Vermont Maple Baked Beans
Blog Owner • March 14, 2017
2 lbs. dried beans, yellow eyes, navy or any other.
1/2 lb of lean salt pork ( Optional)
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried mustard
1 medium size onion, peeled
1 1/2 cups pure Vermont Maple syrup
Wash and pick over beans. Cover with cold water, add soda and soak overnight. In the morning rinse bean and boil gently in fresh water until skins wrinkle. Drain off bean water and retain. Preheat oven to 325 degrees. Place onion in the bottom of a bean pot or baking dish. Add remaining ingredients. Score the pork and place on top of the beans. Pour in bean water just to cover. Bake, covered, for about 8 hours. Check periodically adding bean water as needed. For the last hour cook uncovered to brown the top.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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