Baked Beans – Northeast Kingdom Style
Thanks to a friend for this great baked bean recipe with ginger, molasses and maple syrup.
Author: Snug Valley Farm
Recipe for: PASTURED PORK
Cut of Meat: Cured Ham Hocks, Fat Back, Salt Pork
- 2 lbs dried yellow-eye beans
- 1 teaspoon baking soda
- 6-8 ozs salt pork (fat back) or 6 oz fat back and one cured ham hock
- 1 medium onion, peeled and quartered
- ¾ teaspoon powdered ginger
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup brown sugar
- ¼ cup molasses
- ¾ cup maple syrup
- ¾ cup catsup (Hunts Natural has no corn syrup)
- 2 teaspoons prepared yellow mustard
- water as needed
- Rinse the beans and soak overnight in enough cold water to cover them.
- Preheat oven to 375 degrees. Parboil (simmer) the beans in the soaking water for 30 minutes or more. When they are done the skin will come completely loose when you blow on a bean. Just before you remove them from the stove, add 1 teaspoon of baking soda and stir for two minutes.
- Rinse the beans well and place them in a baking dish. Add the remaining ingredients and enough water to cover. Stir well. Cover dish and place in 375 oven for 1 hour.
- After one hour, check beans, stir and add more water if needed. Reduce heat to 325 and cook for another 2-3 hours. Check occasionally and add more water if necessary.
- If too watery, uncover during the last half hour of cooking.
Note that many things may affect the cooking times of dried beans. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown or the water you are using. The longer you par boil, the less time you will need to bake them.