A Verdict

 The Kennebunkport Beans were...

OK

First, I have never cooked with salt pork before, and it turns out there is a bit of a learning curve. The recipe called for a 3 x 5 inch piece, which I found excessive, so I cut that amount in three. I also cut up the salt pork, and it was only later that I realized I was supposed to just throw the whole index card sized piece into the bean pot, presumably to retrieve it later. Second, salt pork, soy sauce, AND olives? You can only imagine how salty those beans were. And finally, the flavors of lard and beef and beans did not really meld with the olives and soy sauce. 

The whole recipe seemed like a contrivance of late 60s, early 70s culinary fads, which is confusing, given the cook book of their provenance. A little more research into the history of the dish and that recipe definitely seems in order.

But, they definitely were not disgusting. Although I may never make them again, they were perfectly edible. And not only am I glad that I took the time to recreate the dish, I am looking forward to telling my Aunt Harriett all about it. I have some questions for her, too. Among them, Where did she get the recipe? What did she like about it? Why did she make it so often? I'm hoping her answers will open that window on the past just a little wider.

Even though Kennebunkport Beans will never become a regular in my kitchen rotation, I feel sure that they still have a lot more to give.