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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Classic New England Baked Beans

This recipe has not changed in over 80 years, being first served at the Bangor House(in Bangor, Maine) since the early 30s. My grandfather and father, the first and second Yankee Chefs, never deviated from this recipe. Why not? Because why fix something that isn’t broken?


For 5 people


  • 1 lb(s) dried white or yellow eye beans
  • 1/4 lb(s) salt pork
  • 1/3 cup(s) molasses
  • 2 teaspoon(s) salt
  • 1 teaspoon(s) dry mustard
  • 1/2 teaspoon(s) black pepper
  • 1 whole onion, peeled
  • 3/4 cup(s) brown sugar

Classic New England Baked Beans Directions

  1. Put beans in a large pot and cover with at least 3 inches of cold water. Let soak 12 hours or overnight. When ready to cook, preheat oven to 250-degrees F. Place the beans in a 4 quart Dutch oven or large pot with tight-fitting lid. Fill with enough water to cover beans by 3 inches. Add the remainder of ingredients, stir well and cover. Place in oven and simply let cook for at least 4 hours. Check every hour and stir to make sure the beans haven’t dried out.If you find the beans to be getting hard and the liquid has evaporated, add enough water untiljust level with the beans.
    After the allotted time, remove from oven and test to make sure the beans are tender and the liquid has turned into a thick, aromatic broth. Enjoy!