How to Make New England Baked Beans 

Phil.Paula Stocks pretty certain this is from the side of a Van Camp’s can..

Sounds like there are some grandma recipes you need to publish !! NOM

@@dpsschafer that was a douchie thing to say, but thinking deeper, probably correct, they had to get it somewhere first

@@dpsschafer Do you know if Van Camp put recipes on there cans of pork and beans in the 1870s?

@Pizza Pizza She did not.

What a great story!!!!

I would do the same thing, that onion has so much flavor!

I did exactly that, it's wonderful!

I have caramelized the onion first but this a better idea except I am going to slice my onion first into thick slices.

I double the onions and pork, then dice the onions in small bits..I also dice the pork, but not as small as the onions..First, the pork is sauteed and caramelized in the pan and then I add the onions and caramelize those, before I add the rest of the ingredients. To get the yummy brown coating off the side of the pan, I use a metal spatula. Its faster and more efficient..then it scraped of into the pot and stirred in.🙂

Completely agree with you?

The do have good recipes and techniques.

i do when i want to eat delicious beans

*COVID has entered the chat*

Oh yes I do !! For baked beans 😋😋😋😍😁

For good baked beans... yes!

Think of it as 10 hours of an oven consuming electric power vs. 3 hours and it makes a big difference. It's important unless you cook with coal still. Maybe gas ovens are much cheaper in energy consumption? Not sure.

True, but those were different sort of beans

​@@utefroeschle6881- Which beans?

Same. Always was told never too add salt until about 30 minutes before they’re done.

exactly! no salt..... the salt pork is enough. This show always over thinks recipes!

I think the difference here is that they brined the beans in the beginning as opposed to soaking them in unsalted water BEFORE they started cooking. Had they soaked their beans in plain water and added salt at the beginning of cooking, then you'd probably be correct with regard to it toughening the beans.

I’m make the traditional version tonight with molasses…. How did it turn out out with maple syrup?

Native Vermonter here, too. And, yes, always maple syrup in our baked beans!

@@vanessalumbra9409 Rhode Islander....we use maple syrup! yums!!

Have you canned a recipe similar to this one?

@@mamawesley1166 I haven't tried canning them, but they freeze really well. I freeze them in 2 cup ZipLoc food storage containers (the type with the twist off lids).

@@mamawesley1166 I wonder about canning them. you'd have to pressure can them and often sugar will burn in the recipe during pressure canning. I tried canning BBQ Pork and the sugar burned.

@@MsTwirlyGirly1 that's a good idea, when you want some quick to have frozen and ready.

My sister in law puts the salt pork on top in the last hour so the beans and salt pork gets crispy...yummy!

Would love the Yankee Magazine baked bean recipe. Would you share, please/.

Same...no rushing good Boston Baked Beans. Still have my mom's bean pot....it is about 65 years old.

What does the _R_ stand for? R50?

Ok I made these, exactly per the directions. My beans are still hard after 10 hours of cooking and 6 extra cups of water

Regina Remsberg could your beans have been old? I have purchased beans that were old and they never did soften. I try to find beans with a date on them.

That is what I came up with too....I'm going to convert the recipe to an instant pot recipe. The flavors were just so good

Exactly what I thought....

My mother cooked hers all day when I was young, but Bush's baked beans put an end to that!

The thing is, you can go off and leave the beans in the brine but you need to be where you can keep an eye on them and stir them, periodically, once you start baking them.

To be fair it's inactive time that you could do overnight but still lol, honestly If you wanted to offend some people from New England you could always just use canned navy beans

I actually waited for a cold night, (tonight, an hour ago) so I could start a fire in my fireplace, I’ve got a Dutch oven and have been wanting to try this recipe in a fire.......DAMN!! I forgot all about having to soak those beans, I thought I would be eating them tonight. Got the molasses and salt pork a couple months ago. Oh well. Tomorrow.

Or Blazing Saddles. :)

Anne of green gables

In theaters?

