Heirloom Yellow Eye Beans are favored for New England baked beans. These beans have a mild taste and the ability to hold their shape through a 4-1/2- to 5-hour cooking process.
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients
Makes 6 to 8 servings
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2 Cups Yellow Eye Bean, picked over and rinsed
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1/4 Pound Salt Pork
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1 Small Onion, chopped
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1/4 Cup Molasses
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2 1/2 Cups Cold Water
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1/4 Cup White Sugar
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1/2 Teaspoon Mustard Powder
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1/4 Teaspoon Ginger Powder
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
Directions
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Place beans in bowl with three times their volume of water. Soak overnight. Drain.
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Cover beans with fresh cold water and bring to a boil. Simmer for 40 minutes or until beans are just tender.
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Preheat oven to 325°F.
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Cut salt pork into small pieces. Mix onion and pork into beans, add bay leaves and add to earthenware bean pot or other dish with lid. Pour molasses over mixture.
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Bring 2-1/2 cups water to a boil. Add sugar, mustard, ginger, salt and pepper, and stir. Pour over beans. Top with more water if necessary. Beans should be just barely covered.
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Cover dish, transfer to oven and bake 3-1/2 hours. Remove lid from dish, and continue baking for 1 to 1-1/2 hours, until beans are very tender but retain their shape.