DEAR SUN SPOTS: In your Nov. 4 column, a reader inquired about a recipe from the Kennebec Bean Co. I responded to that particular question in the comments section on Sun Spots online. I don’t know if you saw it or not, so I will paste the comment below:
I used to work for a company that was in the same building that housed Kennebec Bean Co. (aka State of Maine Beans or Loubier Bean Corp.) in North Vassalboro. Kennebec Bean was liquidated under Chapter 7 bankruptcy on April 4, 2008. Here is the link to that article: http://investing.businessweek.com/research/stocks/private/snapshot.asp?privcapId=6879253
Below is a link to a recipe that was found on the back of the package. It differs somewhat from the one that Sun Spots posted: www.tastebook.com/recipes/1202810-Maine-Baked-Beans.
The former owner of Kennebec Bean was Ronald Loubier. A directory search found a Ronald Loubier in Waterville. I hope this helps. — Jim Bossie, Lewiston
ANSWER: Thank you for sending Sun Spots your comments and the scoop on Kennebec Bean Co. She did not see them online and suspects most readers didn’t as well.
DEAR SUN SPOTS: In answer to Anne R.’s Nov. 4 request for A1 (Kennebec Bean Co.) recipes, the three attached recipes were copied word for word from A1 bean bags many years ago. The Maine baked navy beans recipe is similar to the bean recipe printed in Sun Spots but is for one pound of beans and uses navy beans. And thank you, Anne R., for the barley recipe.
If the Kennebec Bean Co. is out of business, it is a great loss to all of us and probably explains why it has become difficult to find favorite beans, including soldier and Jacob’s cattle. As of Nov. 12, Little Alaska Butcher Shop in Wales had A-1 lentils in stock. Thank you for your wonderful service. — Pat Troy, Casco
Old-fashioned hambone pea soup
Wash peas. To 1 pound of peas add 2 quarts of hot water, bring to a boil and boil two minutes, then set aside to soak for one hour. Do not drain. Add a meaty hambone or one or two smoked ham hocks. Cover and simmer about three hours or until very tender. Add a chopped onion during the last hour of cooking. Take out ham, cut meat from bone in bite size pieces and put back in soup. Season with salt and pepper to taste and reheat.
Baked navy beans (a Maine tradition)
1 pound dry navy beans
¼ pound salt pork
¼ cup sugar
½ cup molasses
1 teaspoon dry mustard
salt and pepper to taste
1 medium peeled onion
Pick beans over, rinse and soak overnight in cold water. Place onion in bottom of bean pot, add drained beans. Cut through salt pork rind and place on top of beans. Mix sugar, molasses, mustard, salt and pepper with one pint boiling water and pour over beans. Add additional water if necessary to cover beans. Bake at 300 degrees for about six hours, adding boiling water as the beans cook. Serve with steamed brown bread or Johnny cake and coleslaw.
Ranch-style lentil casserole
4 cups cooked lentils
1 pound ground beef
1 package onion soup mix
½ cup cooking oil
1 cup ketchup
1 teaspoon prepared mustard
1 teaspoon vinegar
1 cup water
Brown beef in oil (note: when using hamburger instead of ground beef eliminate the oil). Stir in remaining ingredients. Bake at 400 degrees for 30 minutes. Because it freezes nicely, it can be prepared ahead for barbecues. Serve with pineapple-cream salad, dill pickles and peanut bars.
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