Every good cook should know that when the number of beans is not specified, you should use two hundred thirty nine. Why, you ask? Because even one more than that would make two farty.
As an American, I certainly agree with you about how sweet American foods have become; I typically cut the amount of sugar called for in a recipe in HALF, and still find it quite sweet. Part of the reason why I cook/bake most of my own food is that there is too much salt/sugar in processed foods here, you can't taste anything else! 😂😂
Somehow, commercial (and some homemade) jams and jellies are the worst offenders. Often one can't even identify what kind of fruit was used, there is so much sugar (and sometimes cinnamon as well).
McDonald's (I don't eat there cause everything tastes like salt and sugar infused cardboard).... Order a black coffee no sugar, the coffee grounds already have sugar in them. WTF? BTW - doesn't matter glucose is glucose; wether it's from a sugar beet, honey, or an artificial sweetner. And they all have the same effect on the body.
My Ukrainian friends don't understand the sweetness of most American food. This is especially true of different American breads - they are nothing like breads in Ukraine. In general these Ukrainians displaced by the Russian invasion would rather make their food from scratch than eat what they consider American sugar food which is everywhere, At the same times, they do enjoy an ice cold Pepsi or Coke on a hot day, they just don't want a sugary sauce on their meat.
Medical professional here, yes, sugar is sugar to the body whether it's from this Source or that Source or organic or bleached white sugar, your body's still processes the glucose the same way.@@JosephKeenanisme
One of my cousins married a guy from Tennessee. He gave my mom a recipe for baked beans that started in the same manner as this one. He had brought it to a potluck dinner and it was so good that she asked him about it. The recipe directed boiling the beans with salt pork before baking the beans, just like this one. It was delicious. It’s too bad that I don’t remember the rest of the recipe. She left the pot of beans boiling on the stovetop one evening and it smelled so good that we all trooped into the kitchen and ate most of the pot before she was able to bake them. When she came back to check on the beans she was a bit upset because there were too few beans left to bake them, so she had to start all over again. I don’t remember whether she had enough ingredients to do that right away. This is one of my favorite memories from my childhood. There was a fun camaraderie of sampling the beans and sneaking back for second and third samples.
I have a copy of that book, with the preface by Mrs. S. F. McMaster Treasurer of the Hospital for Sick Children. It's dated 1878. Sorry Glen, I'm keeping my copy but I'll will it to you. Oh, and of course, Happy New Year!!!
Dale Calder at Campobelo , an other Canadian cook I like to watch, made this comment in an episode on his channel where he baked beans in his cabin 11 years ago "Homemade baked beans always bring back memories of my maternal grandmother she baked a large crock full every Friday night and they were always ready with homemade bread every Saturday lunch time. One Saturday back in the 60's I dropped in at lunch time and the Premier of the Province and a Senator were at her kitchen table having baked beans. They didn't impress her anymore than anyone else she fed them beans and bread."
The lovely thing about making baked beans is that one serving or twenty servings take the same amount of time. After making and fine tuning my bake bean recipe I doubled it. In the modern world we have this very fancy device called freezer.
I have always used the method my grandmother and mother used. I soak the beans overnight, drain off the water, and then add everything...molasses, brown sugar, dry mustard, ketchup, bacon or pork fat, butter, onions, salt and pepper. Delicous, and the house smells amazing all day as they bake! The mistake I made the first time I made them myself was adding the molasses right away. The beans never softened, and I had to throw the whole batch out! I then was told by Mum that you have to bake them with all the other ingredients for 2 hours, then add the molasses. Perfect!
The best thing about beans is that you want to make plenty. The longer they set after being cooked the better they get and are always welcome on the table as a side or at lunch with some bread and butter, and carrot sticks.
My SC grandmother would have had a FIT to have been called a Yankee. I can visualize it… Grammy scowling and my MN grandpa smirking. Glen, thanks for the laugh for the new year.
Latino’s in the United States call yankee baked beans sweet beans. I had a new Latino friend request sweet beans for a cook out and once he explained sweet beans to me, I understood he wanted baked beans.
