Baked Yellow Eye Beans
Savor the taste of homemade baked yellow eye beans. Discover why these beans are a beloved favorite in the state of Maine.
Growing up, my family always chose canned baked yellow eye beans for Saturday night beans. They have a soft, creamy texture and have long been a state of Maine favorite—my grandfather, a chef, cooked them in the ground! B & M used to sell them in cans, but it’s difficult to find them now. However, Bar Harbor Foods produces a vegetarian version. You can find dry yellow eye beans online and in stores in some areas. I prefer them to navy beans for New England style molasses baked beans.
Why You’ll Love It
Authentic Maine flavor. Yellow eye beans are a regional treasure — sweet, creamy, and steeped in tradition.
Simple ingredients. Just beans, aromatics, pork, and molasses create a deeply flavorful dish.
Comfort food classic. Serve it with hot dogs, brown bread, or coleslaw for the full New England experience.
Make-ahead friendly. Great for prepping in advance — they taste even better the next day.
Ingredient Notes
- Yellow eye beans – A mild, creamy heirloom bean. About 2 1/4 cups dried beans per pound.
- Onion – Sliced onion adds depth and savory flavor.
- Bacon – Diced bacon infuses the beans with a smoky, meaty base.
- Salt pork – A classic addition for richness and traditional flavor.
- Molasses – Use unsulphured molasses for sweet depth.
- Salt – Adjust as needed based on the saltiness of your pork and bacon.
- Dry mustard – Adds subtle sharpness to balance the sweetness.
- Pepper – A small amount enhances the overall flavor.
Steps to Make Baked Yellow Eye Beans
- Rinse and sort the beans. Boil for 2 minutes, then soak for 1 hour (or soak overnight without boiling).
- Simmer the beans uncovered for 50 to 60 minutes or until tender. Drain and reserve the cooking liquid.
- Layer the beans in a casserole or bean pot with sliced onion, bacon, and salt pork.
- Mix the molasses, salt, mustard, and pepper with 1 cup reserved liquid and pour over the beans. Add more liquid to nearly cover.
- Cover and bake at 300°F for 3 1/2 to 4 hours, uncovering after 2 hours. Add more liquid if needed.
Tips
- Don’t boil after soaking. Simmer gently to keep the beans whole and creamy.
- Use a traditional bean pot or any 3-quart oven-safe casserole with a tight lid.
- Adjust salt carefully depending on your bacon and salt pork.
Recipe Variations
- Use different beans. Substitute navy or great northern beans if yellow eye beans aren’t available.
- Make it vegetarian. Omit the bacon and salt pork and use olive oil or butter instead.
- Add spice. Stir in a pinch of cayenne or smoked paprika for a hint of heat.
- Sweeten more. Add a tablespoon of brown sugar for a sweeter bean dish.
What to Serve With Baked Beans
- Bread: Steamed canned brown bread is excellent with beans, or serve them with buttered toast or cornbread.
- Meat: Choose hot dogs, ham, steaks, chops, or pulled pork.
- Side Dishes: Coleslaw adds a tangy contrast to the sweet molasses flavor. Or serve them with a side salad or sliced fresh vegetables.
How to Store (and Reheat, if applicable)
Refrigerate: Store cooled beans in an airtight container for up to 4 days.
Freeze: Transfer to freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Reheat on the stovetop over low heat, adding water if needed to loosen the sauce.
Baked Yellow Eye Beans
Ingredients
- 1 pound dried beans, yellow eye, about 2 1/4 cups
- 1 onion, sliced
- 2 medium strips bacon, diced
- 4 ounces salt pork, sliced
- 3 tablespoons molasses
- 1/ teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon pepper
Instructions
- Rinse the beans and pick them over. Discard any malformed or damaged beans and look for small pebbles.
- Place the beans in a large saucepan and cover with water. Bring to a boil and boil for 2 minutes. Remove the beans from the heat and let stand for 1 hour. If you prefer an overnight soak, skip the 2-minute boil and soak the beans overnight.
- If necessary, add more water to cover the beans and place them back over medium heat. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer uncovered for 50 to 60 minutes or until tender. Avoid boiling the beans.
- Drain the liquids into a bowl and set them aside.
- Heat the oven to 300°F. In a 3-quart casserole or bean pot, layer the beans with the onions, salt pork, and bacon pieces.
- In a medium bowl, combine the molasses, salt, mustard, and pepper. Add 1 cup of the reserved liquids to the molasses mixture and stir; pour over the beans. Add enough of the remaining reserved liquid to almost cover the beans. If you don’t have enough reserved liquid, you can use water.
- Cover tightly and bake for 3 1/2 to 4 hours, removing the cover after 2 hours. If the beans appear dry, stir and add a bit of liquid if necessary.
- Serve and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
