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Members of the Hazen family have lived on North Hero Island (pop. 624) for more than two hundred years.  Chauncey Hazen planted his first crop of Yellow Eye beans in  about 1853.  Linn Hazen and his children still grow them on the original family farm, just 3 miles up the road.
 
Whether it's the purity of Vermont air, the soil left by the ice age, or Lake Champlain's clear waters, these are the best beans you will ever eat!  We guarantee that, or your money back.

Your order will arrive with an ancient Hazen baked-bean recipe that reads as follows

Gramma Fern's Recipe
Hazen Baked Beans
Serves a pot full of people.
 
Wash and soak 2lbs beans overnight.  Drain off cooking liquid and rinse in cold water.  Cover with fresh water and simmer on the stove for about 20 minutes, or until the beans become soft.  The skins should fluff up when slightly blown upon.  Now strain off the cooking liquid, but save it.
 
Pre-heat your oven to 225 degrees.   Place beans in a 2-3 qt. bean pot or large roasting pan.  Using the saved liquid, fill to 2/3 of the bean level.  Mix in one medium diced onion, 1/2 lb. lean diced salt pork, 1/4c. sugar, 2Tbsp. brown sugar, 1/2Tbsp. Dijon mustard, 1c. maple syrup, 2 tsp. tomato paste, 1/2 tsp. ginger.
 
Add just enough cooking liquid to cover beans.  Cover tightly and bake for 10-12 hours, checking to keep beans covered in reserved cooking liquid.  Now ring the dinner bell for a Lake Country dinner! 

Net wt 2lbs. 908 grams