Episode 605 of Weekends with Yankee: Preserving New England

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Weekends with Yankee Episode 605: “Preserving New England” In this episode of Weekends with Yankee, co-host Amy Traverso is in South Berwick, Maine, to talk with heirloom bean farmer Charley Baer before meeting up with homesteaders Rebekah Yonan and Peter Kellman; for a finale, Rebekah’s brother Joe Yonan, the Washington Post’s food editor, prepares a vegetarian spin on traditional New England–style baked beans. Next, we travel to Lyme, New Hampshire, to spend time with Ben Kilham, who rescues and rehabilitates orphaned bear cubs. Finally, co-host Richard Wiese heads to Freeport, Maine, to get a behind-the-scenes peek at what it takes to become a Registered Maine Guide. L.L. Bean guide Kristen Roos shares her outdoor savvy with Richard as she demonstrates everything from righting a capsized canoe to baking a pie in a campfire. [WATCH NOW]( [Joe Yonan’s Homesteader Beans]( In “New England Style,” Amy is in North Berwick, Maine, where homesteaders Rebekah Yonan and Peter Kellman have created a modern-day Eden, growing everything from walnuts and rye to pears and herbs, and, of course, beans. They’re joined by Rebekah’s brother Joe Yonan, food editor of the Washington Post and author of several books, including Cool Beans. In the outdoor wood-fired oven, Joe prepares a vegetarian spin on traditional New England–style baked beans for a lovely outdoor dinner. Note: The kombu (dried kelp, found in the Asian section of many grocery stores) is optional, but it helps soften the beans during their first cooking. Yield: 8 servings Ingredients - 1 pound Jacob’s cattle or other plump creamy beans, such as cranberry/borlotti or pinto - Water - 2 (3 by 5-inch) strips kombu (see Note) - 1 small yellow or white onion, sliced - 1/4 cup molasses - 1/3 cup maple syrup - 2 teaspoons kosher salt, plus more to taste - 2 teaspoons dry mustard - 1 teaspoon Spanish smoked paprika (pimenton) - 1/2 teaspoon ground ginger - 1/4 teaspoon freshly ground black pepper - 2 tablespoons apple cider vinegar, plus more to taste Instructions Preheat the oven to 350º. Combine the beans with enough water to cover by 2 inches in a Dutch oven or other large pot over medium-high heat. Add the kombu. Bring to a boil, turn off the heat, cover, and transfer to the oven. Bake until the beans are very tender, 60 to 90 minutes, checking a time or two to add water if they are no longer covered by it. Remove the kombu and reduce the temperature to 200º F. To the pot add the onion, molasses, maple syrup, salt, mustard, paprika, ginger, and pepper and bake for 8 hours, until the beans are falling-apart tender and infused with flavor. Stir in the vinegar, taste, and add more vinegar and salt if needed. Serve hot, either as a side dish or over roasted potatoes and with a garden-fresh salad for a true Maine homesteader’s meal. Cover and refrigerate for up to 1 week, or freeze for up to 3 months. SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](