BEAN-HOLE STEW
Provided by George Duran
Categories main-dish
Time 20h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Dig a hole in the ground 3 feet deep and line it with rocks. Build a fire in the hole and let it burn down to large embers and ash. (This can take half a day before enough coals are produced to cook the beans properly.).
- Put the beans into an 8-quart cast iron pot and add all the other ingredients. Add enough water to cover the beans and give it a good stir. Put the lid on and wrap the edge of the lid with aluminum foil to prevent dirt and ashes from getting into the pot. Place the pot in the hole. Shovel some of the embers and ashes on top of the pot and cover it with dirt. Cook for 6 to 8 hours. Dig up the pot, brush off the dirt and ashes, and remove the lid. Be sure to wear oven mitts or leather gloves, as the pot will still be very hot.
- Alternately, the beans can be cooked in a slow cooker for 6 to 8 hours.
BEAN-HOLE BAKED BEANS
This recipe is a project that can be time- and labor-intensive. You need to dig a hole in your yard and build a fire in that hole to cook the beans. An important note: Failing to dig the hole, and using your oven instead, will result in beans that lack bona fides but are 98 percent as good as the ones that guy cooked in a hole in his yard. This recipe will take about 3 hours plus soaking time for the oven method.
Provided by John Willoughby
Categories project, side dish
Time 10h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Soak beans overnight in water to cover or quick-soak: Put beans in a large pot, add water to cover by 2 inches and bring to a simmer over medium-high heat. Simmer for 2 minutes, then remove from heat and allow to stand for 1 hour. Drain and rinse.
- If you don't already have a bean hole, dig a hole about half again as large as whatever pot you plan to cook the beans in. (The key is that there be 6 inches between the top of the hole and the top of the pot.) Build a fire in the hole using about 10 pieces of cord wood. When the fire is burning well, add 10 softball-size rocks, then continue to burn until the wood is reduced to embers. You should have a bed of embers 2 to 3 inches deep.
- Meanwhile, drain and rinse the beans and put them into a 6-quart Dutch oven or other large, heavy pot along with all remaining ingredients except the salt pork. Stir well to combine. Lay the salt pork slices on top of the beans, then add water to cover by about an inch. Bring just to a simmer over medium-high heat.
- Carefully remove the rocks from the bean hole. Put the pot into the hole on top of the embers, cover it with a triple layer of heavy-duty foil, then put the rocks back into the hole around and on top of the pot. Fill in the hole with dirt, covering the pot. Come back 8 hours later, remove the pot from the hole and serve the beans.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 18 grams, Carbohydrate 39 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 1029 milligrams, Sugar 29 grams
BEANHOLE BEANS RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- The night before you cook the beans, give them a rinse and put them in a large bowl with enough water to cover by 3 inches. Soak them 10 to 12 hours; add more water as needed toward the end of soaking. When the beans are done soaking, drain well. Put the beans in a 4- to 5-quart pot with enough water to cover by 1 to 2 inches. Set over high heat and bring to a boil; then reduce the heat to a low simmer and skim the foam off the surface. Simmer the beans gently, adding water as needed, until the skins crack when you blow on them, 45 to 60 minutes. When the beans are done, remove from the heat and drain. Preheat your oven to 250° and bring a medium-size pot of water to a simmer. Return the beans to the 4- to 5-quart pot and add the salt pork, ham hock (if using), maple syrup, and onion. Stir; then add the salt, ginger, mustard, pepper, and thyme, and stir. Add enough hot water to cover the beans by 1 inch. Cover the pot and transfer to the oven. Bake until the beans are soft and sweet, 4½ to 6 hours total, checking regularly and adding water as needed to keep the beans from getting dry. The finished beans should be tender, not mushy or soupy.
BAKED BEANS TRADITIONAL BEAN-HOLE BEANS
Authentic lumbermen's Bean-Hole Beans, baked overnight in the ground. This recipe is the real deal and was traditionally served with biscuits, colesalaw, molasses cookies/gingerbread. From our local Patten Lumberman's Museum where every second Saturday in August they serve hundreds.
Provided by Aroostook
Categories One Dish Meal
Time 19h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 495.4, Fat 45.8, SaturatedFat 16.7, Cholesterol 48.8, Sodium 962.1, Carbohydrate 17.8, Fiber 0.3, Sugar 12.5, Protein 3.1
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