This is our family recipe.
INGREDIENTS
2 lb. – Yellow Eye Dry Beans (or your favorite variety)
1/2 lb. – Lean Salt Pork
1 – Medium Onion
1 tsp. – Black Pepper
1/2 T. – Salt
1 T. – Dry Mustard (Heaping)
1 tsp. – Ginger
1 cup – Crosby’s Molasses (the preferred molasses for baked beans in Maine)
1/4 cup – Eureka Farms Maple Syrup
2 T. – Brown Sugar (Heaping)
1 Pot – You can use crock pot, cast iron kettle, or old fashioned earthenware bean pot
DIRECTIONS
Put the beans to soak in cold water overnight. The next day parboil the beans until the skins break and curl when you blow on them. Now drain the beans and put them in the pot.
Add everything except the onion and salt pork. Next add hot water from the tap until it is over the top of the beans. Stir well until everything is mixed. Place the pork and onion in the beans.
Place in the oven set at 300° degrees. Once they start boiling check them every hour and add water when needed. Keep the beans covered with water. When they begin to darken and you are adding water when you check them it is time to sample the beans. When they are soft enough to eat they are done. Usually about 4-6 hours.
NOTE: If cooking in a crock pot start them on high and when they start to boil turn it down to low.
