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.