Funny thing is that these aren't a million miles away from my local delicacy - Grey Peas and Bacon Bits (UK, Wolverhampton). That might be worth a look into later Glen old chap! Happy New Year Glen, Julie, and all you wonderful subscribers!!
I like the Molasses carton, seems easier for storage and not a big bottle like we have. lol Yes, we are "Yankees" to Canadians. Just like in Michigan the U.P calls those of us below the "bridge" trolls. Happy New Year to you both. Cheers to a great New Years.
I clipped an article out of the Saskatoon Star Phoenix in 1996 entitled “ Take Comfort in Beans “. It was sponsored by the Saskatchewan Pulse Crop Development board. It had 6 different recipes one of them being Maple Baked Beans. It has been my go to ever since. It has Bacon, Maple Syrup, onion, BBQ sauce, ketchup, salt, chilli powder, Keen’s dry mustard and apple cider vinegar. They are not too sweet balanced by the hot mustard and vinegar and have great depth of flavour. My Aunt who was french used to make white beans with lard, lots of lard, I wish I had a copy of her recipe as they were delicious as well.
Yeah, I like to include ingredients that typically go into a bbq sauce for the beabs, and sometimes just do it all on the stove top, rather than baking them.
My top comfort food is my Gramma's baked beans but they have to be made with soldier beans which are scarce to find unless you live in NS, NB or parts of New England. They are the best beans! Yum!!! And they are sweet...and have onions....and salt pork...and molasses and brown sugar...and more yummy stuff!!!
The internet is a magical thing that can get soldier beans to you so you can eat beany deliciousness to your heart's content. 🙂 I found a few sources online in a quick search.
This is almost exactly the way my dad wanted his beans when I was growing up. My Filipina mom added an onion and usually used a salted pork hock. I thought it was awful but I was a brat. I think my husband and I would like it. It's a good way to use a ham bone and bacon without all the sugar. Thank you for all the great videos. They are so wonderful. Happy and blessed New year to you and everyone 🎉
Beans, beans, the musical fruit… I’m with you Julie, maple syrup is a good guess as a Canadian ingredient, but either way it looks good! Here in New England it’s a standard; either that or brown sugar, which has a touch of molasses in it, so I suppose it’s a sweeter similar difference. BTW, did you mention the type of bean you used? Classic Boston baked beans use navy beans (aka pea beans), which are usually soaked overnight first (they also use molasses, bringing them back to your recipe!).
It's a good guess for a modern recipe. Depending on where in Canada the original recipe is from, there's a good chance they didn't have access to maple syrup.
@RSidneyB Glenn didn't mention which type of bean he used which surprised me since he usually always tells each ingredient he uses. But they looked to be either navy or cannellini beans. But it's just a guess.
I have a jar of the accumulated juices from warming a hickory smoked ham. My wife wanted to use it for baked beans. I might try it with this, since I don't have a chunk of bacon.
I have an old written recipe by a great-aunt which is very similar to what you made in this video, but includes onions. I'm a US American, however my paternal grandfather was accidentally born in Canada while his (US American) parents were visiting relatives in Canada. My dad preferred these baked beans because they weren't so sweet. Now I'm wondering if my recipe meandered its way from Canada. Unfortunately anyone in my family who might know the origin is no longer living, so it will remain a bean mystery. Thank you for the video. Have a very Happy New Year!
I remember having canned B&M baked beans when I was young. The chunk of pork fat was always a treat. The pork fat in your beans must have been delicious.
I have a 1924 100th edition of this book and absolutely love it. It has no index just a table of contents which is difficult to navigate, however, there are some great recipes in here and simply by the way directions are written, it is a good read. Great vid. Thanks.
my mom used to make it like this but she use more molasses and brown sugar and used a pressure cooker to bake the beans, but yeah they are the best beans you will ever have.
Oh my - you've left out the whole onion, also buried in the beans, and a good spoonful of dry mustard! Molasses, absolutely, but onion and mustard will round out the flavors wonderfully. Happy New Year to you both.
I made these this afternoon, in a small Dutch oven on the Cobb grill. Excellent! Not too sweet at all. I did not miss any of the typical Boston Baked Beans flavors and additional ingredients.
