Entree: United States – Maine – Maine Bean Hole Beans

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 10 hrs

Total 10 hrs 20 min

Ingredients

- 1.5 lb (680 g) dried small white beans (navy or pea beans)
- 1 lb (450 g) salt pork, trimmed and cut into 1/2-inch (1 cm) pieces
- 1 smoked ham hock, approx. 12 oz (340 g) (optional, for extra smoky meatiness)
- 1 large yellow onion, coarsely chopped (about 8 oz / 225 g)
- 2 large carrots, peeled and cut into 1/2-inch (1 cm) slices (about 8 oz / 225 g)
- 2 medium russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks (about 12 oz / 340 g)
- 1/2 cup (120 ml) molasses
- 2 tbsp (30 ml) packed dark brown sugar
- 1 tbsp (15 ml) dry mustard powder
- 2 tsp (10 ml) kosher salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper
- 2 bay leaves
- 10 cups (2.4 L) cold water, plus more if needed to cover
- 2 tbsp (30 ml) vegetable oil or rendered salt-pork fat (to sauté onion, optional)
- Heavy cast-iron or enamel-lined pot with tight-fitting lid (Dutch oven), sized to hold about 6–8 quarts (5.7–7.6 L)

Instructions

Short Description:
Hearty slow-cooked small white beans and salt pork, sweetened with molasses and cooked in a covered pot buried in a hot-coal pit until tender and richly flavored. A traditional Maine bean-hole method yields deep, smoky, molasses-sweet beans that serve as a filling main course.

Regional Notes:
This is the Maine bean-hole version: beans layered with salt pork and molasses and slow-cooked in a sealed pot buried in a coal-heated pit. The pit method and prominent salt-pork + molasses seasoning distinguish it from stovetop or Boston-style baked beans and from other regional bean stews.

1. Rinse the dried beans and pick out any stones or debris. Place beans in a large bowl and cover with cold water by at least 3 inches (8 cm). Soak overnight (8–12 hours). Drain and rinse before cooking.
2. Prepare the meat and aromatics: if using, brown the salt pork pieces and ham hock briefly in a skillet over medium heat until lightly browned and some fat has rendered (about 4–6 minutes). If you prefer, skip browning; salt pork may be added raw. Sauté the chopped onion in 2 tbsp (30 ml) oil or rendered fat until translucent, 4–5 minutes.
3. In the heavy pot, layer the drained beans, sautéed onion, browned salt pork, and ham hock (if using). Scatter the carrot slices and potato chunks among the beans for body and vegetables.
4. In a bowl, whisk together the molasses, brown sugar, mustard powder, kosher salt, and black pepper with about 1 cup (240 ml) of the cold water until smooth. Pour this mixture into the pot over the beans. Add the remaining water so the beans are covered by about 1–2 inches (2.5–5 cm). Tuck in the bay leaves.
5. Seal the pot with its lid. If your lid is not snug, wrap the rim with a double layer of heavy-duty aluminum foil and clamp it down with the lid to form a tighter seal. Place a layer of damp burlap or a damp towel over the lid and tie or cover to keep steam in (this is traditional for pit cooking).
6. Prepare the pit: Dig a pit about 2–3 feet (60–90 cm) across and 18–24 inches (45–60 cm) deep in soil that drains (or use an established bean hole). Build a robust wood fire in the pit and let it burn down to a bed of glowing coals and hot rocks; this will take 2–3 hours depending on wood. The coals should be even and long-burning hardwoods (oak, maple) are preferred for steady heat and some smoke.
7. When you have a good bed of coals and embers, clear enough space and set the sealed pot into the center of the hot coals. Surround the pot with coals, then cover the pot and coals with a generous layer of hot embers and 4–6 inches (10–15 cm) of soil, burying the pot completely. (If you cannot bury, pile coals and embers over the lid and bank with soil to trap the heat.)
8. Let the pot cook undisturbed in the pit for 8–10 hours. Longer (10–12 hours) yields softer, more melded flavors; shorter (7–8 hours) gives firmer beans. Avoid opening the pot while buried.
9. After the cooking time, carefully dig out the soil and use long-handled tongs and heat-resistant gloves to lift the pot out of the pit. Place the pot on a heatproof surface and remove the damp covering and foil. Open the lid away from you to release steam.
10. Stir the beans gently. If the liquid is too thin, simmer the uncovered pot over coals or on a stovetop/oven at 300°F (150°C) until reduced to desired thickness, about 15–30 minutes. Taste and adjust salt and pepper.
11. Let the pot rest 10–15 minutes before serving so flavors settle. Serve hot as a main course with cornbread, Boston brown bread, or a green salad if desired. Store leftovers refrigerated up to 4 days.