We grow several types of dry beans including King of the Early, Calypso, Yellow Eye, and Cannelini. All have distinct flavors and textures as well as traditional uses. However, as with so many other vegetables we use, try experimenting by mixing a couple for a recipe or exchanging one for another. They are all delicious and have an awesome protein kick to compliment so many of the vegetables we grow!
MAINE MAPLE BEANS- From Customer Rob J.
1 pound dry beans~ King of the Early
¼ pound of locally raised bacon
Dice one medium onion
2 teaspoons salt – Maine Salt Company, Marshfield, ME Applewood Smoked Salt
½ cup Maine Maple Syrup
1 large tomato peeled seeded and chopped
2 tablespoons mustard – Raye’s Spicy Horseradish – Eastport, ME
2 tablespoons Molasses
2 tablespoons brown sugar
1 tablespoon cider vinegar
¼ teaspoon ground pepper
Put beans in saucepan, cover by 1 inch with water, and bring to boil and simmer for 45-60 minutes until tender – drain liquid
Thickly slice bacon and cut into ¼ inch strips. Lightly brown bacon pieces and drain fat
Cook onion until lightly brown in bacon pan
Mix together remaining ingredients
In bean pot put beans, bacon and onion, and remaining ingredients. Add boiling water to cover.
Cook in 300 degree oven for 4-5 hours checking hourly to be sure beans are covered with liquid. If more liquid needed, add hot water to cover beans.
Boston Baked Beans- Courtesy of Customer Bob B.
**Note** This recipe is for 1 pound of beans, Adjust according to amount of beans you use.
1 lb small white beans (Navy Beans or Pea Beans, or for variety: Yellow Eye or King of the Early)
1/4 lb salt pork … My new thing is to add a ham hock or 2 (peel off outer skin) or part of a pork shoulder (how much depends on the capacity of your bean pot)
1 medium to large onion sliced (personal choice)
1/3 cup black strap molasses
1/3 cup brown sugar (light or dark your choice)
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon black pepper
1/3 cup Blackstrap Rum or Dark Spiced Rum (optional) I use Cruzan Black Strap Rum)
1/2 tsp Liquid Smoke Hickory (optional)
Soak the beans over night, in enough water to cover, plus three inches OR, Place the beans in a pot with enough cold water to cover, plus three inches,
Then, bring to a boil & let boil for 20 minutes. Then cover & let sit for 10 minutes.
NOTE: Keep the bean water to add back to the beans during baking if necessary.
In a large bowl, combine the molasses, brown sugar, salt, mustard, black pepper, rum & liquid smoke. Some of the bean water can be added to loosen the mixture.
Add the beans to the above mixture & mix well, being careful not to break up the beans.
Cut the salt pork into slices, then put 1/3 of it into the bottom of the bean pot.
Slice the onion and place 1/3 of it into the bottom of the pot.
Add the pork shoulder or ham hock after the first layer of beans.
Add some of the beans, then, alternate layers of the onions & salt pork & beans, until everything is added finishing with a couple pieces of salt pork.
Cover with the reserved bean water.
Bake at 300 degrees for 6 hours or until the beans are cooked through. ** Larger beans take longer.
Every couple of hours, check the water level in the pot. Add enough hot water to re-cover the beans.
Some people stir occasionally, some don’t … I do.
We like to serve them with hot dogs, cole slaw, and brown bread with raisins or corn bread. A nice slice of ham works too.
Maine Yellow Eye Beans with Sausage~ Amended from www.purcellmountainfarms.com
- 1 lb. Yellow Eye Beans
3/4 lb. Locally raised Sausage (Italian Sausage, Garlic, or Chorizo),
in 1/4 inch slices
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 tsp oregano
- 8 oz tomato sauce
- 1/2 cup Organic Ketchup
- 3/4 cup dry red wine
- 2 tsp cinnamon
- 1/2 tsp fresh ground pepper
Prepare Beans: Rinse and pick over beans. Pour boiling water
over beans to cover by 2 inches, cover and leave for 1 hour.
Drain, rinse, and cover with fresh water. Bring to a boil, cover
and simmer until tender (checking at 20 min.) Drain and leave
Assemble Dish: Sauté sausage slices in a skillet, then remove
and add to beans. Drain excess fat from skillet and sauté onions
and garlic until soft. Add cumin and oregano, mix well and add
to the beans. Deglaze skillet with water and add to beans. Add the last
5 ingredients and simmer for about 45 minutes. Serve with salsa.
Great with cornbread.
White Bean Dip~
- 2 cups of cooked cannellini beans
- 3 cloves garlic or 3 garlic scallions
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil, plus 4 tablespoons
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Freshly ground black pepper
- 6 sliced of whole wheat bread or 6 pitas
- 1 teaspoon dried oregano or 2 teaspoons of fresh oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Arrange the bread or pitas on a large baking sheet. If using pitas, cut each pita in half and then into 8 wedges. Pour the remaining oil over the bread or pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the bread or pita toasts warm or at room temperature alongside the bean puree.