Forktionary

Baked Beans Traditional Bean Hole Beans Recipe

Experience the legendary taste of lumberjack bean hole beans! This authentic recipe, straight from a local lumberman's museum, delivers tender, flavorful beans baked overnight in the earth. Imagine the rich, smoky aroma of wood-fired beans, traditionally served with biscuits, coleslaw, and molasses cookies or gingerbread. Perfect for a unique and unforgettable meal!

Prep Time 60 mins
Cook Time 1140 mins
Calories 495.4 kcal
Protein 6g
Rating 4.7 (3 Reviews)
Baked Beans Traditional Bean Hole Beans 109

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Beans Traditional Bean Hole Beans

  • Beans
  • Dry Mustard
  • Molasses
  • Salt
  • Water
  • Onion
  • Salt Pork
  • Boiling Water

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How to Make Baked Beans Traditional Bean Hole Beans

  1. Soak 2 pounds (907g) of dried yellow-eye beans in cold water overnight.
  2. Parboil the soaked beans until the skins begin to loosen. You should be able to easily blow the skin off a few beans using a spoon.
  3. In a large bowl, combine the parboiled beans with 1 cup (240ml) of your favorite BBQ sauce, 1/2 cup (120ml) of molasses, 1/4 cup (60ml) of brown sugar, 2 tablespoons (30ml) of Worcestershire sauce, 1 tablespoon (15ml) of mustard, and 1 teaspoon of black pepper. Stir gently to combine.
  4. Slice 1 pound (453g) of salt pork into 1-inch thick sections.
  5. Score each salt pork section in a criss-cross pattern, cutting about halfway through.
  6. Place the salt pork pieces on top of the bean mixture in your Dutch oven.
  7. Prepare your bean hole: Dig a hole in the ground approximately 1.5 times the size of your Dutch oven (or other heavy, oven-safe pot with a tight-fitting lid).
  8. Build a fire using seasoned hardwood (avoid softwoods like pine). Fill the hole 3/4 full with hot coals.
  9. Carefully remove coals, leaving a 3-inch (7.6cm) bed of embers at the bottom of the hole.
  10. Place your Dutch oven containing the beans and salt pork onto the bed of coals.
  11. Surround and cover the Dutch oven completely with the remaining hot coals.
  12. Cover the entire hole with a thick layer of dirt, ensuring no steam escapes. Add more dirt if you see steam escaping.
  13. Leave the beans to bake underground for 8-12 hours (or overnight).
  14. Carefully remove the Dutch oven from the hole (use oven mitts!). Let it cool slightly before serving.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

50g

Fat

83g

Carbs

5g

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Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Bean & Lentil Recipes The Americas American Summer Recipes Fall Recipes

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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beans American Heirloom Historical Holiday Event One Dish Meal Native American Northeastern United States Novelty Equipment Grilling