Authentic lumbermen's Bean-Hole Beans, baked overnight in the ground. This recipe is the real deal and was traditionally served with biscuits, colesalaw, molasses cookies/gingerbread. From our local Patten Lumberman's Museum where every second Saturday in August they serve hundreds.
My Private Note
Units: US | Metric
- 2 lbs of yellow eye beans
- 1Soak 2 pounds of yellow-eye beans overnight.
- 2Parboil beans until the skin peels away by blowing on a few beans in a spoon.
- 3Add the mix to the beans and stir slightly.
- 4Slice 1 pound salt pork into sections.
- 5Cut each section partly through in a criss-cross pattern and place pieces on top of the beans.
- 6Cover the beans and set to one side.
- 7The bean hole should be dug into the ground and be half again as large as your dutch oven or any other tightly lidded pot.
- 8Using seasoned hard wood, accumulate live coals until hole is 3/4 full.
- 9Shovel out the coals leaving about 3 inches of live coals in the bottom of the hole.
- 10Set the bean pot in the hole on top of the 3 inch bed of coals.
- 11Shovel the rest of the coals around and on top of the pot.
- 12Cover with dirt and check for escaping steam and making sure none is leaking out.
- 13If steam is leaking out, cover area with more dirt.
- 14Leave in the ground for 8 hours or overnight.
- 15Note: Make sure the beans are completely covered with hot water before putting in ground.
- 16The beans need to go into the ground hot.
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Nutritional Facts for Baked Beans Traditional Bean-hole Beans
Serving Size: 1 (111 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 495.3
- Calories from Fat 412
- Total Fat 45.8 g
- Saturated Fat 16.6 g
- Cholesterol 48.8 mg
- Sodium 962.1 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 0.3 g
- Sugars 12.5 g
- Protein 3.1 g
The following items or measurements are not included: