Classic Slow-Cooked Bean-Hole Beans

To prepare your bean hole, create a depression in the ground that is approximately 2.5 to 3 feet deep, depending on the size of your pot. The hole should be large enough around to accommodate a 6-inch gap between the pot and its edges on all sides. To enhance heat retention, place some old tire chains or stones in the depression before starting a fire.

Begin by building and maintaining a fire, using dry hardwood to fuel it. Allow the fire to burn for about 3 hours before adding more wood as needed. The hole should be at least three-quarters full of hot coals by this point. Once the fire has been burning for approximately one hour, place the beans in a large pot and add water to cover them. Bring the mixture to a boil, then continue cooking until the skins of the beans curl back when you blow on them, about 45 minutes. Monitor the beans closely, as they can become mushy if cooked for too long.

With your bean hole now ready, cut the salt pork into 2-inch wide and 1/4-inch thick slices. Place these slices at the bottom of the bean pot, followed by cut onions laid flat on top of the pork. Pour the beans and their liquid into the pot, then mix in molasses, black pepper, and dry mustard. Slice the butter and place it on top of the beans. Add enough boiling water to cover the beans by one inch, then cover the pot tightly with aluminum foil that extends down over the sides by at least 2 inches. Secure the lid onto the bean pot.

Before placing the pot in the hole, remove about one-third of the coals using a shovel. Discard any burning pieces of wood and replace them with new ones. Place the bean pot into the hole, then fill it with dirt around the sides and over the top of the pot. You should end up with about 2 feet of dirt covering the pot. Cover the area where the beans are buried with a tarp or metal sheet to protect them from rain.

Allow the beans to stew overnight in their bean hole. The next day, carefully dig them out and enjoy your meal