Maine Baked Beans Recipe
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based on 13 votes
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Ingredients: |
Ingredients: 2 pounds of dry beans (yellow eye, soldier or pea)
1/4 C. sugar
2 tsp. dry mustard
1 1/2 Tbs. salt
1/2 pound of salt pork or bacon slices
2/3 C. molasses ( sometimes add or sub with maple syrup)
1/2 tsp. pepper
1 Medium onion, chopped. ( optional)
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Directions: |
Directions:Beans need to be soaked overnight, or parboiled before baking to soften the beans, and prepare them to soak up the molasses or syrup mixture.
Add an onion to the bottom of the pot, along with some pork or bacon. then add the beans.
Mix the sugar, mustard, salt, molasses ( or syrup) and pepper and add about 2 cups of hot water. Pour over the beans in the pot. You can add a few slices of onion on top and bacon or pork.
Fill the pot with additional water to cover the beans, then keep them covered with water throughout the baking. The addition of water may not be as important if you are using a crockpot ( slow cooker) instead of the oven to bake your beans. But they do need to be covered with fluid to avoid being dry.
In the oven, cover the pot and bake at 300º for six hours, adding water as needed. In a crockpot, plan on about 8 hours on low or 4 to 6 hours on high. |
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Number Of
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Number Of
Servings:8-plus |
Personal
Notes: |
Personal
Notes: This is an old recipe handed down for generations, but I found it in Brownie Schrumpf's cookbook "The Flavor of Maine." She was once a well-known food columnist with Bangor Daily News. She tells how beans were picked over on the farm on Friday night ready for all day cooking on Saturday for the Maine tradition of Saturday night beans. Years ago beans made for days of eating being used for Saturday night supper, Sunday breakfast, and of course, Monday leftovers. Some people would make more than one pot to share with neighbors or to take to a Saturday night bean supper at the local Grange hall. Some people still pick over beans before soaking or parboiling, but it isn't as necessary as it used to be, depending on where you get your beans. Soaking and parboiling, one or both, make for better beans.
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