Prep 30 mins
Cook 8 hrs
During the summer the United Methodist Mission where my husband works holds weekly Potluck suppers for the work groups that come from all over the United States to rehab housing for the elderly and handicapped people of Northern Franklin County in Maine. I have made these beans for years and never bring more than a couple of spoon fulls home.
- 2 lbs dried soldier beans
- 1⁄2 lb salt pork
- 1⁄4 cup brown sugar
- 1⁄2 cup molasses
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon pepper
- 1 medium onion
- Pick over the beans and soak them overnight in cold water.
- In the morning drain and then boil them in fresh water until the skins crack when blown upon.
- Quarter the onion and place in the bottom of Crock pot.
- Add the beans.
- Cut through the rind of the salt pork and place pork on top of the beans.
- Mix the sugar, molasses, mustard and pepper with 1 pint of boiling water.
- Pour this over the beans. Add more water to almost cover beans.
- Cook on low for 8-10 hours or if pressed for time, turn on high for a while and then turn down to low until done.
I was raised in Maine and have tasted many different types of baked beans. I was glad to come across this recipe as it was very easy to make and tased most similar to those Maine baked beans that I have been trying to recreate. I have tried a few different recipes and love this one the best! I followed the recipe exactly as posted.