Traditional Bean Hole Beans

Traditional Bean Hole Beans Recipe - Classic American Dish

Region / culture: USA | Servings: 10

Introduction

Traditional Bean Hole Beans is a classic New England dish that dates back to the early settlers who cooked their meals in bean holes dug into the ground. This slow-cooked dish is hearty and flavorful, perfect for a gathering or a special occasion.

History

Bean Hole Beans have been a staple in New England cuisine for centuries. The dish originated with the Native Americans, who taught the early settlers how to cook beans in bean holes. The beans were slow-cooked in a pot buried in the ground, allowing them to simmer and develop rich flavors over time. Today, Bean Hole Beans are still a popular dish at community events and gatherings in New England.

Ingredients

2 lb (907 g) of yellow eye beans (Navy or great northern beans)
1 lb (454 g) salt pork (sliced)
boiling water, enough to cover

Mix

1 tsp dry mustard or prepared mustard
0.5 cup molasses
0.5 – 1 tsp salt
0.5 cup water
1 large onion, cut in half

How to prepare

Soak 2 lb (907 g) of beans overnight.
Parboil the beans until the skin peels away by blowing on a few beans in a spoon.
Add the mix to the beans and stir slightly.
Slice 1 lb (454 g) of salt pork into sections.
Cut each section partly through in a criss-cross pattern and place the pieces on top of the beans.
Cover the beans and set them aside.
Dig a bean hole into the ground, making it half again as large as your dutch oven or any other tightly lidded pot.
Using seasoned hard wood, accumulate live coals until the hole is 0.75 full.
Shovel out the coals, leaving about 3 inches of live coals in the bottom of the hole.
Set the bean pot in the hole on top of the 3-inch bed of coals.
Shovel the rest of the coals around and on top of the pot.
Cover with dirt and check for escaping steam, making sure none is leaking out.
If steam is leaking out, cover the area with more dirt.
Leave the pot in the ground for 8 hours or overnight.

Variations

Add diced tomatoes or bell peppers for a pop of color and flavor.
Use bacon or ham hocks instead of salt pork for a different taste.
Experiment with different types of beans, such as black beans or pinto beans.

Notes

Make sure the beans are completely covered with hot water before putting in ground. The beans need to go into the ground hot.

Cooking Tips & Tricks

Make sure to soak the beans overnight to ensure they cook evenly and become tender.

- Parboil the beans until the skin peels away to help speed up the cooking process.

- Slicing the salt pork and placing it on top of the beans will add flavor and richness to the dish.

- Digging a proper bean hole and using seasoned hardwood for the coals will ensure even cooking and delicious results.

Serving Suggestions

Traditional Bean Hole Beans are delicious on their own or served with cornbread, coleslaw, or a green salad.

Cooking Techniques

Slow-cooking the beans in a bean hole allows them to develop rich flavors and become tender. This traditional cooking method infuses the beans with smoky, earthy notes that can't be replicated in a conventional oven.

Ingredient Substitutions

If you don't have salt pork, you can use bacon or ham hocks as a substitute. You can also use different types of beans, such as navy beans or great northern beans, in place of yellow eye beans.

Make Ahead Tips

You can soak the beans and prepare the mix ahead of time to save time on the day of cooking. Simply store the beans in the refrigerator until you are ready to cook them in the bean hole.

Presentation Ideas

Serve Traditional Bean Hole Beans in a rustic pot or Dutch oven for a traditional touch. Garnish with fresh herbs or a drizzle of maple syrup for added flavor.

Pairing Recommendations

Traditional Bean Hole Beans pair well with grilled meats, roasted vegetables, or a fresh green salad. They also go well with cornbread or biscuits for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beans in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Traditional Bean Hole Beans contains approximately 350 calories.

Carbohydrates

Each serving of Traditional Bean Hole Beans contains approximately 40 grams of carbohydrates.

Fats

Each serving of Traditional Bean Hole Beans contains approximately 15 grams of fat.

Proteins

Each serving of Traditional Bean Hole Beans contains approximately 20 grams of protein.

Vitamins and minerals

Traditional Bean Hole Beans are a good source of iron, potassium, and fiber.

Alergens

Traditional Bean Hole Beans contain pork and may not be suitable for those with pork allergies.

Summary

Traditional Bean Hole Beans are a nutritious and hearty dish that is high in protein and fiber. They are a good source of essential vitamins and minerals, making them a healthy choice for a meal.

Summary

Traditional Bean Hole Beans are a classic New England dish that is rich in flavor and history. This slow-cooked dish is perfect for a special occasion or gathering, and is sure to be a hit with family and friends. Enjoy the hearty and delicious flavors of Traditional Bean Hole Beans!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Martha’s house for our weekly bridge game. As soon as I walked into her kitchen, I was hit with the most amazing aroma. Martha was busy stirring a big pot of beans on the stove, and she told me that she was making her famous Traditional Bean Hole Beans.

I had never heard of Bean Hole Beans before, but Martha explained that it was a traditional dish that her grandmother used to make. She told me that the secret to the recipe was cooking the beans in a hole in the ground, which gave them a smoky, earthy flavor that was unlike anything I had ever tasted.

I was intrigued by the idea of cooking beans in a hole in the ground, and Martha was kind enough to invite me to join her the next time she made them. The following weekend, we gathered all the ingredients we needed – dried beans, bacon, onions, molasses, mustard, and spices – and set out to Martha’s family cabin in the woods.

Martha showed me how to dig a hole in the ground and build a fire to create a bed of hot coals. We then placed a cast iron pot filled with the beans, bacon, onions, and seasonings into the hole and covered it with dirt. It was a long process, but Martha assured me that the results would be well worth the effort.

As we waited for the beans to cook, Martha regaled me with stories of her grandmother and the family traditions that had been passed down through the generations. She told me about how her grandmother would spend hours in the kitchen, creating delicious meals for her family and friends, and how she always made sure to use fresh, high-quality ingredients.

By the time the beans were ready, I was practically salivating with anticipation. Martha carefully unearthed the pot from the hole, and we sat down to enjoy a steaming bowl of her Traditional Bean Hole Beans. The flavors were incredible – rich and smoky, with a hint of sweetness from the molasses and a kick of spice from the mustard. I could see why this recipe had been passed down through Martha’s family for generations.

From that day on, Traditional Bean Hole Beans became a staple in my own cooking repertoire. I made them for family gatherings, potlucks, and any time I wanted to impress guests with a truly unforgettable dish. I experimented with different variations, adding in new ingredients and spices to make the recipe my own.

But no matter how many times I made Traditional Bean Hole Beans, they never quite tasted as good as Martha’s. There was something special about the way she cooked them, with love and care and a deep appreciation for the traditions that had been passed down to her.

As the years went by and Martha and I grew older, our bridge games became less frequent, and I found myself missing those lazy summer afternoons spent in her kitchen, learning the secrets of her family recipes. But every time I made Traditional Bean Hole Beans, I thought of Martha and her grandmother, and the bond that we had formed over a shared love of cooking and tradition.

And so, as I sit here now, writing down the story of how I learned to make Traditional Bean Hole Beans, I am filled with gratitude for the friends and family who have shared their recipes and traditions with me over the years. I may not have a big, bustling family kitchen like Martha’s grandmother did, but I have the memories and the flavors of those days spent cooking together, and that is a gift that I will cherish forever.