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Nutrition Facts
Serving Size 1 (143g) Recipe makes 4 servings The following items or measurements are not included below: beans
Calories 617
Calories from Fat 415		(67%)
Amount Per Serving		%DV
	Total Fat 46.2g	71%
	Saturated Fat 16.7g	83%
	Monounsaturated Fat 21.9g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 1435mg		59%
Potassium 752mg		21%
Total Carbohydrate 48.2g		16%
	Dietary Fiber 0.6g	2%
	Sugars 37.9g
Protein 3.5g		7%
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Old Fashioned Baked Beans

Recipe #64866 | 1½ days | ½ day prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: MaeEast
Jun 17, 2003

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.

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
Soak beans overnight, well covered with cold water.
2
Pour off soaking water and pick over beans to remove any bad ones, or debris.
3
Put beans in a pot.
4
Cover with fresh cold water and add 1 tsp. baking soda.
5
Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
6
Cut onion in quarters and put in bottom of a bean crock or large casserole.
7
Add the partially cooked beans.
8
Put cut up salt pork on top.
9
(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.
10
Pour over the beans.
11
Add more boiling water, if needed, to come just to the top of the beans.
12
Also, if needed during baking tme, add more boiling water.
13
Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.

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Featured Reviews for This Recipe

From: Elly in Canada

On Dec 1, 2008

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!!!

1 person found this review helpful

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From: ~Rita~

On Oct 18, 2003

These were very good melted in my mouth. I have no idea what yellow-eyed beans are(I know Duh) so I used black-eyed peas. Which I must say came out wonderful. I followed to step 6.(Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it)Which I don`t know meant! Then I transfered it to a slow cooker in which I had placed the onion and bacon which I removed the fat. I agree meat not fat! Set the slow cooker on low and cooked for 8 hours. Came out sweet soft and ever so good! Mea thanks for a good recipe! Can you post what blowing on the beans does??

3 people found this review helpful

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From: Midge Plourde

On Jan 7, 2005

I used navy beans, and was this great! The beans were moist, and flavourful. I think next time I will add the liquid differently though. I found it was too much for the begining. Thanks, Mae East, my husband loved this bean recipe.

2 people found this review helpful

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