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Vermont Maple Stout Baked Beans

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Vermont Maple Stout Baked Beans



Ingredients :

  • 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
  • Methods :

  • 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.
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