Happy New Year Glen and Julie (and friends). I was surprised with this episode, as I have a copy of that exact cookbook that I inherited from my grandmother (born 1893 in Guelph). Unfortunately the condition is not as good as your copy and it’s missing the title page, so I have no idea what edition it is. It does not have the forward either about the charity. To this day, I still make her steamed Carrot Pudding every Christmas. It is pretty much identical to the recipe in the book but she also added citrus peel (citron) and walnuts. THANKS AGAIN!
Happy New Year from your Australian cousins. May 2024 bring you joy and contentment. We appreciate your video content and look forward to your future ventures.
Do you count the Canadian Settlers Guide as a cookbook? has lots of recipes, but also lots of other things -- anecdotes, directions on planting vegetables, making chairs, etc.?
Nice recipe, I make mine with maple syrup, thick cut bacon and onion...and I am a Yankee now but I came from West Virginia. Thanks for sharing and Happy New Year. 👌
I make baked beans frequently throughout the winter. My recipe is from an English cookbook which was labled as Vegetarian, but the “Boston Baked Bean recipe called for a bit of bacon which of course was optional…….so I ad libed as I usually do and made them not very sweet but with a hint of ginger, garlic and parsley……delicious and no “gas” problem. Maybe because of the ginger? I really enjoy your channel as I learn so much.
Out of curiosity, how were beans sold in 1877? Were they pre-measured out as most sources are today (in the US, one-pound bags are the most common)? Perhaps this info could shed light on the original volume used in the recipe. Regardless, I wish you both a very Happy New Year 🥳 and thank you for the recipe! BTW, not all US citizens appreciate excessive sweetness.
I wondered that too. and if they were growing their own, were there standard size containers for storing them, like how everyone uses pint and quart mason jars.
My grandmother used to make baked beans from scratch. Long cooking time but an inexpensive food to eat in the 1940s. Went well with hot dogs on Saturday nights she said.
Your salt pork had as much lean as the salt pork I can find in California has fat. Maybe more. Happy New Year, Glen, Julie, Chicken and all our collective Friends around the world..
Ooooh. I am making this. Just skip the pork, add lots of onions and a bit of chicken fat from last night to the molasses and beans and another fantastic anti-inflammatory meal. Love the simplicity. I was always afraid of baked beans.
Our family makes a very similar dish here in the deep South of the United States with the addition of diced onions and bell peppers and is served as a component of a full meal accompanied by coleslaw and cornbread.
As an American I like to make baked beans and I am not too much on the sweeter element. However Glen I can't imagine that those beans have much flavor because usually you would use onions and a little bit of mustard powder as well.
My husband inherited a shelf of Louisiana "church lady" cook books from his mother. They too are short on amount specifics in many cases, and when amounts are specified in "cans", it's still a balancing act because amounts per can have changed significantly since the mid 20th century. Adds to the adventure of cooking, don't you think? 🙂
If blackstrap was good enough for my gramma who was a depression baby, I figure it's good enough for us. Her gramma would've learnt her proper if it wasn't good enough, I'm sure. ;-)
Probably the closest we would have is the modern "Fancy" grade molasses. I know the older people when I was growing up constantly referenced how "modern" fancy molasses was closer to their memories of old blackstrap molasses than to what they called "table molasses".
My mother was born and raised in London, Ontario. She used to make a bean dish with pork and beans, Lima beans, and kidney beans. I remember cheese too and I believe brown sugar. I wish I could find that recipe :(
Glen, I don't see the size of your parchment paper liner 'trapping' any steam inside: any directions I've ever seen, as well as practical experience, say to make the liner large enough to be sealed between the lid's rim and the pot. Its purpose is to fill the tiny gaps between the pot & its lid.
Careful with those beans....later on...no open flames! Another interesting, intriguing, and entertaining video. Thank you again for a wonderful trip and another awesome year of videos in the kitchen, in the hanger, and in the air. A safe, healthy, and wonderful New Year to you and Julie.
Glen, What kind of beans did you use? I've been trying to find other cooking videos to watch when you haven't posted a new one since I've watched every one of your videos, some multiple times...but nothing compares to your presentations and delivery. So thank you for tonight's video on New Year's Eve 2023. Happy 2024 to you and Julie!
