Saturday Nights and Baked Beans

Here in Maine, we have our rituals. In the summer we have our State Fairs. In the winter we have ice fishing and snowmobiling. In the springtime, we have various home & garden shows around the state. In August we have the Folk Festival in Bangor. In July we have the Lobster Festival in Rockland. Perhaps, though one of the best-known rituals we have in Maine is Saturday Night Beans and Franks.
Whether you're baking beans at home or attending a church or civic organization supper, if the event is on Saturday night, you can almost guarantee that baked beans will be on the menu. Sometimes people serve them with brown bread, sometimes with dinner rolls, and sometimes even with cole slaw. But whatever the side dish, the baked beans themselves are always the mainstay of the Saturday night meal.
At my parents' home growing up, I always knew that Saturday meant baked beans. Now, my dad kinda cheated. You see, technically baked beans are supposed to be just that: baked. My dad decided that an easier way for him would be to put them in the slow-cooker. So, on Friday, he'd soak the beans overnight. Then on Saturday morning, he'd combine all the ingredients and set the slow-cooker on low. The beans would remain on low all day and by dinner time, they'd be ready.
Here at Dysart's, while we have baked beans on the menu all the time (yup, that's right, 24 hours a day, 7 days a week--because after all, baked beans with breakfast is another Maine thing!) Saturday Night still holds a special place with us. When you come in to visit us on Saturday nights take a look at our special boards on the walls. Without fail, you will see Saturday Night Beans and Franks listed as one of the day's specials. And so, with that being said, we want to share with you our baked beans recipe. We hope that you will enjoy it--and when Saturday night rolls around we hope that this Maine ritual will become your own with Saturday Night Beans & Franks. Enjoy!

Maine Baked Beans

1 pound yellow-eye beans, soaked overnight
1 large onion
¼ pound salt pork
1 T salt
½ t white pepper
¼ brown sugar
2 T dry mustard
½ cup molasses
Preheat the oven to 250 degrees. In a large covered pot add soaked beans and remaining ingredients, with enough water to cover beans; Bake for about 8 hours. Check beans periodically to make sure they do not need water. If water is needed, add enough boiling water to cover the beans again.