How to Make New England Baked Beans
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- čas přidán 17. 08. 2019
- Erin teaches Bridget how to make easy, comforting New England Baked Beans.
Get the recipe for New England Baked Beans: cooks.io/2FORH6m
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Almost identical to my grandmother's (born in 1891) recipe.
She married my grandfather at 18.
She got the recipe from her mother.
Differences:
She used no bay leaf, probably not available in rural S. Dakota 110 years ago.
She diced a whole onion and left it in the beans.
She used a half pound of salt pork, diced in 1/2 inch pieces.
She added no salt.
A half pound of salt pork makes it plenty salty.
I still make her recipe for baked beans today.
Honestly, you can almost make a meal of just those 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.
My mom gave me a traditional baked bean recipe years ago. I was complaining that my very cheap apartment did not have heat. The heat would not be fixed for a few days. So I had to leave my oven on all night. She told me to bake beans. So the next morning i put beans in water to soak and went to work. I came home from work and threw all the ingredients into the bean pot she lent me. The beans baked all night. Prep time was about half an hour. I felt i had not wasted electricity for one night. I have baked my beans this way for years.
What a great story!!!!
Made these today and they turned out very well; I did remove the onion and promptly ate it cause it tasted too good to throw away. The reduction in sweetness still leaves loads of flavour. Only opportunity for improvement is when the beans sit they get really sticky so will have to add a bit of water to loosen them up before serving. I found the fond scraping a bit of a pain and don’t try using a silicone spatula - it just drags the fond around the pot but does not work for scraping it off. I suspect Erin tried many utensils before deciding on the wooden spoon. She is very thorough. Thanks ATK for the recipe. Love your PBS show too!
My mother did these just like this every Saturday, and sold them at a store near us. We enjoyed her beans for supper every Saturday evening.
Absolute bomb ladies...Native Texan that made New England my hub after 9yrs. in the USN for 25 yrs. Trust me when I say...the best recipe I've had .BRAVO
I serve baked beans when we have a crowd over. Coincidentally, we have a big gathering for neighbours on Friday and my baked beans are what several of the neighbours say they are looking forward to!
All those years boiling my beans before adding the sauce. I made your recipe last night and they were amazing. I did make extra sauce and added them at the end. So good!!! Thanks
One other thought: The onions were AMAZING. I wish that I had added more. Would make a great side dish.
I don't have 10 hours to spend making bake beans, do you?
Why yes I do...
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.
Every ATK/CC recipe I’ve ever tried turned out to PERFECTION! All my cooking life I’ve wanted to try homemade baked beans, but shied away from hours of prep & just sheer waiting! Well, knowing ATK’s recipes were tried, tested & true, I dived into baked beans from scratch. I was not disappointed! These were delicious. Thanks bunches for another fantastic recipe! 😋
The do have good recipes and techniques.
I just made them with red instead of white beans and they turned out delicious as well. Thank you so much for this recipe!
I love these so much I make them 2-3 times every month. I love you ladies. Thanks again.
Great recipe but I would want to eat that caramelized onion - no way I would be taking it out of the dish. I would cut it up into chunks instead and leave it in.
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?
This recipe looks so easy. I will have to try this next weekend
Well done, a recipe I have been searching for a long time. Normally I just buy the can, another wonderful EP, thank you so much ladies 🙏
I made this recipe for a large family get together last year, and everyone loved them.
I am now the designated baked bean maker. We have another family party this weekend and I was asked to double the recipe,
This I will be my fourth time making them. 🙂
All those years of boiling beans before cooking them. I made a excellent bean dip with your recipe. So good!!! Thankyou
Extra cool points to Bridget for wearing Todd Rundgren's Something/Anything? album as a top!
So far that's the best-looking product I've seen yet on these Bean videos.
I've always made this sweet as taffy, BBB was a dessert. I am excited to see this way to fix it. I'll make it exactly as they do and give it a try. I am imagining I can 5x this recipe and freeze leftovers.
Love these video recipes, Thanks
Well; in my 74 years of ridin' and ropin' I've always been told to hold the salt until the beans are cooked [lest the skins get tough] but I do trust you guys, so I'll try it. Wish me luck. . . . 🤠
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.
Thank you, this recipe is absolutely delicious. My whole family loved them. After many tries at cooking with dry beans, this recipe yielded the best tasting, creamiest, dry bean I have ever. I am grateful to you.
I can’t wait to start cooking these. My families going to love them I can already tell . Thank you.
Wow, those beans looked so delicious. Thank you.
Takes some time to cook but it was easy and tasted delicious. I'll make these again. Thank you!
