Maine Baked Beans
- 1 large bowl to soak the beans
- 1 large soup pot to parboil the beans
- 1 bean pot or other deep dish ovenproof baking pot. Dutch oven works well
- 1 large measuring bowl or pitcher to mix the wet ingredients and add water to the beans while baking
- 2 pounds Soldier Beans
- 1/2 pound salt pork
- 1/4 cup sugar
- 1/2 to 2/3 cup molasses
- 2 teaspoons dry mustard
- 1/2 teaspoon pepper
- 1 dash of salt (to taste)
- 1 medium onion optional
- Pick over the beans and soak them overnight in cold water.
- In the morning, parboil the beans until the skins crack when blown upon.
- If an onion is used, cut in quarters and put in the bottom of the bean pot.
- Add the parboiled beans. (Some folks drain the beans and others use the bean water.
- Cut through the rind of the salt pork to a depth of 1/2 inch, and place the pork on top of the beans.
- Mix the sugar, molasses, mustard, pepper, and salt with 1 pint of boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover.
- Bake at 300º for 6 hours or more, adding more boiling water as the beans cook.
Serve with steamed brown bread or hot Johnny Cakes.