Bean-Hole Beans

Name: Bean-Hole Beans
Prep time: 13 h 10 min
Cook time: 13 h 10 min
Total time: 13 h 10 min
Yield: 30
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 118 milliliters butter; 2 liters dried great Northern beans; 4 teaspoons dry hot mustard; 591 milliliters molasses; 2 onions; 454 grams salt pork

You can never have too many hor d'oeuvre recipes, so give Bean-Hole Beans a try. One portion of this dish contains about 14g of protein, 16g of fat, and a total of 433 calories. This recipe serves 30. It is a good option if you're following a gluten free diet. Head to the store and pick up pepper, mustard, salt pork, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 13 hours and 10 minutes. If you like this recipe, take a look at these similar recipes: Three-Bean Baked Beans, Four Bean Baked Beans, and Four Bean Baked Beans.

Instructions

The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.

Equipment you will use

Pot

Start the fire and keep it filled with good dry hardwood.

Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.

Ingredients you will need

Beans

Water

Roll

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Stove

Pot

When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices.

Ingredients you will need

Salt Pork

Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork.

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Onion

Pork

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Pot

Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top.

Ingredients you will need

Black Pepper

Mustard Powder

Molasses

Butter

Beans

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Pot

Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches.

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Beans

Water

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Aluminum Foil

Pot

Place lid onto bean pot.

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Pot

Before putting the pot into the hole, remove about 1/3 of the coals using a shovel.

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Pot

Remove and discard any burning pieces of wood.

Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.

Ingredients you will need

Beans

Equipment you will use

Pot

Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

Ingredients you will need

Beans

Stew

Equipment

Pot

Stove

Aluminum Foil

Ingredients

Servings:

1teaspoon

black pepper 118milliliters

butter 2liters

dried great Northern beans 4teaspoons

dry hot mustard 591milliliters

molasses 2

onions 454grams

salt pork

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage Blanc de Blancs Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.