Slow-baked Yellow Eye or Soldier beans simmered with salt pork, dark molasses, brown sugar and yellow mustard, baked low and slow in a stoneware bean pot until the beans are silky and the surface is mahogany.

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.

4 editor picks for Maine Baked Beans in Portland, ranked by editorial score. All Portland signature dishes · Maine Baked Beans across every city.

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