Maine Baked Beans

Course : Beans
Serves: 4-6
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1 pound Dry Beans (3 Cups)
4 tablespoons Sugar
1 teaspoon Salt
1/8 teaspoon Pepper
1/4 Cup Maple Syrup
1 teaspoon Dry Mustard
4 tablespoons Molasses
1/2 pound Salt Pork
2 1/2 Cups Boiling Water or more
1 tablespoons Cornstarch
2 teaspoon Gravy Master
1 Medium Onion

Preparation / Directions:

Pick over the dry beans, using only whole unmarked beans. wash them and place in a good size bowl. Cover with cold water and let soak over night. If you forget to do this you may par-boil them in plain water to cover, until the skins wrinkle. Drain well and place in bean pot. Mix all the ingredients except the salt pork and onion in a small bowl and pour over the beans. Add the pork and onion and enough boiling water to cover. Cover the pot and bake for 8 hours at 250. Check every hour or two to be sure the beans are covered with water. Remove the cover for the last hour so the top will brown and juice will thicken slightly. Judy's Note: I only use 1 thin slice of Salt Pork. Just enough to flavor the juices. Roland hasn't noticed the difference and it's much better tasting to me. PREP. TIME: 20 Minutes PAN SIZE: 4 to 6 Qt STAND TIME: Overnight COOK TEMP: Bake 250 COOK TIME: 8 Hours FREEZE TIME: 3


Nutritional Information:

9029 Calories (kcal); 185g Total Fat; (17% calories from fat); 14g Protein; 1882g Carbohydrate; 195mg Cholesterol; 5880mg Sodium

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