Post by blackcrowheart on Mar 20, 2007 13:40:47 GMT -5
Bean Hole cooking style of the Abenaki...
Posted by: "Mike Price" notjustanotherclone@gmail.com notjustanotherclone
The art of cooking in a hole in the ground was used for hundreds of
years by the Abenaki Indians. Today, bean-hole beans are still
a popular New England tradition among Indigenous Peoples.
The ideal pot for full flavor is a cast iron kettle with a lid (often
referred to as a Dutch oven). If you don't have one and can't borrow
one, any sturdy pot with a lid will do. (We used to use heavy clay pots)
1. Dig a hole in the ground large enough to hold the pot with two or
three inches of clearance on all sides, and at least six inches of
clearance on top.
2. Build a fire in the hole with dry firewood and let it burn down to
large embers and ash while preparing the beans.
3. Parboil two quarts of dry beans until the skins wrinkle. Drain off
the fluid.
4. Slice a large onion and place half of the slices in the bean bean
pot.
5. Pour in half of the beans.
6. Add another layer of sliced onion and several large slabs of salt
pork or bacon. (Bear fat or Elk strap were used in the old days)
7. Add the remaining beans.
8. Measure one cup of dark molasses and pour over the top of the
beans. (Maple syrup was the fave back when)
9. Add enough water to cover the beans.
10. When the fire has burned down in the bean hole, shovel out enough of
the embers and ashes to make room for the pot, and place the pot in the
hole.
11. Place a wet dish towel over the top of the uncovered pot and push
the lid securely down over the cloth. (The old way was to cover with
seaweed)
12. Place embers and ashes around the sides and on top of the pot,
then cover these with the dirt you removed when you dug the hole.
Cook for approximately 6 hours for absolutely delicious beans.
Serves approximately four.
Note: Many foods have enhanced flavor when cooked in a hole in the
ground in this manner. If you dig the hole in an appropriate place, you
can continue to use it for outdoor cooking.
Posted by: "Mike Price" notjustanotherclone@gmail.com notjustanotherclone
The art of cooking in a hole in the ground was used for hundreds of
years by the Abenaki Indians. Today, bean-hole beans are still
a popular New England tradition among Indigenous Peoples.
The ideal pot for full flavor is a cast iron kettle with a lid (often
referred to as a Dutch oven). If you don't have one and can't borrow
one, any sturdy pot with a lid will do. (We used to use heavy clay pots)
1. Dig a hole in the ground large enough to hold the pot with two or
three inches of clearance on all sides, and at least six inches of
clearance on top.
2. Build a fire in the hole with dry firewood and let it burn down to
large embers and ash while preparing the beans.
3. Parboil two quarts of dry beans until the skins wrinkle. Drain off
the fluid.
4. Slice a large onion and place half of the slices in the bean bean
pot.
5. Pour in half of the beans.
6. Add another layer of sliced onion and several large slabs of salt
pork or bacon. (Bear fat or Elk strap were used in the old days)
7. Add the remaining beans.
8. Measure one cup of dark molasses and pour over the top of the
beans. (Maple syrup was the fave back when)
9. Add enough water to cover the beans.
10. When the fire has burned down in the bean hole, shovel out enough of
the embers and ashes to make room for the pot, and place the pot in the
hole.
11. Place a wet dish towel over the top of the uncovered pot and push
the lid securely down over the cloth. (The old way was to cover with
seaweed)
12. Place embers and ashes around the sides and on top of the pot,
then cover these with the dirt you removed when you dug the hole.
Cook for approximately 6 hours for absolutely delicious beans.
Serves approximately four.
Note: Many foods have enhanced flavor when cooked in a hole in the
ground in this manner. If you dig the hole in an appropriate place, you
can continue to use it for outdoor cooking.