When I make baked, I put 1lb beans in a pot with water bring to about 200F 90Cfor about 30 mts then drain, fill with pot with water and soak over night. then drain and boil for 40 to 60 mts. then in a baking pot/dish add beans, pork, onion and either molasses 1-2tbs or 2-4 oz maple syrup or a mix, for a change I add 1tbs dig-ion or powdered mustard (adds a but of a balance to the syrups) and ketchup.bake till dune or you can also cook in crock-pot no modifications are required.
I was raised in Pennsylvania, and baked beans were usually significantly sweet. Although I have a sweet tooth, I never liked detecting any sweetness in bean dishes. My mother would either start with B&M Baked beans and add ingredients or make her baked beans from scratch, and I would eat as little of them as permitted. I preferred baked beans that had a bit of a chili, smoky, salty, and/or mustard flavor. I think a significant aspect of my marital harmony is that my spouse and I like to avoid sweetness in our beans and want the flavor of the beans to come through
Lots of the American baked bean recipes are sweeter because brown sugar is the main sweetener plus there is also molasses. Also, most American repines call for some form of tomato either as sauce or ketchup.
Something I noticed when the oven portion was starting was how dry they were. I was thinking they are going to burn. You said you added a bit more water. The result was a rather dry bean. They look soft but compared to Boston/Yankee beans dry. Interesting. I am thinking some possibilities for refried beans, or something would be an interesting twist.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Every good cook should know that when the number of beans is not specified, you should use two hundred thirty nine. Why, you ask? Because even one more than that would make two farty.
Booooooo! Hisssssss!! 😂😂
You win!
Silly joke from a Hasbean,😂
As an American, I certainly agree with you about how sweet American foods have become; I typically cut the amount of sugar called for in a recipe in HALF, and still find it quite sweet. Part of the reason why I cook/bake most of my own food is that there is too much salt/sugar in processed foods here, you can't taste anything else! 😂😂
I agree with you. I have also experimented with substituting alternative sweeteners like monk fruit with some success.
Somehow, commercial (and some homemade) jams and jellies are the worst offenders. Often one can't even identify what kind of fruit was used, there is so much sugar (and sometimes cinnamon as well).
McDonald's (I don't eat there cause everything tastes like salt and sugar infused cardboard)....
Order a black coffee no sugar, the coffee grounds already have sugar in them. WTF?
BTW - doesn't matter glucose is glucose; wether it's from a sugar beet, honey, or an artificial sweetner. And they all have the same effect on the body.
My Ukrainian friends don't understand the sweetness of most American food. This is especially true of different American breads - they are nothing like breads in Ukraine. In general these Ukrainians displaced by the Russian invasion would rather make their food from scratch than eat what they consider American sugar food which is everywhere, At the same times, they do enjoy an ice cold Pepsi or Coke on a hot day, they just don't want a sugary sauce on their meat.
Medical professional here, yes, sugar is sugar to the body whether it's from this Source or that Source or organic or bleached white sugar, your body's still processes the glucose the same way.@@JosephKeenanisme
One of my cousins married a guy from Tennessee. He gave my mom a recipe for baked beans that started in the same manner as this one. He had brought it to a potluck dinner and it was so good that she asked him about it. The recipe directed boiling the beans with salt pork before baking the beans, just like this one. It was delicious. It’s too bad that I don’t remember the rest of the recipe. She left the pot of beans boiling on the stovetop one evening and it smelled so good that we all trooped into the kitchen and ate most of the pot before she was able to bake them. When she came back to check on the beans she was a bit upset because there were too few beans left to bake them, so she had to start all over again. I don’t remember whether she had enough ingredients to do that right away. This is one of my favorite memories from my childhood. There was a fun camaraderie of sampling the beans and sneaking back for second and third samples.
I have a copy of that book, with the preface by Mrs. S. F. McMaster Treasurer of the Hospital for Sick Children. It's dated 1878. Sorry Glen, I'm keeping my copy but I'll will it to you. Oh, and of course, Happy New Year!!!
