Mama’s Maple-Flavored Baked Pea Beans
My mother baked beans every Saturday night, and she usually made coleslaw and hot biscuits to go with them. There were six of us children in the family and Mama let us take turns choosing which kinds of beans we’d have, which meant that i had to wait six weeks for my favorite. I liked these “little beans” or pea beans, flavored with Maine maple syrup and molasses.
NotesYou can also make this recipe with other dried beans such as Great Northern, yellow-eyes, or Jacob’s cattle.
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together, game day
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturemeaty, rich, sharp, sweet
- 1 pound dried pea or navy beans
- ½ cup pure maple syrup
- ¼ cup packed light brown sugar
- 2 tablespoons molasses
- 1 teaspoon dry mustard
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 small onion, peeled
- One ¼ pound chunk salt pork
Soak the beans in cold water to cover overnight.
Preheat the oven to 300°F.
Drain the beans and combine in a 2½-quart bean pot or covered casserole with the maple syrup, brown sugar, molasses, mustard, salt, and pepper. Add the onion and salt pork. Pour enough boiling water over the beans to cover them by ½ inch.
Bake, covered, for 6 hours, or until the beans are almost tender. Check every hour or so and if the sauce is below the level of the beans, add more boiling water to cover the beans. Uncover and finish cooking for an additional 45 to 60 minutes, until the beans are tender and a rich brown and the sauce is lightly thickened.
2005 Linda and Martha Greenlaw