Prep 12 hrs
Cook 6 hrs
Comfort food at its finest! This has been a staple in Nova Scotia homes for generations. Serve with brown bread and butter, and a good cup of tea! Prep time includes soaking the beans overnight.
- 2 lbs yellow-eyed beans
- 1 teaspoon baking soda
- 1 medium onion
- 1⁄2 lb salt pork
- 1⁄4 cup brown sugar
- 1⁄2 cup molasses
- 2 teaspoons dry mustard
- 1⁄2 teaspoon salt
- Soak beans overnight, well covered with cold water.
- Pour off soaking water and pick over beans to remove any bad ones, or debris.
- Put beans in a pot.
- Cover with fresh cold water and add 1 tsp. baking soda.
- Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
- Cut onion in quarters and put in bottom of a bean crock or large casserole.
- Add the partially cooked beans.
- Put cut up salt pork on top.
- (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
- Pour over the beans.
- Add more boiling water, if needed, to come just to the top of the beans.
- Also, if needed during baking tme, add more boiling water.
- Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.
Finally, someone who makes it from scratch with dried beans. I am making them shortly and will come back. I lost my original recipe and can't wait to try i, it has most of what I used before. I shall return.
Thanks MaeEast! We loved this recipe. I used great northern beans. I was confused why no tomato based ingredient. I added ketsup. For the pork fat I added ham. Very easy. This is the last baked bean recipe I will ever need. Thanks alot for sharing, my family loved it!
Great beans MaeEast!! I used navy beans and added some freshly ground pepper. I added partially cooked and drained smoked bacon to replace the salt pork, it gives a mild smoky flavour to the beans. To answer Rita's question - dip a spoon into the pot of beans while they cook and remove a few, blow gently on the beans, if the skins peel and curl while you blow, the beans are just about ready and soft enough to add to your bean crock, though they will still be al dente (firm). If the skins do not peel you need to cook them longer. It works for me!!!