"Probably forty years ago I
started working on the bean recipe and it's changed, it's
evolved over the years and I think I've got it right now
exactly where I want it. And I can't think of another thing I
can possible do. One of the major changes I made was in the
kind of mustard that I use. I got away from using the
powdered, prepared mustard, dry mustard if you will, and I
went to use the liquid mustard produced by Ray's Mustard Mill
in Eastport, and it's done wonders for the beans. And now I
have to buy it by the gallon. I really do. But it took a long
time to develop that. It's their factory mustard, the one they
put in sardine cans for sardines and
"It seems to be where people
like it and I like it. It's not a sweet bean. It's got smoked
ham hocks, garlic, molasses, your traditional additives. But
garlic, good smoked ham hocks, salt pork, and molasses,
mustard. Big secret. I don't think I'm going to change that
recipe. I really don't. Oh, it's a beauty.
"I love onions, I ... I don't
cut back on the onions at all. I use a couple of medium onions
per 2 pounds or one great big one and anywhere form a quarter
pound ato a half pound of salt pork..."
"...Use a fairly large smoked
ham hock, indescribable flavor. And Beans in Bangor makes
probably the best hocks I've ever come across. I have to put
them away in quantity in the summer time to be sure I have
them. You really have to because everybody bakes beans in the
summer time so your good products, you need to know that, get
them ahead of time."
-Robert Campbell of
Glenburn, Maine
