Boston Bake Beanhole Beans (Roland “Grampy” Robinson’s Recipe) - Fannie Merrit Farmer 1944 Cookbook 1 Qt. pea beans 3/4 lb. fat salt pork 1 T. salt 3 T. sugar 1 T. to 1 c. molasses 1/2 t. mustard Boiling Water Sort beans and cover with cold water. Drain, cover with fresh water, heat slowly - keep below boiling point. Cook until skin will burst (test determined by taking a few beans on tip of spoon & blowing on them - when skin will burst - sufficiently cooked). DRAIN Add cold pork, and scrape off (away) the slimey part (which is too salty to use). Remove 1/4 slice - put in pot bottom. Cut through the rind of remaining pork every 1/2" making cuts 1/2" deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix salt, mol., sug., and 1 c. Boiling Water; Pour over beans; then add enough more boiling water to cover beans. Cover bean pot and bake 6-8 Hours in 250°F oven. (slow-bake); uncovering for last hour of cooking that rind may become brown + crisp. Add water as needed. If pork mixed with beans is desired, use less salt. There is a special technique for the outdoor-beanhole where the fire is in a pit that has rocks that heat up. Some coals are placed on top of the (cautious Dutch oven bean pot when the fire dies down placing pot in hole + dirt covers to bake). Helen Roland makes these outdoors. Dr. Alexander, Robinson’s husband, brought your exographic forlono.