I was just thinking the same thing that knife definitely needs to be sharpened having been through a commercial Foods course a couple of times and working in restaurants you learn keep your knives Sharp
My mother passes away in November of 2022 and I’ve just started going through her things. As I was going through her kitchen storage and I found a Boston Baked Bean Pot that looks just like yours! I think I laughed and cried at the same time. I’ve never seen her use it and I’m willing to bet that being from New Orleans and the south she had no idea what it was for. Thank you guys for such a find.
Thanks for the beanpot link can't make traditional BBB without the pot. Your recipe is the original Boston recipe my family has been using for a hundred years you inspired me to bake some right away with BBQ ribs.
My Irish grandma taught me how to make baked beans and I have her original bean pot, which must be at least 60 or 70 years old. Your recipe is real close to her. She just used regular bacon, but everything else is the same thank you.
Your Boston Baked Beans look delicious! I enjoyed hearing the difference between the Boston and southern varieties because I grew up in the Southern ones, and I love love love your dialect. What is interesting is the molasses. Molasses certainly was a part of mountain Southern cookery in the last century because farmers grew sugar cane for it. I heard my mother talk about her family’s use of “soggum lassies” several times. I saw my uncle mix butter with molasses (used his fork) and spread the mixture on his biscuits. I don’t know why molasses did not enter our baked beans traditions. Anyway, it’s always fun to watch people honor their grandmother’s cooking.
Can’t wait to make these. I think I finally found the same recipe my mom use to make. She’s passed now and I never asked how she made them. And I have my sisters bean pot. Thank you. It looks delicious
VERY BEST BOSTON BAKED BEAN RECIPE 👏👏👏♥️♥️♥️👏👏👏 GRANDMA TAUGHT YOU WELL ✔️ I AM SO THANKFUL YOU SPENT TIME WITH YOUR GRANDMA AND LEARNED HOW TO PREPARE THIS HEIRLOOM-FAMILY-RECIPE ♥️ 🙏 THANKS & GOD BLESS YOU 🙏 :) Diane
Cube the salt port or bacon and cook with the beans on the stove top. Cook the beans until tender. Drain excess water. Add diced onion and green bell pepper, three table spoons of brown sugar, mustard, s and p, and honey (not molasses) place and oven and bake.
I recently bought a traditional pot like yours and the top has already broken in two pieces. These pots are so fragile and crack & chip easily. I know there are casserole pans that are durable and can take a beating with frequent use. Surely there must be a traditional New England bean pot that is durable somewhere. Anybody know of where I can find one?
Hi Cheryl, I completely understand that little round top is hard to keep hold, especially when it is hot. A cast iron pot works great try bayouclassicdepot.com they offer what they call a Bayo Classic Cast Iron Bean Pot also at tienda.com they have what they call a Tradition Stew Pot. Also lodgecastiron.com offers an enamel coated cast iron Dutch Oven from 1.5 quarts to 7.5 quart.
Am soaking beans, will cook tomorrow. Molasses & rum come from sugar cane. Boston was on the rum route in slavery days -sail from Boston to Africa (buy slaves) to Jamaica (sell slaves to work sugar cane fields, buy rum), then to Boston (sell rum). My mom was from Boston.
I'm in the process of soaking some Great Northern Beans for the video I'm going to make today, so I'm surfing RU-vid for baked bean recipes. I love the one I use, but still do some research. I had never seen baking soda added before, so I went to Google and found the reason for it. I'll be adding some to my beans today, so thanks for that. You got a good view count on this video...I wonder why your subscriber count isn't higher.I'll bet you do too!
I hope your baked beans come out great. We started our little channel burning the COVID lock down (Our State took it very seriously) as something Wade and I could do together. We don't do Facebook or any other social media, I think if we did we might pick-up more subscribers.
@@cherryhillhomecooking7433 Thank you...they did come out well, and I did try the baking soda, and will be using that from now on. I agree with you, think you would have more subscribers if you did use social media. To that end, I started a public Facebook group (The Gringo Baker) but I haven't been thrilled with the dribble of subscribers from that, so maybe that theory is wrong... I don't know. You have 10 times the subscribers that I have, but I didn't start to take this seriously at all until February of this year, so hopefully that number will climb soon.
