Franks and beans are as much of a tradition in New England as attending the Magic of Christmas celebration at Portland’s Merrill Auditorium. I’ve only gone once to that wonderful extravaganza, but baked beans have a much larger meaning for me. For one I’ve not been a great baked-beans cook. I usually add too much liquid and over- or under-cook the beans—basically it’s not my culinary métier. Though I’ve found that the recipe on the back of the State of Maine beans package sold in local supermarkets is a classic, standard recipe that works well. But this go round last Saturday night, I used a recipe that was one of those wonderful hand-me-down formulas–often the hallmark of great home cooking. I found it in Linda Greenlaw’s wonderful book, Cooking on a Very Small Island–chockful of regional recipes that are so good.
Baked Bean Supper
