Maine Baked Beans
Dive into the heartwarming flavors of classic New England cuisine with this traditional Maine Baked Beans recipe. Perfectly slow-cooked for hours, this dish combines tender dried navy beans with the rich, smoky essence of salt pork, sweet molasses, and just a touch of brown sugar for a beautifully balanced sweetness. Rounded out with a hint of dry mustard and aromatic onion, these beans are baked to perfection in a thick, flavorful sauce, creating a fully caramelized top layer. Ideal for cozy gatherings or as a hearty side at a barbecue, this time-honored recipe is simple to prepare and fills your home with irresistible aromas. Whether served alongside warm cornbread or enjoyed on their own, Maine Baked Beans are a true comfort food classic that bring tradition and taste to your table.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 0.5 pound salt pork
- 1 medium onion
- 0.5 cup molasses
- 0.25 cup brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups water
Instructions
Rinse and sort the dried navy beans, discarding any debris. Soak the beans overnight in a large bowl of water, ensuring they are submerged by at least 2 inches.
The next day, drain the soaked beans and transfer them to a large pot. Add fresh water to cover the beans by about 2 inches.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 30 minutes, skimming any foam that rises to the surface.
While the beans cook, preheat your oven to 325°F (165°C).
Dice the salt pork into large chunks. Peel and quarter the onion.
Drain the cooked beans, reserving 2 cups of the cooking liquid.
In a deep oven-safe bean pot or Dutch oven, layer half of the beans on the bottom. Place the salt pork and onion quarters over the beans, then cover with the remaining beans.
In a small bowl, whisk together the reserved cooking liquid, molasses, brown sugar, mustard, salt, and black pepper. Pour this mixture evenly over the beans, ensuring they are well coated.
Cover the pot with a lid or foil and bake in the preheated oven for 6 to 8 hours. Check the beans every 2 hours, adding hot water as needed to keep them moist.
During the last hour of baking, remove the lid to allow the beans to develop a rich, caramelized top layer.
Once the beans are tender and the liquid has thickened into a flavorful sauce, remove from the oven. Let the beans rest for 10 minutes before serving.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 32.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