I learned from my Mother to soak them overnight & throw the soaking water away.
Dale Calder at Campobelo , an other Canadian cook I like to watch, made this comment in an episode on his channel where he baked beans in his cabin 11 years ago "Homemade baked beans always bring back memories of my maternal grandmother she baked a large crock full every Friday night and they were always ready with homemade bread every Saturday lunch time. One Saturday back in the 60's I dropped in at lunch time and the Premier of the Province and a Senator were at her kitchen table having baked beans. They didn't impress her anymore than anyone else she fed them beans and bread."
The lovely thing about making baked beans is that one serving or twenty servings take the same amount of time. After making and fine tuning my bake bean recipe I doubled it. In the modern world we have this very fancy device called freezer.
I have always used the method my grandmother and mother used. I soak the beans overnight, drain off the water, and then add everything...molasses, brown sugar, dry mustard, ketchup, bacon or pork fat, butter, onions, salt and pepper. Delicous, and the house smells amazing all day as they bake! The mistake I made the first time I made them myself was adding the molasses right away. The beans never softened, and I had to throw the whole batch out! I then was told by Mum that you have to bake them with all the other ingredients for 2 hours, then add the molasses. Perfect!
The best thing about beans is that you want to make plenty. The longer they set after being cooked the better they get and are always welcome on the table as a side or at lunch with some bread and butter, and carrot sticks.
My SC grandmother would have had a FIT to have been called a Yankee. I can visualize it… Grammy scowling and my MN grandpa smirking. Glen, thanks for the laugh for the new year.
Can I ask why? (honest question)
Can we please see the recipe for carrot pudding? Love this video. Thank you
Latino’s in the United States call yankee baked beans sweet beans. I had a new Latino friend request sweet beans for a cook out and once he explained sweet beans to me, I understood he wanted baked beans.
Funny thing is that these aren't a million miles away from my local delicacy - Grey Peas and Bacon Bits (UK, Wolverhampton). That might be worth a look into later Glen old chap!
Happy New Year Glen, Julie, and all you wonderful subscribers!!
I have never liked baked beans because they are too sweet! (LOL, even though I am a Yankee) But this version I will try. Thanks, Glen.
Wow. For a second there, I could smell grandma's beans cooking. Great memories
Those beans look delicious.
Happy New Year, Glen and Julie! 🎉🥳
Remember sugar is what cancer eats. Ask me how I know. Less sugar the better.
Enjoy your work Glen.
Thanks from San Diego.
I like the Molasses carton, seems easier for storage and not a big bottle like we have. lol Yes, we are "Yankees" to Canadians. Just like in Michigan the U.P calls those of us below the "bridge" trolls.
Happy New Year to you both. Cheers to a great New Years.
As the mother of 2 U Mich daughters, I'm always interested in Michiganese. Never heard about the trolls before! 🤣🤣🤣
...and those north of the bridge are yoopers(sic).
Happy New Year to all.
I clipped an article out of the Saskatoon Star Phoenix in 1996 entitled “ Take Comfort in Beans “. It was sponsored by the Saskatchewan Pulse Crop Development board. It had 6 different recipes one of them being Maple Baked Beans. It has been my go to ever since. It has Bacon, Maple Syrup, onion, BBQ sauce, ketchup, salt, chilli powder, Keen’s dry mustard and apple cider vinegar. They are not too sweet balanced by the hot mustard and vinegar and have great depth of flavour. My Aunt who was french used to make white beans with lard, lots of lard, I wish I had a copy of her recipe as they were delicious as well.
That sounds delicious
Yeah, I like to include ingredients that typically go into a bbq sauce for the beabs, and sometimes just do it all on the stove top, rather than baking them.
these sound so good. Can I get the recipe?
I like your show, and how your wife walks in at the end like she is just getting home from work.
My top comfort food is my Gramma's baked beans but they have to be made with soldier beans which are scarce to find unless you live in NS, NB or parts of New England. They are the best beans! Yum!!! And they are sweet...and have onions....and salt pork...and molasses and brown sugar...and more yummy stuff!!!
