Traditional Bean Hole Beans

Sort through the yellow eye beans and remove any debris or discolored beans, then rinse thoroughly under cold water.

Place the cleaned beans in a large pot and cover with boiling water by 2 inches, then bring back to a boil and cook for 2 minutes.

Remove the pot from heat, cover, and let the beans soak for 1 hour.

Drain the soaked beans and add fresh boiling water to cover by 2 inches.

Return the pot to heat and bring to a boil, then reduce to a simmer for 45 minutes until the beans are partially cooked but still firm.

Transfer the partially cooked beans and their cooking liquid to a bean hole pot or deep Dutch oven.

Cut the salt pork into pieces and layer them throughout the beans, using approximately three-quarters of the salt pork on top and nestling the remaining pieces into the beans.

Cover the pot with a tight-fitting lid and place in a preheated 325°F oven or bury in a bean hole pit if using traditional method.

Cook the beans for 5 hours, checking occasionally and adding additional hot water if the beans appear to be drying out; they should be tender and creamy when finished.

Remove from heat and season to taste with salt before serving the beans warm with the rendered salt pork.