Loading...Maine baked beans and corn bread or biscuits or brown bread are a Saturday night ritual in this part of Maine.
Difficulty: Easy
Servings: 2 quart bean pot
Cook Time: 8 hrsIngredients
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)
Directions
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.
Categories: Beans, Grains & Rice, Other Main Dish, Other Side Dishes
Submitted by: twoturkey on May 7, 2010
brookdale says:
I make these a lot. A good ole State o’Maine recipe.
I do have to check about every hour to make sure they aren’t getting too dry, and add boiling water as needed.
Thanks for posting this!
On January 5, 2011 at 9:54 pm
brookdale says:
Have you ever used maple syrup (the real stuff) instead of molasses? Yum!
On January 5, 2011 at 9:55 pm
Mrs.Turkey says:
No…I haven’t used maple syrup in the recipe. Some people do but we always use molasses. Guess it’s all in how one is brought up….my mother always used molasses also and it seems to be the tradition around this area to use molasses and salt pork etc
Delicious, aren’t they?
Mrs. Turkey
On January 6, 2011 at 6:17 am