
|
1 cup |
|
chopped onions |
|
1 teaspoon |
|
minced fresh ginger root, (or 1/3 teaspoon dry ginger) |
|
1/2 teaspoon |
|
dry mustard
|
|
1/2 teaspoon |
|
salt, (or to taste) |
|
1/4 teaspoon |
|
black pepper |
|
1 cup |
|
maple syrup |
|
1 48-ounce jar |
|
Randall Great Northern Beans, drained
and rinsed |
|
2 |
|
slices bacon, cut into fourths |
|
|
|
|
|
 |
Melt the butter in a skillet. Add the onions and sauté, stirring, for 5 minutes. |
|
In a mixing bowl, gently stir together the onion mixture with the ginger, mustard, salt, pepper, syrup and Randall Great Northern Beans. |
|
Pour into a baking dish and top with the bacon pieces. |
|
Bake in the center of a preheated 400° oven for 1 hour or until bacon is browned. |
|
8 to 10 servings. |
|
|
|
For a typical “Boston Baked Bean” flavor, substitute 1/2 cup molasses and 1/2 cup light brown sugar for the maple syrup. Less expensive and also tasty. |
|