Its a very different recipe to what we have in Australia or English style, our baked beans are a much lighter tomato-based sauce and not sweet or if it has any sweetness, it certainly doesn't stand out. Ours are more savoury in flavour.

@@MaZEEZaM I think that the USA has as many types of bean dishes as there are people and places who have come and settled here, bringing their recipes with them and adapting to what is available to them locally. This recipe is just one very famous and popular style with a very strong regional and historical connection, as molasses was a major commodity in the colonial era as were the famous "Boston Butts" which were specific cuts of pork butchered in Boston, packed into specialty barrels called "butts" hence the name, with salt for preservation, and then sent on vessels up and down the New England coastline and beyond for export to various European countries, plus this television show is based in New England, so I would expect these folks to be most familiar with this particular style of beans. I'm from California and we tend to have "ranch-style" beans which are on the savory side and more brothy as we have a history of the Spanish Colonial Missions and then later came the Haciendas and Rancheros. I'm part Basque (from the French side of the border) and I grew up eating what we called "Sheepman's Beans", which are also savory and made with pink beans and smoked ham hocks as this is what my great-grandfather and others like him ate in the isolated sheep herding camps of the American West. Most of the sheepman of the late 1800's and early 1900's here were Basque and the joke was that the sheep didn't care what language these men spoke, so it was an occupation that they could engage in with little to no English language skills upon arrival. Closer to the U.S.A./Mexican border regions you will find a wide variety of bean dishes, made with different kinds of beans and they are usually served in conjunction with rice because when these two staple foods are consumed together, they provide a complete protein, or so I have read. Then of course there is the whole area of chili, which people can't agree on because some people and regions argue that chili cannot have beans while others insist upon it. The Deep South as I understand likes their field peas, which are also a type of bean, like the black-eyed peas cooked with some air-dryed sausage for seasoning, which is supposed to bring good fortune when eaten on New Year's Day. This region tends to be quite poor, so meat is a luxury and that's why only small bits were/are used as a way to season the food, rather than make it the focal point of the dish. I do believe that many Americans enjoy the sweet baked beans, which are sometimes called calico beans when they are particularly colorful as well as chilled mixed bean salads chock full of other crunchy vegetables, which are typically dressed in a sweetened vinaigrette-type of salad dressing, (I almost forgot to mention succotash and ATK just recently posted a video for their recipe too, so go check it out!) both of which are mainstays at summertime backyard barbeques with family and friends, so I think that happy memories are often attached to these sweet bean dishes that we recall from our childhoods. For me personally, I was a little picky as a kid (trust me, I was a veritable gourmet when compared to my older sister) since I didn't like mayonnaise, nor salad dressing of any kind, so when we'd get invited to these backyard barbeques, I always looked forward to the baked beans, if there were any being served, since I didn't like the plethora of mayonnaise-based and vinaigrette-based salads on offer because I knew that at least I could enjoy the beans and the main meat item, and hopefully a plain green salad and perhaps some rice pilaf, again not every barbeque had these things, especially when I was really young. We have the largest Armenian population outside of Armenia in the greater Fresno, California area (I live in the neighboring city of Madera) and so their food influences have carried over into our standard barbeque and catering fare as rice pilaf is almost always available. A pretty standard Central California barbeque and catering menu includes beef tri-tips (which is actually a very regional cut of beef), grilled chickens, Santa Maria-Style ranch beans, green beans with pork sausage and stewed tomatoes, rice pilaf, perhaps a pasta dish of some sort if it's catered by an Italian family as we have a significant Italian population too, fresh green lettuce leaf salad with tomatoes, carrots, cucumbers, red onions, bell peppers, California Mission Black Olives, and croutons in a mildly sweetened Italian-Style vinaigrette dressing, along with either plain bread and garlic bread or regular dinner rolls and King's Hawaiian Dinner Rolls. I have had the canned Heinz Tomato Sauced Beans which you have mentioned as I wanted to try them since I've seen them included in the Full English Breakfasts and as a meal of "Beans on Toast", (I had to buy a couple of cans from a Cost Plus World Market International Import store in order to obtain them) and they are tasty, but I have not come across any equivalents here in the U.S. market. The closest thing that I could compare the Heinz Tomato Sauced Beans to would be Van de Camp's Pork & Beans. I think it's too bad that they aren't available here since I'm sure that people would buy them considering how much we love our beans and like to use them as ingredients in other dishes. Do you have a particular way that you enjoy eating your beans or perhaps a favorite family recipe? What does a standard barbeque menu look like in your area?

