Old New Englanders used to have the leftover beans (and pies if any were still hanging around) for breakfast on Sunday mornings. We're more likely to have beans over split and toasted pieces of leftover cornbread for lunch. And if Bert's made a big batch of beans, I use the extra to make the Baked Bean Soup in The Frugal Family Kitchen Book.

I'm including Bert's Baked Bean Recipe here, but remember, like most good cooks, it's hard for him to list exact measurements.

Bert's Baked Beans

#2 lbs. dry beans - all one kind or use a mix

1 c molasses

1 c white sugar

1 1/2 tsp dry mustard

1/4 tsp pepper

2 medium onions

1 chunk of salt pork, scored on the top - When we raised pigs, Bert liked to use the ham hocks.

Soak beans overnight, covering them with plain water. In the morning, simmer the beans in that liquid for about 40 minutes, then add the molasses, sugar, dry mustard, pepper, onions, and salt pork. Put into beanpot. Yes, you'll have leftover liquid which you should save to baste the beans during their cooking time. The beans cook at 275 about 5-6 hours, and you should check once in a while, adding some of the reserved liquid if needed. Sometimes Bert adds a little extra molasses or dry mustard to the basting liquid. You want the beans to be cooked yet still firm. To test, take out a spoonful and gently blow on them.- the skins should split - then taste them to be sure they're as you like them.

Even if you aren't lucky enough to spend your Saturday nights in Maine, you can join in this wonderful, inexpensive, nutritious and delicious tradition!