Maine baked beans and corn bread or biscuits or brown bread are a Saturday night ritual in this part of Maine.
Servings: 2 quart bean potCook Time: 8 hrs
1 pound dry beans (2 cups) (I use yelloweye beans – pea beans, jacob cattle or soldier beans can also be used)
2 tablespoons sugar (I use splenda)
1 teaspoon salt
dash of black pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
1/2 pound salt pork
about 2 1/2 cups boiling water
1 small onion cut in chunks (optional)
Pick over the beans looking for small rocks, clumps of dirt, etc. and rinse them.
Place in a large bowl or pot to soak overnight. (Cover completely with cold water up over beans as they will swell while soaking).
Next morning par-boil the beans until the skins wrinkle when blowing on them; drain; put into a Pam sprayed 2 quart bean pot.
Mix all seasonings together in a bowl, add hot water, mix well, then pour over beans in bean pot. Place the salt pork that you have scored down in among the beans. Add onion if using.
Bake at 250 for 8 hours.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.