Wonderful recipie. Will be making soon.
Wow! One thousand years ago when I took HomeEc, my teacher insisted you did not salt dry beans until after it was cooked tender. She said that adding salt prior to then would prevent the beans from softening. Thanks
True, but those were different sort of beans
@@utefroeschle6881- Which beans?
Yum. Made these three times and always a hit! Thank you!
I made this this morning. It was not as simple as you say, but it came out unbelievable.
All your recipes are awesome 😁
I made baked beans with our family recipe which is almost the same, but over the years have made them in the crock pot, and also mainly on the stovetop-they just didn’t brown as much. Still yummy!
The salt pork should have been chopped up into mini cubes . That way everybody and not just the first three people would have had a bit of it .
My sister in law puts the salt pork on top in the last hour so the beans and salt pork gets crispy...yummy!
Definitely Labor Day dish😍
Try using real dark maple syrup in stead of brown sugar in equal measure,I've been doing this for many years!!
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.
These were the best baked beans that we ever had.
Oh wow those baked beans would taste amazing 😍😍
I walked into a local second-hand shop here in South Africa recently and found myself staring at a brand-new, unused English Denby Gourmet Bean Pot circa 1975. They wanted R50 for it which works out at about $3.30.
What does the _R_ stand for?
R50?
Can’t wait to try this!
Should have grated the onion up before cooking then it would have dissolved into the sauce.
As a native Vermonter, I would have to add (real) maple syrup to this recipe. Probably reduce the molasses a bit so not to be too sweet. Will have to give this a try for sure.
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!!
I am brining my beans now...can not wait. Yum!!!!
Just came across this recipe. I'll try soaking the beans in salt water next time, but I'm sticking with the recipe I got from Yankee Magazine almost 40 years ago. The ingredients closely match yours. It takes several hours, but it's worth it. And, I use a bean pot.
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.
I made your wonderful baked potatoes,I just loved them as did my husband, this will be the way I make baked potatoes from now on! Yummy, yummy! Thank you for sharing.
I will try this!
Solid recipe/technique. I have a couple personal weeks but this is really good...
This recipe is a solid 10. The soy sauce does take it to a new level. Not a traditional ingredient but it works. And the beans were a hit at the last family gathering. I serve them from a real bean pot just to enhance the experience.
Oh this is such an exciting recipe! I love how much you reduced the sugar! Thank you!
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
Thanks for this superb recipe! Shared. 😋👍
Erin does the happy dance at 6:21. 😊
They had some very interesting techniques in this recipe, personally I really like the Alton Brown Bake Bean recipe but I see some areas where they could be combined into a Franken Bean recipe :o)
I’m making this today. I do add a few more ingredients but I can’t wait for supper.
Going to try this for my July 4 get-together, but will have to double it. Any pro-tips for that? Thanks!
Adjusted for pressure cooker. Great recipe.
Those creamy onions have to be minced up and mixed into those beans
I am going to try this recipe tomorrow. I will hopefully remember to come back and give my opinion.
I’m making this this week!
I just can say:wow!
My mom used to make baked beans, she used pinto beans, loved them cold have to try this recipe but keep the onion
A stellar dish, not easy to find in restaurants.
We have always used a bean crock. I've never made it in enamel coated cast iron. I might give this a try.
I can't wait to make this recipe 😋
Putting this recipe together to go with pork chops this evening. With two changes. A tablespoon of paprika, and two tablespoons of tomato paste. Oh and I'm making it in a slow cooker because it's 100° with 80% humidity everyday here.
Hoping for success.
I've been making baked beans with dried cannellini beans and no meat. After soaking , I cook them for 25 minutes in a pressure cooker, then layer them into a baking dish with very similar ingredients, but put in fresh thyme twigs and a bit of rosemary at the sides, plus a splash of apple cider vinegar and a healthy dosing of Prosecco. Then bake covered for 1 hour at 200°C (375°F ?), then 10 minutes uncovered... so just over an hour of oven time because of the pressure cooker. Soooo good!
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. 😋
I’m making this right now but with maple syrup. Thanks for the recipe
"I don't have 10 hours to spend making baked beans, do you? LOL So, step one is to brine the beans for 8 to 24 hours..."
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.
This will be my supper on Tuesday - got to buy and soak them. YUM Baking them completely changes the final product for the better. Learned that years ago even though I make quick beans sometimes, baking them long and in the right pot makes so much difference. They taste baked!
It is appreciated when you put a printable copy of the recipe below the video instead of sending me to a site that makes me sign up to get it.
