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Menu: A New England Baked Bean Supper
One of the earliest American dishes, baked beans are an enduring New England tradition. In Full of Beans in SAVEUR Issue #145, Gabriella Gershenson shares her love for this classic slow-cooked casserole, that fills the kitchen with "the sweet smell of molasses...followed by the aromas of onion, clove, and pork, and finally, the starchy scent of slow-cooked beans." The Saturday baked bean suppahs Gershenson encountered in Maine are the inspiration for this menu. Served with plenty of soft rolls, homemade brown bread, roasted ham, slaw, and more, baked beans make a hearty dinner for a crowd of eight.
The Menu
- Parker House Rolls
- New England Style Baked Beans
- Brown Bread
- Marty's Marinated Slaw
- Frankfurters
- Fresh Ham with Honey and Cloves
- Indian Pudding
- Ice Cream
- Apple Pie
More About This Menu
The prep for this menu should be started a day in advance—the beans need to soak overnight so they cook evenly. Once everything's in the pot, you can leave them alone to stew for the next six hours.
Brown bread is spongy, hearty bread that's traditionally served with New England baked beans. Steamed in a can instead of baked, it's easy to make at home.
Indian pudding has been around since Colonial times—early New England settlers reinvented the pudding they knew with New World ingredients. This creamy dessert made from corn is still popular in New England today.
Comments (4)
The mark of a good recipe is that you can touch taste and smell the results by the mere act of reading. These are GREAT
I grew up in Maine and everyone I knew had baked beans on Saturday nights and brown bread baked in a can. Hot and slathered with home made butter, it was my favorite. Never had marinated slaw but parkerhouse rolls were a must. Thanks for the memories.
Great menu for this Easter Dinner, I do hope that they will be very pleased.
