Maine Baked Beans Food
MAINE BAKED BEANS
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.
Provided by cavery
Categories Beans
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 206, Fat 15.4, SaturatedFat 5.6, Cholesterol 16.3, Sodium 285.5, Carbohydrate 16.2, Fiber 0.2, Sugar 12.8, Protein 1.2
DOWN-EAST BAKED BEANS
Provided by Food Network
Categories side-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put beans in a large pot with enough water to cover by about 2 inches. Bring to a simmer over medium-high heat. Reduce heat to a medium and simmer uncovered for 15 minutes. Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven.
- Preheat oven to 250 degrees. Place salt pork in a small pot, add water to cover, then bring to a boil over high heat. Drain pork and add to beans. In a small bowl, dissolve mustard in 1 teaspoon warm water. Add dissolved mustard, molasses, and rum to beans. Season with salt and pepper, and mix gently but thoroughly.
- Heat reserved cooking liquid in a medium sauce-pan over medium heat. Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating. Reserve remaining cooking liquid. Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed. Cook until beans are soft, about 5 hours.
- Remove cover, gently stir beans, and return to oven. Bake uncovered until cooking liquid thickens into a sauce. Season to taste with salt and pepper, and serve with brown bread if you like.
OLD-FASHIONED BAKED BEANS
These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 4h50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.
BAKED BEANS
Baked beans in Maine is an every Saturday night tradition. We have them along with potato salad or cole slaw, and hotdogs of some kind. We always have cornbread or biscuits, too. It is the best supper of the week for us. I have had this every week since I was a little girl--many, many years. I love them as much today as I did when I was little. This recipe uses four kinds of beans, but it can be made with just one kind if you choose and will be as good as if you used four. Until last year, I always did the proper thing and baked them in my brown bean pot in the oven (I have five pots--all sizes). This past year I tried the crockpot and it worked fine. I always make a double batch. You can freeze them. My husband likes beans and toast for breakfast on Sunday morning. It's all tradition, I guess. NOTE: If you are a vegetarian--omit the salt port and put a big chunk of butter in the pot.
Provided by Mimi in Maine
Categories One Dish Meal
Time 8h
Yield 8-9 cups
Number Of Ingredients 12
Steps:
- Pick over the beans and wash in cold water; rinse.
- Cover with cold water and let soak over night.
- Drain.
- In the morning, put in a pan and cover with water and parboil till the skins crack and roll up when you blow on them (30-35 minutes or so).
- Place onion in the bottom of the bean pot and add the beans saving some of the bean juice to mix with the rest of the ingredients.
- Mix the minced onion, sugar, molasses, salt, dry mustard, and some of the hot bean juice to make about 1 1/2 cups.
- Pour this over the beans and gently mix.
- If you need more juice, add more of the juice from the pan.
- Scrape and slit the salt pork and put on top of the beans.
- Put the cover on the beanpot and bake at 300 degrees for about 7 hours.
- Add water if necessary to keep the beans covered.
Nutrition Facts : Calories 393, Fat 23.3, SaturatedFat 8.4, Cholesterol 24.4, Sodium 707.6, Carbohydrate 39.1, Fiber 6.7, Sugar 19.4, Protein 7.9
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