Is sounds like an amazing improvement! Can’t wait to try it. Soaking navy beans now. Thanks for not putting tomato into it.
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?
Great recipe…for my taste a bit heavy on the molasses…next time tweak….1/3 cup molasses… 1/2 cup ketchup…no salt…onion diced😋
Thanks❤
Love this show, always have. The level of research and explanation are unparalleled. Brining beans is a game changer for me and I learned by watching ATK. Now, to figure out how to make this dish vegan and w/ no sugar.
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
I've never made homemade baked beans before, but I've tried many people's attempts and they were always super sweet and/or bitter. Or, they dump a bunch of BBQ sauce in them. I'll be giving this recipe a try in the coming weeks.
I'm originally from Boston but now live in Puerto Rico and I'm actually impressed. Going to have to try that for my food truck. I do pulled pork, beef and chicken sandwiches.
Nothing like traditional baked beans...mmm mmm mmm. 😊
This is a great recipe, would it be possible to can it?
The beans look fabulous! Can't wait to make it with baked potato & ham. Can you do a copy of Ranch pinto style beans, or Bushes bourbon & brown sugar beans? I love all three & use them with different foods?
Can we just say that Erin’s hair is beautiful?
I’ve noticed that, it’s hard not to.
I am making this right now I soaked the beans already i used 1 pound and i didnt have salt pork all I had was left over bbq chicken thighs bonless and skinless I think i had about 4 so i threw those in there and i salted them first lol, I had everything else it smells good but i just got them in the oven :)
Love this! Making do with what you have!
Yum as usual.
Why could she not use the onion or salt pork to clean the sides of the pot.
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 👀👀👀😬😬😬
The perfect snack when watching Cars 2
Or Blazing Saddles. :)
Anne of green gables
In theaters?
I have made them twice for family barbecues and I was asked to double them up for this Labor Day! What did you girls get me into?!! 😉🥰
And a lovely thick slice of brown sourdough bread slathered with butter!
I made this recipe and found that the beans were undercooked. The seasonings were spot on but I really think the beans should have been simmered and softened before proceeding with the remainder of the recipe.
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.
A pastry brush dipped in water will release the fond on higher sides of the pot much more quickly than scraping (and avoids potential scratches/marring on interior ceramic/porcelain surfaces).
I stuffed my face with made in Italy baked beans to this video lol
Some interesting ideas here. I will have to try. Although I do want the molasses and sugar. But your prep and baking is something I will be trying. But how about Great Northern Beans? Wouldn't that be better. And how are your navy beans so big?
My mom used pinto beans or small red kidney beans. I wonder if great northern would be too big? We prefer smaller beans.
I would have wanted the onions cut up and left in. My wife makes absolutely amazing baked beans withe five kinds of beans and onions and bacon. I had some really good ones at my daughters last year for Christmas but they had pork that they had smoked in them.
That is five bean bake and canned beans are used with bacon and onions, delicious. No fresh beans are used.
Totally different recipe. But thanks for commenting! 🙄
This is good and helpful. Always wonder why everyone doesn't use sorghum syrup instead of metal-tasting molasses. Sorghum has a much better taste, same response as molasses.
Also traditionally the onion is put in whole and removed after cooking. It can be eaten on the side. Never discarded. Somehow cutting it up and mixing/leaving it in isn't the same, I don't know why. Been there, done that.
She should have used a spatula to incorporate the fond into the beans. It looks as if she just scratched the pot. Loved the recipe!
As this video is 3 years old, I don't know if anyone will see ... or be able to my question.
For New Year's Day, 2023, I'd like to a variation on "Hoppin' John," with the traditional southern Black-Eyed Peas. I would much prefer the texture of New England Baked Beans, using the pieces of salt pork. I don't know if the internal make-up of various varieties of beans is the same. Can I follow all of the steps, including the "priming" of the Black-eyed Peas in salted water, and have a final dish that will mirror the dish that you made? Thank you.
These do look great
We are barbecuing for Christmas and I decided to add this to the menu.
GOOD LOOK'N POT OF BEANS!!!!!! I'LL BE MAKING THEM THIS WINTER!!!!!!
Her little dance when she tasted it was like my meat dance when i got to eat New years meat in China 😂
Is that sexual innuendo?
Looks good what are the sugar and salt stats per serving?
Brining beans has made all the difference in cooking dried beans. It’s brilliant!
MLea Blev when i saw it a couple years ago than tried it it felt like night and day with texture
My Nanna 💕❤️ Made the Best Bake Beans Ever !! All most the same recipe !!! 😋😋😋