Side Dish: United States – Maine – Maine Baked Beans

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 8 hrs

Total 8 hrs

Ingredients

1 lb (454 g) dried yellow-eye beans (estimated edible portion: 454 g)
6 oz (170 g) salt pork, diced
1 medium yellow onion, chopped (about 1 cup / 150 g)
1/4 cup (60 ml) molasses
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) packed dark brown sugar
1 tbsp (15 ml) dry mustard (estimated edible portion: 6 g)
1 tbsp (15 ml) Worcestershire sauce
2 bay leaves
1/2 tsp (2.5 g) freshly ground black pepper
1 tsp (5 g) kosher salt, added near the end of cooking
4 cups (960 ml) water, plus more as needed to cover
1 tbsp (15 ml) apple cider vinegar

Instructions

1. Rinse the dried yellow-eye beans, picking out any stones or debris. Place them in a large bowl, cover with cold water by at least 2 inches (5 cm), and soak for 8–12 hours. Drain and rinse.
2. Heat the oven to 300°F (150°C). In a 5–6 qt (5–6 l) Dutch oven or heavy ovenproof pot, cook the diced salt pork over medium heat for 6–8 minutes, until some fat renders and the edges begin to brown.
3. Add the chopped onion and cook in the rendered fat for about 5 minutes, until soft and translucent, without browning.
4. Stir in the molasses, maple syrup, brown sugar, dry mustard, and Worcestershire sauce. Add the drained beans, bay leaves, and black pepper. Pour in the 4 cups (960 ml) water; the beans should be covered by about 1 inch (2.5 cm). Add more water if needed.
5. Bring the mixture to a gentle simmer on the stovetop, scraping up any browned bits. Cover tightly and transfer the pot to the oven.
6. Bake for 3–4 hours, checking hourly. Stir gently each hour and add hot water in 1/4-cup (60 ml) increments if the beans look dry, keeping them saucy. For a thicker sauce, remove the lid for the final 30–45 minutes.
7. About 30 minutes before the end of baking, stir in the kosher salt and taste, adjusting seasoning if needed. When the beans are tender, stir in the apple cider vinegar if desired to balance a sauce that tastes too sweet.
8. Remove the bay leaves and let the beans rest for 10–15 minutes to thicken slightly. Serve warm as a New England side dish.