boston baked beans
About Boston Baked Beans
Native Americans had made corn bread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early 1620s, and likely added barley to the corn meal to invent brown bread. The Triangular Trade of the 1700s helped to make Boston an exporter of rum, of which molasses is an ingredient used in the distillation process. At that time, molasses was added to local baked bean recipes, creating Boston Baked Beans. In colonial New England, baked beans were traditionally cooked on Saturdays and left in the brick ovens overnight. On Sundays, the beans were still hot, allowing people to indulge in a hot meal and still comply with Sabbath restrictions.
Original Recipe:
Beans, small white, navy or Great Northern -- 1 pound
Baking soda -- pinch
Onion, chopped -- 1
Molasses -- 1/2 cup
Brown sugar -- 2 tablespoons
Dry mustard -- 2 teaspoons
Salt -- 2 teaspoons
Pepper -- 1 teaspoon
Salt pork, sliced 1/4-inch thick -- 1/4 pound
My Boston Baked Beans This dish from 1620’s and it is old. We live in 21st century and we can add or remove spices, vegetables or another thing. We can chance this recipe but I want to stick this recipe. It is traditional. I am going to explain what am I going to add and remove spices and some vegetables. First I want to remove, baking soda, dry mustard, brown sugar and salt pork, because I don’t like sweet an salty foods together. I want to add chopped beef, chopped tomatoes and a highly seasoned, air-dried cured beef in Ottoman cuisine.
Native Americans had made corn bread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early 1620s, and likely added barley to the corn meal to invent brown bread. The Triangular Trade of the 1700s helped to make Boston an exporter of rum, of which molasses is an ingredient used in the distillation process. At that time, molasses was added to local baked bean recipes, creating Boston Baked Beans. In colonial New England, baked beans were traditionally cooked on Saturdays and left in the brick ovens overnight. On Sundays, the beans were still hot, allowing people to indulge in a hot meal and still comply with Sabbath restrictions.
Original Recipe:
Beans, small white, navy or Great Northern -- 1 pound
Baking soda -- pinch
Onion, chopped -- 1
Molasses -- 1/2 cup
Brown sugar -- 2 tablespoons
Dry mustard -- 2 teaspoons
Salt -- 2 teaspoons
Pepper -- 1 teaspoon
Salt pork, sliced 1/4-inch thick -- 1/4 pound
My Boston Baked Beans This dish from 1620’s and it is old. We live in 21st century and we can add or remove spices, vegetables or another thing. We can chance this recipe but I want to stick this recipe. It is traditional. I am going to explain what am I going to add and remove spices and some vegetables. First I want to remove, baking soda, dry mustard, brown sugar and salt pork, because I don’t like sweet an salty foods together. I want to add chopped beef, chopped tomatoes and a highly seasoned, air-dried cured beef in Ottoman cuisine.