Ten Things You Didn’t Know About Maine Baked Beans
  1. To make Bean Hole Beans, a method devised by Native Americans, particularly the Penobscot, put beans, maple syrup, water, and chunks of fatty meat into a covered pot, place it in a hole lined with hot rocks, and wait.

  2. The B in B&M Beans stands for George Burnham and the M stands for Charles S. Morrill. They founded the company in Portland in 1867.

  3. Maine churches began hosting bean suppers in the late 1800s when tax dollars funneled to them began to dry up after the Civil War.

  4. Brunswick’s First Parish Church was known for the steamed brown bread served at its bean suppers in the 1970s and 80s.

  5. Yellow eye beans are the most popular variety served at church suppers because of their clean, mild taste.

  6. Plant breeder Elwyn Meader fashioned a bean that baked well but required a short growing season. Now sold by Fedco Seeds, its descendants are called Saturday Nite Specials, given that bean suppers were on Saturdays and the legumes can have explosive aftereffects.

  7. Adding kelp to a pot of simmering beans mitigates those aftereffects.

  8. Fairwinds Farm in Bowdoinham sells dried bean gift boxes.

  9. Beans have less calories, cholesterol, and fat but more complex carbs and fiber than steak.

  10. Beans are nitrogen fixers, so farming them reduces agriculture’s greenhouse gas emissions.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX?

Join the edible MAINE community! SIGN UP for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 14 / Fall 2020

Recent Editorial

Ten Things You Didn’t Know About Maine Baked Beans

Ten Things You Didn’t Know About Maine Baked Beans

Modern Country Cooking for a Crowd

Modern Country Cooking for a Crowd

Seafood as an Accessible Family Affair

Seafood as an Accessible Family Affair

Boils, Bakes, Fries, and Feeds

Boils, Bakes, Fries, and Feeds

Edible Inn and Around: Squire Tarbox Inn, Wiscasset

Edible Inn and Around: Squire Tarbox Inn, Wiscasset

From Away and Making Food Connections

From Away and Making Food Connections

Making Chicken Equitable Again

Making Chicken Equitable Again

Tying Up the Loose Ends

Tying Up the Loose Ends

Fast and Local Fare Is Engrained in South Berwick

Fast and Local Fare Is Engrained in South Berwick

New Roots, New Markets

New Roots, New Markets

The Spirits of Fall

The Spirits of Fall

The Secret to Home Vegan Baking for the Masses?

The Secret to Home Vegan Baking for the Masses?

Recent Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG