On the Menu Today~
Vermont Baked Beans
With summer right around the corner…
it’s time to get out those bean recipes.
This bean recipe calls for maple syrup,
a Vermont favorite,
a Canadian favorite and
a Wisconsin favorite~
Which reminds me….
I need to stop at
Bear Paw Scout Camp
to pick up some
Bear Paw Maple Syrup
It’s Maple Syrup Time!!
Check out this post from last year~ It’s Maple Syrup Time
…the sound of the red-winged blackbird.
The song of the red-winged blackbird for me,
is a sure sign that the long winter is over and
Spring is finally here.
Excerpt From the book:
Birds of Minnesota and Wisconsin
“The sound of the season’s first Red-winged Blackbird
may be the remedy for a birder’s winter blahs.
The males get an early start on the season,
arriving in our marshes and
wetlands a week or so before the females,
often in early to mid-March.
In the females’ absence,
the males stake out territories through song and visual displays.
The male’s bright red shoulders and
short, raspy song are his most important tools
in the often intricate strategy he employs to defend his territory from rivals.
A flashy and richly voiced male
who has managed to establish a large and productive territory
can attract several mates to his cattail kingdom.”
dry great northern beans or navy beans
to cover beans
salt pork, sliced
pure maple syrup
- Soak beans in cold water overnight. Drain. Cover beans with fresh cold water, par-boil beans. Boil for 10 minutes. Drain, reserving liquid.
- Place 3 or 4 slices of salt pork in the bottom of a bean pot, add half the beans, onion and more salt pork. Cover with remaining beans and 3 slices of salt pork (Ending with salt pork)
- Stir together the maple syrup, molasses, mustard and salt. Pour over beans.
- Cover bean mixture with reserved bean water.
- Bake at 325º for 4 to 6 hours
Here is another wonderful recipe using maple syrup:
Maple Steel Cut Oatmeal
Note:*All opinions and views stated here are my own.
I have not been compensated by any company mentioned in this post*