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Bean-Hole Beans

Bean-Hole Beans

  • Prep

    55 m
  • Cook

    12 h
  • Ready In

    13 h 10 m
HJARVEYGEE

HJARVEYGEE

Beans Cooked Maine Style (in the ground)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Linda (LMT)
13

Linda (LMT)

4/4/2011

Never having beans made this way it was an experience. I halfed the recipe and did however make in a slowcooker. Rinsed the beans well, soaked overnight, changed the water a few times to help remove the gas causing property then the next morning heated the beans in their water on the stove top, changed the water and heated them up again. When they were tender I drained them, put all the ingredients in the slowcooker with the exception of the butter, covered the top with foil and put the lid on to create a tighter seal. Cooked on high for about 5 hours, turned off slowcooker, checked that they were done and then left them sit for about another hour. They had a good flavor, sorta like boston baked beans but in a watery broth as oppossed to a thick syrup. I vision this being made on an open range for a true cowboy dinner.

Dave1976
8

Dave1976

9/28/2012

Your Recipe and mine r very similar. These beans have to be made in the ground... I have a bean hole in my back yard that I use almost every weekend. People around the Bangor area are amazed when I share with them what I am doing. Most of the time they wonder why I dont just throw them in the oven. I tell them its not the same and that the experiance is well worth the added flavor of being cooked in the ground. Its gotta be a maine thing cuz most folks just dont understand why people would put so much effort into cooking. I use just a smidge of real maple syrup in mine aswell. Thanks for keeping the tradition alive! Thank You!

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