Best 5 Bean Hole Beans Origin Recipes

**Discover the Hearty Tradition of Bean Hole Beans: A Culinary Journey Through History and Flavor**

Indulge in the rich history and delectable flavors of Bean Hole Beans, a traditional New England dish that has captivated taste buds for centuries. Originating from Native American cooking methods, these succulent beans are slow-cooked in a pit lined with hot stones, infusing them with a smoky, earthy essence. Embark on a culinary adventure as we explore three tantalizing recipes that showcase the versatility of Bean Hole Beans. From the classic New England Bean Hole Beans, featuring tender beans simmered in a savory broth, to the innovative Smoked Bean Hole Beans, which infuse the beans with a hint of smokiness, each recipe promises a unique and unforgettable experience. For a vegetarian twist, try the hearty Vegetarian Bean Hole Beans, where vegetables take center stage, delivering a symphony of flavors and textures.

Here are our top 5 tried and tested recipes!

BEAN-HOLE BAKED BEANS

Bean-Hole Baked Beans image

All over Maine in the summer time, there are signs for Bean-hole Beans Suppers and Baked Beans Community Dinners. It all starts with local beans! Marfax beans cooked in molasses make wonderful baked beans. In this recipe, the beans hold thier shape, and the flavor shines through. Traditionally Bean-hole Beans are baked in a covered pot several inches deep in the ground, on top of a bed of embers for the whole day. Recipes vary, calling for molasses, brown sugar, maple syrup or a combination of sweeteners. This recipe is lightly sweet, using both maple and molasses as a nod to the history. You can increase the molasses to half a cup, if you like that sweet, tangy flavor. The beans are soaked and then parboiled, to cut down the cooking time and adjust for a home oven version. The method in this recipe was inspired by old advertisement pictures from 1929 ads that ran in newspapers around the country, showing the layering of the ingredients! Here is more info u0026amp; history on Bean-hole Beans from the Maine Organic Farmers u0026amp; Gardeners Association. Use Marfax (the classic baked-bean bean), Yellow Eye, Navy, Pinto beans - or a mixture of dry beans. Double the recipe, as it keeps well and can be frozen. This recipe can be made in the slow cooker set on low for 8 hours.

Provided by Emily

Categories Main Course Side Dish Basic Prep

Number Of Ingredients 10

Ingredients

1 pound Maine Grains Organic Crop Rotation Marfax Beans (or see above for an alternate)
1 large yellow onion, chopped
1/4 pound of salt pork or bacon, chopped or cut into strips
2 tbsp molasses
2 tbsp maple syrup
2 tsp ground mustard
1 1/2 tsp salt
1/4 tsp pepper, or to taste
boiling water
Extra onion slices if desired to garnish the beans.

Steps:

Soak the beans overnight in cold water.
In the morning, drain the water.
Preheat the oven to 300°F.
In a heavy bottomed pot, bring the beans to a boil and let them simmer for 15 minutes. Drain the beans in a colander.
In an oven safe pot, like a dutch oven or bean pot, layer the ingredients: half of the chopped onions, half of the parboiled beans, another layer of onions, the strips of pork, followed by the mustard and the rest of the beans. Drizzle the molasses and maple syrup on top. Add salt and pepper to taste. Add extra slices of onions on top if desired.
Top with boiling water until beans are just covered.

Nutrition Facts :

BEAN-HOLE BAKED BEANS

Bean-Hole Baked Beans image

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

Ingredients

2 pounds dried beans of your choice (soldier, pea, Jacob's Cattle, great northern, yellow eye, etc.)
3 onions, thinly sliced
3/4 cup molasses
1/2 cup maple syrup
2 tablespoons dry mustard
2 tablespoons kosher salt
1 tablespoon black pepper
1 pound salt pork, sliced into pieces about 2 inches by 1/2 inch

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

BEAN-HOLE BEANS

Bean-Hole Beans image

Beans Cooked Maine Style (in the ground)

Provided by HJARVEYGEE

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 13h10m

Yield 30

Number Of Ingredients 7

Ingredients

10 cups dried great Northern beans
1 pound salt pork
2 onions
2 ½ cups molasses
1 teaspoon black pepper
4 teaspoons dry hot mustard
½ cup butter

Steps:

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.
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.
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.
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.
Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

Nutrition Facts : Calories 390.4 calories, Carbohydrate 50.8 g, Cholesterol 21.1 mg, Fat 16.1 g, Fiber 10 g, Protein 12.7 g, SaturatedFat 6.6 g, Sodium 250.6 mg, Sugar 15.5 g

BEAN-HOLE STEW

Bean-Hole Stew image

Provided by George Duran

Categories main-dish

Time 20h30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 pounds navy beans, soaked overnight
2 medium onions, chopped
2 carrots, chopped
1/2 pound bacon, chopped
1 smoked ham hock
1/2 cup ketchup
1/4 cup dark brown sugar
3 tablespoons dry mustard
3 tablespoons hot sauce
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

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.

BAKED BEANS TRADITIONAL BEAN-HOLE BEANS

Baked Beans Traditional Bean-hole Beans image

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

Ingredients

2 lbs of yellow eye beans
1 teaspoon dry mustard or 1 teaspoon prepared mustard
1/2 cup molasses
1/2-1 teaspoon salt
1/2 cup water
1 large onion, cut in half
1 lb salt pork (sliced)
boiling water, enough to cover

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

Tips for Making Perfect Bean Hole Beans:

Use high-quality beans: Fresh, dry beans are essential for the best flavor and texture. Look for beans that are plump and free of blemishes.
Soak the beans overnight: Soaking the beans helps to soften them and reduce their cooking time. Be sure to drain and rinse the beans before cooking.
Use a flavorful broth: The broth you use to cook the beans will greatly impact the final flavor of the dish. Use a flavorful broth, such as beef broth, chicken broth, or vegetable broth.
Add plenty of seasonings: Don't be shy with the seasonings! Bean hole beans are typically seasoned with salt, pepper, garlic, onion, and bay leaves. You can also add other spices and herbs to your liking.
Cook the beans slowly: Bean hole beans are traditionally cooked slowly over a fire. This allows the flavors to develop and the beans to become tender. You can also cook the beans in a slow cooker on low heat.
Serve the beans hot: Bean hole beans are best served hot. You can serve them with cornbread, biscuits, or mashed potatoes.

Conclusion:

Bean hole beans are a delicious and hearty dish that is perfect for a special occasion or a casual gathering. With a little planning and effort, you can easily make this classic New England dish at home. So next time you're looking for a comforting and flavorful meal, give bean hole beans a try!