Campfire Bean Hole Beans
A traditional New England bean recipe, slow-cooked for a rich, savory flavor. Perfect for a hearty meal or side dish.
1
Pound Dried Navy Beans
8
Ounces Salt Pork, diced
1
Onion, chopped
2
Cloves Garlic, minced
1
Tablespoon Molasses
See all 9 ingredients ↓
A traditional New England bean recipe, slow-cooked for a rich, savory flavor. Perfect for a hearty meal or side dish.
Instructions
- Soak Beans overnight in plenty of water. Drain and rinse.
- In a large pot or Dutch oven, combine Beans, Pork, Aromatics, and enough water to cover by 2 inches.
- Bring to a boil, then reduce heat to low, cover, and simmer for 6-8 hours, or until beans are tender. Stir occasionally, adding more water if needed.
- In a small bowl, whisk together Seasoning ingredients.
- Add Seasoning to the beans during the last hour of cooking. Stir well.
- Continue to simmer for another hour, allowing the flavors to meld.
-
1
450 g
Pound Dried Navy Beans
-
8
115 g
Ounces Salt Pork, diced
-
1
1 medium
Onion, chopped
-
2
2
Cloves Garlic, minced
-
1
15 mL
Tablespoon Molasses
-
1
15 mL
Tablespoon Brown Sugar
-
1
5 mL
Teaspoon Dry Mustard
-
1/2
2.5 mL
Teaspoon Black Pepper
-
1
5 mL
Teaspoon Salt
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Whisk
Instructions
- Soak Beans overnight in plenty of water. Drain and rinse.
- In a large pot or Dutch oven, combine Beans, Pork, Aromatics, and enough water to cover by 2 inches.
- Bring to a boil, then reduce heat to low, cover, and simmer for 6-8 hours, or until beans are tender. Stir occasionally, adding more water if needed.
- In a small bowl, whisk together Seasoning ingredients.
- Add Seasoning to the beans during the last hour of cooking. Stir well.
- Continue to simmer for another hour, allowing the flavors to meld.
Nutrition per serving
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