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1
Soak beans overnight in water to cover or quick-soak: Put beans in a large pot, add water to cover by 2 inches and bring to a simmer over medium-high heat.
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2
Simmer for 2 minutes, then remove from heat and allow to stand for 1 hour.
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3
Drain and rinse.
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4
If you dont already have a bean hole, dig a hole about half again as large as whatever pot you plan to cook the beans in.
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5
(The key is that there be 6 inches between the top of the hole and the top of the pot.)
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6
Build a fire in the hole using about 10 pieces of cord wood.
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7
When the fire is burning well, add 10 softball-size rocks, then continue to burn until the wood is reduced to embers.
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8
You should have a bed of embers 2 to 3 inches deep.
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9
Meanwhile, drain and rinse the beans and put them into a 6-quart Dutch oven or other large, heavy pot along with all remaining ingredients except the salt pork.
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10
Stir well to combine.
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11
Lay the salt pork slices on top of the beans, then add water to cover by about an inch.
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12
Bring just to a simmer over medium-high heat.
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13
Carefully remove the rocks from the bean hole.
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14
Put the pot into the hole on top of the embers, cover it with a triple layer of heavy-duty foil, then put the rocks back into the hole around and on top of the pot.
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15
Fill in the hole with dirt, covering the pot.
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16
Come back 8 hours later, remove the pot from the hole and serve the beans.