The internet is a magical thing that can get soldier beans to you so you can eat beany deliciousness to your heart's content. 🙂 I found a few sources online in a quick search.
This is almost exactly the way my dad wanted his beans when I was growing up. My Filipina mom added an onion and usually used a salted pork hock. I thought it was awful but I was a brat.
I think my husband and I would like it. It's a good way to use a ham bone and bacon without all the sugar.
Thank you for all the great videos. They are so wonderful. Happy and blessed New year to you and everyone 🎉
Beans, beans, the musical fruit…
I’m with you Julie, maple syrup is a good guess as a Canadian ingredient, but either way it looks good! Here in New England it’s a standard; either that or brown sugar, which has a touch of molasses in it, so I suppose it’s a sweeter similar difference.
BTW, did you mention the type of bean you used? Classic Boston baked beans use navy beans (aka pea beans), which are usually soaked overnight first (they also use molasses, bringing them back to your recipe!).
It's a good guess for a modern recipe. Depending on where in Canada the original recipe is from, there's a good chance they didn't have access to maple syrup.
The sound you make farting after eating these beans: EH!
@RSidneyB Glenn didn't mention which type of bean he used which surprised me since he usually always tells each ingredient he uses. But they looked to be either navy or cannellini beans. But it's just a guess.
I have a jar of the accumulated juices from warming a hickory smoked ham. My wife wanted to use it for baked beans. I might try it with this, since I don't have a chunk of bacon.
Love to see you make that carrot pudding!
I am an American, and I have never liked baked beans due to the huge amount of sweetness. I might like those!!!
My mom used canned butter beans. The remainder of the recipe is the same. She also made enough baked beans for a small army
I have an old written recipe by a great-aunt which is very similar to what you made in this video, but includes onions. I'm a US American, however my paternal grandfather was accidentally born in Canada while his (US American) parents were visiting relatives in Canada. My dad preferred these baked beans because they weren't so sweet. Now I'm wondering if my recipe meandered its way from Canada. Unfortunately anyone in my family who might know the origin is no longer living, so it will remain a bean mystery.
Thank you for the video. Have a very Happy New Year!
I remember having canned B&M baked beans when I was young. The chunk of pork fat was always a treat. The pork fat in your beans must have been delicious.
I have a 1924 100th edition of this book and absolutely love it. It has no index just a table of contents which is difficult to navigate, however, there are some great recipes in here and simply by the way directions are written, it is a good read.
Great vid. Thanks.
my mom used to make it like this but she use more molasses and brown sugar and used a pressure cooker to bake the beans, but yeah they are the best beans you will ever have.
Oh my - you've left out the whole onion, also buried in the beans, and a good spoonful of dry mustard! Molasses, absolutely, but onion and mustard will round out the flavors wonderfully. Happy New Year to you both.
Happy New Year Julie and Glen, thanks for all of your wonderful UA-cam shows. Looking forward to you sharing 2024 with us.
Ah, now my Sunday can begin. Happy 123123!
123123...wish I had thought of that.😀 Happy New Year.
I grew up in Vermont and my mom used to make this often in the winter. So good!
That inspired me. I have a leftover can of bakes beans with sauce and I have some bacon. I think it'd taste great together.
I love your humor
My grandmother, born in Tennessee in 1898, always put salt pork in her beans that she made weekly.
I love this. The only recipe I’ve ever know makes enough beans for a month! Will definitely try this
I made these this afternoon, in a small Dutch oven on the Cobb grill. Excellent! Not too sweet at all. I did not miss any of the typical Boston Baked Beans flavors and additional ingredients.
Happy new year, Glen and Julie! Thank you for bringing your knowledge and kindness into my home.
Happy New Year Glen and Julie (and friends). I was surprised with this episode, as I have a copy of that exact cookbook that I inherited from my grandmother (born 1893 in Guelph). Unfortunately the condition is not as good as your copy and it’s missing the title page, so I have no idea what edition it is. It does not have the forward either about the charity. To this day, I still make her steamed Carrot Pudding every Christmas. It is pretty much identical to the recipe in the book but she also added citrus peel (citron) and walnuts. THANKS AGAIN!
