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Vermont Maple Stout Baked Beans
Vermont Maple Stout Baked Beans
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Prep Time:
20 minutes
Cook Time:
625 minutes
Total Time:
1125 minutes
Maple breakfast stout, syrup, salt pork, and beans simmered to create sweet and savory baked beans.
Ingredients:
  • 0.5 pound dried pinto beans
  • 0.5 pound dried navy beans
  • 0.5 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)
  • 1.5 cups hot water
  • 0.25 cup Vermont maple syrup
  • 0.25 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
  • 0.75 teaspoon liquid smoke
  • salt and ground black pepper to taste
Instructions:
  • In a large pot, mix pinto beans, navy beans, and baking soda. Pour enough water to cover the beans by 2 inches. Bring to a boil over medium-high heat. Boil for 5 minutes, then remove from heat and let sit for 8 hours to soak.
  • Strain the beans, saving 1 1/2 cups of the soaking liquid. Transfer the beans to a slow cooker.
  • Sear salt pork in a large skillet over high heat until golden brown on both sides, about 3 to 5 minutes per side. Cut into small chunks and transfer to the slow cooker.
  • Sauté the onion in the skillet with the leftover pork fat over medium-high heat until translucent, about 5 minutes; then transfer it to the slow cooker.
  • In a bowl, mix together stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke. Pour the flavorful sauce over beans, pork, and onions in the slow cooker, and include the reserved bean soaking liquid.
  • Simmer beans on Low for 10 hours until tender. Adjust consistency by draining before serving to your preference.

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