Baked Beans Traditional Bean Hole Beans Recipes

BEAN-HOLE BAKED BEANS

Steps:

• Soak the beans overnight in cold water.
• In the morning, drain the water.
• Preheat the oven to 300°F.
• In a heavy bottomed pot, bring the beans to a boil and let them simmer for 15 minutes. Drain the beans in a colander.
• In an oven safe pot, like a dutch oven or bean pot, layer the ingredients: half of the chopped onions, half of the parboiled beans, another layer of onions, the strips of pork, followed by the mustard and the rest of the beans. Drizzle the molasses and maple syrup on top. Add salt and pepper to taste. Add extra slices of onions on top if desired.
• Top with boiling water until beans are just covered.

EASY BAKED BEANS

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

BEAN-HOLE BEANS

Steps:

• The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
• Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
• When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
• Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
• Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

BAKED BEANS

Steps:

• Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
• Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
• Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

BAKED BEANS TRADITIONAL BEAN-HOLE BEANS

Steps:

• Soak 2 pounds of yellow-eye beans overnight.
• Parboil beans until the skin peels away by blowing on a few beans in a spoon.
• Add the mix to the beans and stir slightly.
• Slice 1 pound salt pork into sections.
• Cut each section partly through in a criss-cross pattern and place pieces on top of the beans.
• Cover the beans and set to one side.
• The bean hole should be dug into the ground and be half again as large as your dutch oven or any other tightly lidded pot.
• Using seasoned hard wood, accumulate live coals until hole is 3/4 full.
• Shovel out the coals leaving about 3 inches of live coals in the bottom of the hole.
• Set the bean pot in the hole on top of the 3 inch bed of coals.
• Shovel the rest of the coals around and on top of the pot.
• Cover with dirt and check for escaping steam and making sure none is leaking out.
• If steam is leaking out, cover area with more dirt.
• Leave in the ground for 8 hours or overnight.
• Note: Make sure the beans are completely covered with hot water before putting in ground.
• The beans need to go into the ground hot.