I kept thinking that you needed more molasses... but then I am a Yankee!😁
Happy New Year from your Australian cousins. May 2024 bring you joy and contentment. We appreciate your video content and look forward to your future ventures.
Me too Julie, I was also waiting for that ingredient........😂😂😂
Do you count the Canadian Settlers Guide as a cookbook? has lots of recipes, but also lots of other things -- anecdotes, directions on planting vegetables, making chairs, etc.?
going to make these with some of my leftover char Sui pork ... oughta be beyond fine. HNY Glen and Jules.
Nice recipe, I make mine with maple syrup, thick cut bacon and onion...and I am a Yankee now but I came from West Virginia. Thanks for sharing and Happy New Year. 👌
In Iowa, we put tomato paste and onions in, too. I will try these anyway. Thank you for the recipe!
I make baked beans frequently throughout the winter. My recipe is from an English cookbook which was labled as Vegetarian, but the “Boston Baked Bean recipe called for a bit of bacon which of course was optional…….so I ad libed as I usually do and made them not very sweet but with a hint of ginger, garlic and parsley……delicious and no “gas” problem. Maybe because of the ginger? I really enjoy your channel as I learn so much.
Grew up in Canada. My mother would have used Great Northern beans that they grew on the farm.
Maybe "Yankee Baked Beans" are what we in the US now think of as "Boston Baked Beans".
Out of curiosity, how were beans sold in 1877? Were they pre-measured out as most sources are today (in the US, one-pound bags are the most common)? Perhaps this info could shed light on the original volume used in the recipe. Regardless, I wish you both a very Happy New Year 🥳 and thank you for the recipe! BTW, not all US citizens appreciate excessive sweetness.
No, they didn't have packaged goods at that time. You would grow your own, or else buy them from the general store in bulk.
I wondered that too. and if they were growing their own, were there standard size containers for storing them, like how everyone uses pint and quart mason jars.
i have literally never heard of a "bean pot" im happy to have learned something new today lol
My grandmother used to make baked beans from scratch. Long cooking time but an inexpensive food to eat in the 1940s. Went well with hot dogs on Saturday nights she said.
Happy New Year, thank you for another year of entertaining and educational cookery!!
Your salt pork had as much lean as the salt pork I can find in California has fat. Maybe more.
Happy New Year, Glen, Julie, Chicken and all our collective Friends around the world..
Ooooh. I am making this. Just skip the pork, add lots of onions and a bit of chicken fat from last night to the molasses and beans and another fantastic anti-inflammatory meal. Love the simplicity. I was always afraid of baked beans.
Never heard the phrase Canadian Beans... Sounds great. Gonna try it.
Our family makes a very similar dish here in the deep South of the United States with the addition of diced onions and bell peppers and is served as a component of a full meal accompanied by coleslaw and cornbread.
Community cook books are my favourites. I have a small collection of Australian community cook books.
What kind of beans were those? Thanks for all the great videos!
Definitely trying this, I think this is what I had in my childhood 😊
Those look so good Glen. I like how recipes evolve and change into other recipes with a dash of molasses, but not to much
As an American I like to make baked beans and I am not too much on the sweeter element. However Glen I can't imagine that those beans have much flavor because usually you would use onions and a little bit of mustard powder as well.
My husband inherited a shelf of Louisiana "church lady" cook books from his mother. They too are short on amount specifics in many cases, and when amounts are specified in "cans", it's still a balancing act because amounts per can have changed significantly since the mid 20th century. Adds to the adventure of cooking, don't you think? 🙂
A little bit of dried mustard is nice in baked beans
I’d definitely use blackstrap molasses. I have no clue what the usual molasses was in Canadian households back then, though.
If blackstrap was good enough for my gramma who was a depression baby, I figure it's good enough for us. Her gramma would've learnt her proper if it wasn't good enough, I'm sure. ;-)
Probably the closest we would have is the modern "Fancy" grade molasses. I know the older people when I was growing up constantly referenced how "modern" fancy molasses was closer to their memories of old blackstrap molasses than to what they called "table molasses".
Might have been Fancy molasses. I've always been a Blackstrap guy myself. Bigger, bolder flavor.
what a great recipe to play with. add onion or maple syrup, raisins, garlic or what ever makes you feel good.
