Beanhole Beans

From All in the Family: This classic New England recipe is adapted from former State Rep. Sherman Hutchins of Maine. Slow-cooked beans are ideal for campfire cooking in a good, cast-iron pot.

Preparation time: 10 minutes, plus 45 minutes for soaking
Cooking time: 3 1/2 hours

1 pound dried white beans
1 teaspoon dry mustard
1 cup molasses
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large white onion, peeled and cut in half
1 pound pork fatback

1. Put beans in a large bowl, cover with cold water and let soak 45 minutes. Drain.

2. Preheat oven to 300 degrees F.

3. In a large, heavy casserole or cast-iron pot, combine beans, mustard, molasses, sugar, salt and pepper. Put onion halves, cut side down, on top of beans. Using a sharp knife, slice fatback nearly to the rind, like an accordion: horizontally every 1/2 inch for the length of the fat. Put pork on top of onion.

4. Add cold water to cover mixture by one inch. Cover pot and put in oven for 3 1/2 hours, until beans are tender.

Yield: Serves 6.