History

Baked beans entered New England via early colonial necessity: dry beans, salt pork and molasses (the Caribbean trade triangle staple) were the affordable winter pantry, and the long bean-pot bake suited the wood-fired Saturday-evening oven. The Maine tradition codified by the 19th century around Maine-bred heirloom beans like Jacob's Cattle, Yellow Eye and Soldier, with a sweet-savoury profile drawn from regional dark molasses. Becky's Diner runs the canonical Maine breakfast plate with baked beans, brown bread, ham and eggs. Bean Suppers (community fundraiser dinners) remain a Maine institution and feature this dish.

Make it at home

Yield 6Hands-on 20 minTotal 10 hrDifficulty Easy

Ingredients

  • 500g dried Maine heirloom beans (Yellow Eye, Soldier, Jacob's Cattle, or Marafax; substitute with white navy beans or great northern beans if Maine varieties unavailable)
  • 1 tbsp baking soda for soaking
  • 250g salt pork, rind on, cut into 1cm cubes (the structural fat; substitute with thick-cut bacon trimmed of meat for a leaner version)
  • 2 large yellow onions, finely diced
  • 180ml dark molasses (full-strength blackstrap is too bitter; use a standard dark cooking molasses like Grandma's brand)
  • 80g dark brown sugar
  • 2 tbsp yellow mustard powder
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp ground allspice
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt (taste before adding; salt pork is salty)
  • 1L hot water (approximately, to keep beans submerged)
  • Optional: 1 tbsp apple cider vinegar (added in the last hour for brightness)

Method

  1. Soak the beans the night before: cover with 2L cold water, add the baking soda, soak 8 to 12 hours. (The baking soda is a Maine secret; it tenderises the bean skins and shortens the bake.)
  2. Drain and rinse the beans; transfer to a large pot, cover with fresh cold water by 5cm, bring to a simmer, and parboil 15 minutes. Drain again. (This step removes any indigestible compounds and starts the cook.)
  3. Heat the oven to 140 degrees Celsius (120 fan).
  4. In a heavy stoneware bean pot or Dutch oven, layer half the parboiled beans, half the diced onion, half the salt pork cubes; repeat the layers.
  5. Whisk the molasses, brown sugar, mustard powder, Dijon, Worcestershire, allspice, black pepper, salt, and 750ml hot water in a bowl.
  6. Pour the sweet-savoury liquid over the beans; add more hot water if needed so the beans are just covered.
  7. Cover the pot tightly with a lid and bake at 140 degrees Celsius for 6 hours, checking every 90 minutes and adding more hot water if the liquid drops below the bean surface.
  8. In the last 2 hours, uncover the pot to allow the surface to thicken and darken to mahogany; if using apple cider vinegar, stir in 1 hour before the end.
  9. When done, the beans should be very tender (yielding fully when pressed), the liquid should be a thick syrupy gravy, and the surface a deep brown crust. Total time around 9 hours.
  10. Rest covered 30 minutes off the heat before serving. Plate as a side to ham, sausages, frankfurters, or as the centre of a bean-supper plate with Maine brown bread and pickles.

Tip from the editors. The long low bake is the structural step; rushing at higher temperatures gives mushy beans without the deep mahogany surface. Heirloom Maine bean varieties (Yellow Eye, Soldier, Jacob's Cattle) hold their shape better than navy beans; sourced from Baer's Best Beans or Maine farm stands.

Where to eat maine baked beans

Maine Baked Beans in Portland

Becky's Diner ★ 4.3

BrunchAll-day breakfast, working waterfront$$$10-22old-portMon-Thu 04:00-21:00, Fri-Sat 04:00-22:00, Sun 04:00-21:00Walk-in only

Becky's Diner on Commercial Street has run on the working waterfront since 1991, opening at 05:00 for the fishing crews and the breakfast queue behind them.

Order: Short stack with bacon and a cup of clam chowder.

Tip: Cash and card both fine. Queues longest 09:00-11:00 weekends; early arrivals get the counter seats.

390 Commercial Street, Portland, ME 04101

Hot Suppa ★ 4.5

BrunchSouthern-influenced brunch, biscuits$$$12-22west-endTue-Sun 07:30-14:00Walk-in only

Hot Suppa on Congress Street, founded 2006 by the Sabina brothers and under Nachreiner and Rodrigues since 2025, runs Southern brunch with andouille gravy.

Order: Eggs and biscuits with house andouille gravy; the corned beef hash.

Tip: Weekend brunch waits run 30 to 60 minutes; arrive at open. Dinner Tuesday to Saturday from 17:00.

703 Congress Street, Portland, ME 04102

The Front Room ★ 4.5

BrunchModern New England brunch, eggs benedict$$$14-26munjoy-hillMon-Fri 07:00-22:00; Sat-Sun 08:00-22:00OpenTable for tables; walk-in at the counter

The Front Room at the top of Munjoy Hill, since 2006 from Chef Harding Lee Smith, is the flagship brunch room with a full bar and Congress Street windows.

Order: Eggs benedict with house hollandaise; a side of cinnamon swirl French toast.

Tip: Weekend brunch fills 09:30 onward; OpenTable for the dining room.

73 Congress Street, Portland, ME 04101 Book →

Amato's Original Italian Sandwich ★ 4.0

Street food$india-streetDaily 09:00-21:00

Amato's on India Street, since 1902 from Giovanni Amato, is the original Maine Italian sandwich shop: ham, cheese, olives, onions and tomatoes on a soft roll.

Try: Maine Italian sandwich

Tip: Open daily 09:00-21:00. The original 1902 storefront is the canonical first stop.

71 India Street, Portland, ME 04101

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