Prep Time: 1 hr.
Cook Time: 8 hr.
Yield: 8 servings
1 lb. yellow-eye beans
2 tablespoons of vegetable oil (Oil reduces foaming during the cooking process.)
2 small Vidalia onions peeled – whole
2 teaspoons dry mustard
½ cup light brown sugar
½ cup Maine maple syrup (or honey)
1/2 lb. lean salt pork
Sort beans; pick out stones. Soak in cold water overnight. Discard water and rinse 2-3 times. Place beans in a small to medium Dutch oven, add vegetable oil cover with water and bring to a boil on top of stove for 10 minutes.
Remove beans from Dutch oven - blow on them, if skin wrinkles, they’re done. Discard boiling liquid. Place 1/3 beans back into the pot.
Place the onions on top.
Sprinkle on top 1 teaspoon of dry mustard & 1/2 cup of brown sugar
Add rest of beans on top.
Sprinkle remaining 1 teaspoon of dry mustard & 1/2 cup of maple syrup on top.
Place salt pork on top of beans, rind-side up.
Pour hot water on top of beans, to the top but do not over fill!
Bake covered Dutch oven @ 450 degrees for 10 min.
After 10 min, turn oven down to 300 degrees.
Every hour top off Dutch oven with hot water.
Bake for 6 -8 hours until done.
NOTE: This recipe can be made in a crock-pot, set on high for 8 hours or until beans are tender. Results are the same either cooking method.
MAINE RECIPES > VEGETABLES & SIDE DISHES > NORTHERN MAINE BAKED BEANS
COURTESY OF GAYWEDDINGSINMAINE.COM
Maine is baked bean country. In our part of the world, the Saturday baked bean supper is a way of life. The communal tradition spans back to the mid 1800s, and it still takes place in firehouses, grange halls, and churches throughout Maine. There's a bean suppah every week somewhere in Maine. NOTE: This recipe is a lighter flavored cousin to the traditional molasses-based favorite. It is delicate & mild and perfect for Sunday night dinners with braised ham hocks.