Prep Time: 1 hr.

Cook Time: 8 hr.

Yield: 8 servings


1 6 or 8 quart Dutch oven

2 pounds beans – (usually pea beans, yellow eye beans, soldier beans, Jacob’s cattle)

2 tablespoons of vegetable oil (Oil reduces foaming during the cooking process.)

½ pound salt pork or substitute with all natural bacon

½ cup sugar

½ cup unsulfured molasses for light beans (or 2/3 cup molasses for dark beans)

2 teaspoons dry mustard

1 ½ teaspoons salt

½ teaspoon pepper

1 medium-size onion

2 - 3 cups boiling hot water (depending on how large the Dutch oven you use)

This recipe can cut in half by using 1/2 of all the ingredients


Soak beans in water overnight.

In the morning parboil for ten minutes with 2 teaspoons of vegetable oil. Drain in a colander. Then run cold water through the beans in a colander or strainer.

Dice rind of salt pork in inch squares, cut in half. Put half on bottom of a small to medium Dutch oven with whole onion. Put beans in the Dutch oven. Put the rest of the pork on top. Mix other ingredients with the 2 -3 cups of boiling hot water. Pour over beans (to just cover, save the remaining mixture, if any). Put in 300-degree oven for 8 hours. You’ve got to add water as necessary to keep the beans moist. Keep a close watch for the first two hours and add more of the reserved hot water mixture as needed.

OPTION: If you place a piece of dried kelp/seaweed in pot with the beans, the gaseous nature of the beans is ‘tamed.’ Dried kelp can be found in health food stores.

NOTE: This recipe can be made in a crock-pot, set on high for 8 hours or until beans are tender. Results are the same either cooking method.





State-Of-Maine Baked Beans

This State-Of-Maine Baked Beans recipe is more than 200 years old and is still a Saturday night dinner tradition for Maine families from York to Presque Isle to Machias. Maine tradition serves this bean dish w/ fried ham slices or red hot dogs, coleslaw, or green salad. Brown bread, corn bread or homemade yeast bread are nice additions.