Name: Vermont Maple Stout Baked Beans
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Dried pinto beans - ½ pound; Dried navy beans - ½ pound; Baking soda - ½ teaspoon; Water to cover - ½ teaspoon; Salt pork, rind removed - 12 ounces; Sweet white onion, cut into thick slices - 1; Stout beer (such as 14th Star Brewing Company Maple Breakfast Stout) - 1 (12 fluid ounce) can or bottle; Hot water - 1 ½ cups; Vermont maple syrup - ¼ cup; Brown sugar - ¼ cup; Molasses - 3 tablespoons; Balsamic Vinegar - 2 tablespoons; Worcestershire sauce - 1 teaspoon; Ground paprika - 1 teaspoon; Garlic salt - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Mustard powder - 1 teaspoon; Liquid smoke - ¾ teaspoon; Salt and ground black pepper to taste - ¾ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vermont Maple Stout Baked Beans

1. Dried pinto beans - ½ pound

2. Dried navy beans - ½ pound

3. Baking soda - ½ teaspoon

4. Water to cover - ½ teaspoon

5. Salt pork, rind removed - 12 ounces

6. Sweet white onion, cut into thick slices - 1

7. Stout beer (such as 14th Star Brewing Company Maple Breakfast Stout) - 1 (12 fluid ounce) can or bottle

8. Hot water - 1 ½ cups

9. Vermont maple syrup - ¼ cup

10. Brown sugar - ¼ cup

11. Molasses - 3 tablespoons

12. Balsamic Vinegar - 2 tablespoons

13. Worcestershire sauce - 1 teaspoon

14. Ground paprika - 1 teaspoon

15. Garlic salt - 1 teaspoon

16. Freshly ground black pepper - 1 teaspoon

17. Mustard powder - 1 teaspoon

18. Liquid smoke - ¾ teaspoon

19. Salt and ground black pepper to taste - ¾ teaspoon

How to cook deliciously - Vermont Maple Stout Baked Beans

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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