Baked Yellow Eye Beans

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.

This recipe is rooted in old-fashioned bean-pot cooking, where beans were prepared low and slow in wood-fired ovens or over banked coals. Today, the same comforting results come straight from your oven, using simple ingredients. Whether served with brown bread, hot dogs, ham, or grilled sausages, this dish brings the spirit of a traditional New England supper to your table.

What You’ll Like About This Recipe

• Authentic New England flavor. Yellow eye beans have a naturally mild, buttery taste that pairs beautifully with molasses and salt pork. The slow baking process infuses the beans with deep, old-fashioned flavor reminiscent of classic bean-pot dinners served across Maine and coastal New England.
• Perfect slow-baked texture. This method yields beans that are tender but not mushy, with a creamy interior and a gently caramelized sauce. The long, low bake allows the beans to absorb flavor while maintaining their structure—a key characteristic of traditional baked beans.
• Simple, affordable ingredients. Salt pork, bacon, molasses, onion, and mustard are all pantry staples that work together to build rich, layered flavor. This makes the recipe accessible for both everyday meals and special weekend cooking.
• Hands-off cooking time. After the initial stovetop simmer, the oven does most of the work. The covered, slow bake frees you from constant stirring and allows the flavor to deepen gradually.

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

1. Sort and rinse the dried beans, removing any damaged beans or debris. This ensures even cooking and prevents grit from ending up in the pot.
2. Pre-soften the beans using either the quick-soak method or an overnight soak. The quick boil followed by a one-hour rest helps hydrate the beans and shortens total cooking time.
3. Simmer the beans gently until they are just tender. Keep the heat low and avoid boiling aggressively, which can cause the beans to split or cook unevenly.
4. Drain the beans and reserve the cooking liquid. This starchy, flavorful liquid helps create the base of the molasses sauce used during baking.
5. Layer the beans, onions, salt pork, and bacon in a bean pot or casserole. The layering allows the fat and flavor to melt through the beans over the long bake.
6. Mix the molasses, mustard, salt, pepper, and some of the reserved liquid to form the sauce. Pour it over the beans and add additional liquid as needed to almost cover them.
7. Bake low and slow, covered at first to retain moisture. Removing the lid partway through allows the beans to caramelize slightly and thicken.
8. Check for dryness during baking and add a splash of liquid if needed to maintain a creamy, saucy consistency.

Pro Tips

• Avoid boiling. Gentle simmering prevents skins from bursting and helps the beans cook evenly.
• Reserve bean liquid. This liquid contains starch, which naturally thickens the sauce without extra ingredients.
• Use a bean pot if possible. The tall, narrow shape promotes even cooking and slow flavor absorption.
• Check seasoning at the end. Salt levels vary depending on the salt pork and bacon, so adjust as needed after baking.

Recipe Variations

• Recipe Variations
• Sweet maple baked beans. Replace some of the molasses with pure maple syrup for a sweeter, lighter flavor typical of some Maine variations.
• Smokier baked beans. Add smoked paprika, a splash of liquid smoke, or use smoked bacon for deeper savory notes.
• Vegetarian baked beans. Omit the salt pork and bacon and add a tablespoon of butter or neutral oil. Increase the molasses slightly for balance.
• Tomato-rich version. Add a small amount of tomato paste to the molasses mixture for a tangier, more robust sauce.
• Spicy baked beans. Stir in a pinch of cayenne, red pepper flakes, or diced jalapeños for subtle heat.

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

• Refrigerate: Store leftover beans in an airtight container for up to 5 days. The flavor deepens as they rest.
• Reheat: Warm gently on the stovetop, adding a splash of water if needed to loosen the sauce.
• Freeze: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

Baked Yellow Eye Beans

Diana Rattray

Enjoy a New England baked bean dinner with Maine’s favorite yellow eye beans!

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Servings 6 to 8 servings

Calories 464

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Course Beans

Cuisine New England

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Ingredients

  

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• 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

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• 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

Calories: 464kcalCarbohydrates: 56gProtein: 19gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 21mgSodium: 569mgPotassium: 1228mgFiber: 12gSugar: 10gVitamin A: 3IUVitamin C: 5mgCalcium: 89mgIron: 6mg

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.

Keyword baked beans, yellow eye beans

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