Hi JoAnn, the beans freeze beautifully. I love the 32 oz deli containers with lids from Freshware Food Storage (You can find them on Amazon for like $15 for a set of 24). I am very protective of my deli containers and anyone that I give food to in one knows if I don’t get my container back is not getting anything again. LOL
You are fun to watch. This is pretty much the recipe I use, but with no onion. Thanks for a great presentation. Plus, I could listen to you say "simmah" all day 😊 I always make 2 pounds of Great Northern beans, and I like Crosby's molasses.
Looks really delicious why didn’t you guys have the beans with hotdogs or pork chops or steak. Wonder if you should have cooked them at 300 degrees for 5 to 7 hours. I do pressure canning baked beans they last long time on the self. Great video thank you. My baked beans are really close to yours
My wife made some thirty years ago, the only thing she ever made that I could not eat ! She followed the recipe exactly and after all that cooking I had to send out for a takeaway ! SHARPEN YOUR KNIFE, IT’S UPSETTING ME !
Did you know that at one time the making of molasses was a big industry in Boston? Do a search for the Great Molasses flood. Baking soda does indeed make the beans less gassy.
IF YOU “BRINE” THE BEANS THEY WILL NOT FALL APART DURING THE LONG OVEN COOK TIME, JUST RINSE THE SOAKING WATER AWAY - AND - USE FRESH WATER & BAKING SODA WHEN YOU SIMMER & SAVE THAT WATER TO ADD TO THE BEAN POT ✔️ AMERICA’S TEST KITCHEN TAUGHT THAT & IT MAKES MY BOSTON BAKED BEANS THE VERY BEST…….I SOMETIMES HAVE TO USE GREAT NORTHERN DRY BEANS AND THEY NEED THE BRINE SOAKING….OF COURSE I USE ANTIQUE REDMOND REAL SEA-SALT FROM UTAH, HAS 60-TRACE-MINERALS IN THIS REAL SEA-SALT AND IT DOES NOT CAUSE ANY SWELLING ✔️ HOPE THIS HELPS SOMEONE 👌♥️🙏
I just made America's Test Kitchen for my beans recipe. Terrible! I noticed that even after 24 hours if salted water soaking, when the beans came out of the oven they never got plumpy!!!
Hey Ian, no salt in the water. Soak ( 2 One pound packages of Navy or Great Northern) overnight in 2 quarts water. If you are making a big batch remember to increase the amount of water (Its always 1 quarts water to 1 pound of dry beans).
I USED THEIR ADVICE AND I RINSED THE SEA-SALT “BRINE” OFF THE BEANS AND THEN USED FRESH FILTERED WATER 💦 WITH THE ADDED BAKING SODA AND THE BEANS SLOW-BAKED BEAUTIFULLY, THEY DID “NOT” FALL APART AND THEY WERE DELICIOUS 🙏♥️👍👌SORRY YOUR EXPERIENCE DID NOT HELP YOUR BAKED BEANS……I “RINSED” THE BRINE SOAKING WATER 💦 AWAY FROM THE BEANS AND SIMMERED THE DRY BEANS WITH FRESH FILTERED WATER ALONG WITH THE BAKING SODA ✔️ DID YOU “”RINSE”” THE SALT OFF OF YOUR DRY BEANS REALLY WELL, THAT IS VERY IMPORTANT…
@@cherryhillhomecooking7433 HE IS SAYING BROWN BREAD & RELISH ARE SIDE-DISHES THAT ARE KNOWN TO ACCOMPANY YOUR ABSOLUTELY DELICIOUS BOSTON BAKED BEANS 🙏♥️🙏 YOUR BEANS ARE SCRUMPTIOUS♥️
Dull knife....the onion was cut into 8 even though you kept saying fourths or quarters....also the whole idea of the fat is for flavor...and are you saying baking soda, then you changed to baking powder? You tv in the background is really distracting. Yeah. No.
