Side Dish: United States – Maine – Maine Baked Beans

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
- 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
- 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

Short Description:
Slow-baked New England beans sweetened with a mix of molasses and Maine maple syrup, rendered salt pork, and warm mustard for depth. They are cooked low and slow until richly saucy and tender.

Regional Notes:
This Maine version uses yellow-eye beans, a traditional local variety, and balances molasses with local maple syrup for sweetness—a hallmark difference from generic baked beans that may rely only on brown sugar or ketchup. Salt pork is used for authentic regional richness rather than solely bacon.

1. Rinse the yellow-eye beans and pick out any stones or debris. Place beans in a large bowl, cover with cold water by at least 2 inches (5 cm) and soak overnight (8–12 hours). Drain and rinse.
2. Preheat the oven to 300°F (150°C). In a 5–6 qt (5–6 l) Dutch oven or heavy ovenproof pot, add the diced salt pork and render over medium heat until some fat has melted and the pork edges begin to brown, about 6–8 minutes.
3. Add the chopped onion to the pot and cook in the rendered fat until soft and translucent, about 5 minutes. Do not let the onion brown.
4. Stir in the molasses, maple syrup, brown sugar, dry mustard, and Worcestershire sauce until combined. Add the drained beans, bay leaves, and black pepper. Pour in 4 cups (960 ml) of water—beans should be covered by about 1 inch (2.5 cm); add a little more water if needed.
5. Bring the mixture to a gentle simmer on the stovetop, scraping up any browned bits, then cover the pot with a tight-fitting lid and transfer to the oven.
6. Bake for 3 to 4 hours, checking every hour. Remove the lid for the last 30–45 minutes if you prefer a thicker sauce. Stir gently each hour and add hot water by 1/4 cup (60 ml) increments if the beans look dry—maintain a saucy consistency.
7. About 30 minutes before the end of baking, stir in the kosher salt and taste; adjust seasoning if needed. If the beans are tender and sauce is too sweet, stir in the apple cider vinegar to balance.
8. Remove bay leaves, let the beans rest 10–15 minutes before serving to thicken slightly. Serve warm as a classic New England side.