Woah, never heard of this. Where does it come from?

@@yazoo213 It sounds like an Italian twist, I'm going to try it but use balsamic vinegar... although it's not easy to give Prosecco to the pot. 😋

My mom used pinto beans or small red kidney beans. I wonder if great northern would be too big? We prefer smaller beans.

I’ve noticed that, it’s hard not to.

Love this! Making do with what you have!

This!! Or a basting brush!

Or a silicone spatula, for heaven’s sake! And not a wooden spoon in any case.

THANK YOU !!!!!! I see this all the time on various cooking shows and it drives me 👀👀👀😬😬😬

Stir in a half to full cup of hot water once you take the lid off for that last hour in the oven. Of course, use a spoon rather than your toes this time. :)

Your altitude may make a difference as ATK is filmed in Boston at sea level. I live in the Central San Joaquin Valley in California with an elevation of 272' above sea level, so I don't have to give any thought to those sorts of adjustments, so I'm not able to offer any helpful advice to you on that score. The beans that you were using may have just been a bit old (check the date on the package as well as their overall condition looking for visual cues like shriveling) or I noticed another commenter remarking on how she thought that her hard water may have negatively impacted her attempt at the recipe, so try presoaking the beans a little longer maybe, use bottled or filtered/purified water, and/or try cooking them a bit longer until you achieve the desired texture. Good luck to you and happy cooking!!! P.S. You might try checking your ovens' temperature to see if it is actually heating up to the desired temperature with an oven thermometer. ATK reviewed which oven thermometers were the best and the video is available here on RU-vid to see their recommendations. If it's out of whack, then that may explain why your beans didn't soften up as expected. If your oven is a bit on the cool side, then perhaps you could raise the temperature to get the internal temperature closer to the 350°F mark or actually have the unit serviced and recalibrated to fix the problem. My oven heats fairly evenly, but I know that my grandmother's oven heats very unevenly and it is HOT because I'll set it for a particular temperature and time and watch it closely and even pull my items out significantly sooner than directed and they'll still be over cooked in some places. It is a very frustrating oven to contend with.

Question: How do you know if someone is a Vegan ??? Answer: They tell you constantly!

Vegan + no sugar? You might mean how to make it taste bland.

hate the expession "game changerf" - use a yankkee term instead -revolutionary

Smoked turkey. I've used it before in beans but you'll get a smokey flavor. I bet a little chicken fat would give good flavor.

Matthew Wynd It’s a visual aspect of the beans not bursting. The difference I bet is small and not noticeable if at all. You’re not about to eat dry beans to get 100% of the nutrition are you?

I was wondering the same! A little disappointed learning that but the brining changes the whole texture and flavor, I will continue to brine my beans.

@@gena7359 Have you tried both ways? My mum says salting the beans toughens them?

@@MaZEEZaM I use the instant pot for my beans that may be a difference. I did make this recipe in a Dutch oven and the beans were tough. The instant pot in a game changer

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I made them today and also feel they need more cooking time, they are a little boney. I think next time I would simmer them for 30 minutes or so before putting them in the oven.

I think for such a long cooking time, the onion might go a tad slimy. That's just my guess tho.

@joe jitsu Pfft, clearly you don't know English baked beans, they are nothing like this recipe, they are light, tomato based baked beans and far from bland and certainly not slimy.

@joe jitsu Well yes, like here in Australia, until both countries and much more so in the case of here in Australia that we had mass migration from around the world, the English diet was pretty darn bland but I guess I am referring to the current day baked beans I have grown up with which are very much different to how you describe. For me, one of the most fantastic benefits of living in an incredibly multicultural country is the sheer range of cuisines on offer.