BEAN-HOLE BEANS
List of Ingredients
The art of cooking in a hole in the ground was used for
hundreds of years by Maine's Penobscot Indians. Today,
bean-hole beans are still a popular Maine tradition.
The ideal pot for full flavor is a cast iron kettle with a lid
(often referred to as a Dutch oven). If you don't have one
and can't borrow one, any sturdy pot with a lid will do.
1. Dig a hole in the ground large enough to hold the pot
with two or three inches of clearance on all sides, and at
least six inches of clearance on top.
2. Build a fire in the hole with dry firewood and let it burn
down to large embers and ash while preparing the beans.
3. Parboil two quarts of dry beans until the skins wrinkle.
Drain off the fluid.
4. Slice a large onion and place half of the slices in the
bean bean pot.
5. Pour in half of the beans.
6. Add another layer of sliced onion and several large
slabs of salt pork or bacon.
7. Add the remaining beans.
8. Measure one cup of dark molasses and pour over the
top of the beans.
9. Add enough water to cover the beans.
10. When the fire has burned down in the bean hole,
shovel out enough of the embers and ashes to make
room for the pot, and place the pot in the hole.
11. Place a wet dish towel over the top of the uncovered
pot and push the lid securely down over the cloth.
12. Place embers and ashes around the sides and on top
of the pot, then cover these with the dirt you removed
when you dug the hole.
Cook for approximately 6 hours for absolutely delicious
beans.
Serves approximately four.
Note: Many foods have enhanced flavor when cooked in
a hole in the ground in this manner. If you dig the hole in
an appropriate place, you can continue to use it for
outdoor cooking.
Recipe
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