My mother was born and raised in London, Ontario. She used to make a bean dish with pork and beans, Lima beans, and kidney beans. I remember cheese too and I believe brown sugar. I wish I could find that recipe :(
Amazing how tastes have changed.
I would add Salt, Pepper, Onion, Garlic, Hot Sauce and Worcestershire.
Looks very simple, but delicious
Trust me you don't need to add salt !
Happy new year
Yes I often comment to people that here in America it’s more about the sweetness than in Europe where it’s about the flavor!
Glen, I don't see the size of your parchment paper liner 'trapping' any steam inside: any directions I've ever seen, as well as practical experience, say to make the liner large enough to be sealed between the lid's rim and the pot. Its purpose is to fill the tiny gaps between the pot & its lid.
Careful with those beans....later on...no open flames! Another interesting, intriguing, and entertaining video. Thank you again for a wonderful trip and another awesome year of videos in the kitchen, in the hanger, and in the air. A safe, healthy, and wonderful New Year to you and Julie.
I add onion to sweeten it but pretty much use the same recipe. They are a staple with ribs of all types.
Thankyou. Delightful!
Glen, What kind of beans did you use? I've been trying to find other cooking videos to watch when you haven't posted a new one since I've watched every one of your videos, some multiple times...but nothing compares to your presentations and delivery. So thank you for tonight's video on New Year's Eve 2023. Happy 2024 to you and Julie!
Adding sweeting means add brown sugar. Here in the Maritimes we add Mustard power also. And now in my additions I add a little pickle juice.
Beans? Molasses? A diced onion would not be a bad idea! These Canadian beans loud great.
Boil the Beans, Glen!
Thanks!
Thank you!
Making a cartouche is really useful. I do it whenever i poach fruit or make custard to stop the skin from forming.
Yeah, its definitely in need if an onion and other flavorings like mustard powder and black pepper.
Thanks for the education in methods and history of dishes. Happy new years to you both.
Happy New year, brother, from Alabama.
When I make baked, I put 1lb beans in a pot with water bring to about 200F 90Cfor about 30 mts then drain, fill with pot with water and soak over night. then drain and boil for 40 to 60 mts. then in a baking pot/dish add beans, pork, onion and either molasses 1-2tbs or 2-4 oz maple syrup or a mix, for a change I add 1tbs dig-ion or powdered mustard (adds a but of a balance to the syrups) and ketchup.bake till dune or you can also cook in crock-pot no modifications are required.
Just soaked beans last night!
I was raised in Pennsylvania, and baked beans were usually significantly sweet. Although I have a sweet tooth, I never liked detecting any sweetness in bean dishes. My mother would either start with B&M Baked beans and add ingredients or make her baked beans from scratch, and I would eat as little of them as permitted. I preferred baked beans that had a bit of a chili, smoky, salty, and/or mustard flavor. I think a significant aspect of my marital harmony is that my spouse and I like to avoid sweetness in our beans and want the flavor of the beans to come through
Nice 💕
Glen, Happy New Year to you & Julie!
Happy New Year, those look good and very adaptable to whatever is on hand
Yum. Thanks. Happy New Year.
Now I think you should do the iconic beans recipe "cassoulet". Curious to see the results of your investigation into its history.
I definitely would add onions.
Happy New Year. Thank you. God Bless and stay safe.
That looks really good. Its amazing how a few ingredients can do wonders.
I notice that not only are the quantity oh beans mentioned but neither is the variety. Would there have only been one type available or commonly used?
Lots of the American baked bean recipes are sweeter because brown sugar is the main sweetener plus there is also molasses. Also, most American repines call for some form of tomato either as sauce or ketchup.
Very interesting! Now I wonder when recipes for Yankee beans started including the dry mustard and onion that are in my grandma's recipe.
Something I noticed when the oven portion was starting was how dry they were. I was thinking they are going to burn. You said you added a bit more water. The result was a rather dry bean. They look soft but compared to Boston/Yankee beans dry. Interesting. I am thinking some possibilities for refried beans, or something would be an interesting twist.