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.
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.
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
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!
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! 😋
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
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. 🙂
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 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.🙂
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!
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!
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
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.
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.
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. . . . 🤠
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.
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.
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.
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.
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'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'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!
@@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.
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.
Thank you for sharing this simple recipe. I have an old oven that decided to retired herself. Now, the only thing that still works is the light bulb and I occasionally use it to ferment some foods. Anyway, I now have no oven and don't foresee to invest on a new one. So, how can I still be able to make this New England baked beans sans an oven? I just hope Erin will come up with some solutions that will still make such a gorgeous and tasty baked beans dish on a cook top stove. Cheers
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.
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?
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.
Hello, your recipe video looked so good and inviting so I decided to make it. I followed the recipe to the letter. I consider myself a good baker and usually things come out very good, but this recipe results were awful, now I don’t know what went wrong but I know it’s not something I did, the beans never cooked they stayed hard and very toothsome which is incredibly unusual, I cooked beans many times this has never happened. It came out really salty, I tried to add more water and cook it more but it didn’t matter they still stayed hard. The beans that I have are fresh and I did soak them more than 24 hours. So I think what’s wrong is the salt, I learned you never add salt to beans until after they get soft because it stops them from getting soft. Either you guys weren’t honest about the results or I don’t know what went wrong
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!
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.
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?
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.
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.
I tried this recipe today, it was very tasty, but my beans weren't quite soft enough. I wouldn't call them crunchy, but it felt like they weren't quite there. I live at altitude (Denver), and was wondering if perhaps adding a half hour to the lid-on cooking time would be a good idea?
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 RUclips 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.
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 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 :)
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.
I know this an old post, so hope you get this. Long story short, an old neighbor made Creole pork and beans, with onions, sweet peppers, and so on. I can do pretty well, but when I look for hints, I get Cajun, Cajun, and more Cajun. Can you look for more traditional Creole dishes?
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.
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.
Just a hunch, George, but I wonder if the baking soda would break down the beans beyond redemption. I use baking soda to break down meats overnight that come out tender and juicy, but with beans, I think I'd end up with something too broken down to be useful. Just a thought.
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.
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.
I followed this recipe exactly as shown. My six ounces of salt pork, however, came in slices, not chunks. That was the only difference from what I saw. My beans were SO salty (and I like salt) that I had to throw them out. I had such great expectations and couldn't wait to make these. I presoaked the beans, rinsed them, used only 1/4 teaspoon of salt in the recipe. Could that type of salt pork have made such a difference?
I brine all my dry beans, but that’s what my 87 year-old mum did, and her mother before her, so i dunno if it’s beneficial or not. It’s just what we do 😝
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.
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).
Brining the beans...I had no idea! Next time I soak beans, it won't be in plain water. I used to make Baked Beans with same ingredients except soy sauce...baking in a slow oven and adding more water if they became too dry. And NEVER with as much sugar and molasses as you mention are commonly used! They were always wonderful, but they DID bake for 6 or 8 hours. Which used a lot of fuel (gas oven) so a frugal New England dish, which would have cooked in the woodburning Stove that also heated the house, became rather an expensive luxury in modern America. Will try it your way!
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!!!!
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
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!
I always chop the onions into med. size pieces and stir into the beans.... because they did taste so good and belonged there.
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.
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.
There is nothing like slow- baked baked beans in a bean pot. Thanks for using salt pork. My bean pot is priceless.
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
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 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. 🙂
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?
So far that's the best-looking product I've seen yet on these Bean videos.
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!
I can’t wait to start cooking these. My families going to love them I can already tell . Thank you.
Great video thank you ladies❤️😊
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!
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?
I love these so much I make them 2-3 times every month. I love you ladies. Thanks again.
I made this this morning. It was not as simple as you say, but it came out unbelievable.
Yum. Made these three times and always a hit! Thank you!
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.
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.
One other thought: The onions were AMAZING. I wish that I had added more. Would make a great side dish.
Thanks for this superb recipe! Shared. 😋👍
Solid recipe/technique. I have a couple personal weeks but this is really good...
This recipe looks so easy. I will have to try this next weekend
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.
I never salt pinto beans until done cooking.
Wow, those beans looked so delicious. Thank you.
Wonderful recipie. Will be making soon.
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’m making this right now but with maple syrup. Thanks for the recipe
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.
Extra cool points to Bridget for wearing Todd Rundgren's Something/Anything? album as a top!
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
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.
All those years of boiling beans before cooking them. I made a excellent bean dip with your recipe. So good!!! Thankyou
We have always used a bean crock. I've never made it in enamel coated cast iron. I might give this a try.
I am going to try this recipe tomorrow. I will hopefully remember to come back and give my opinion.
Going to try this for my July 4 get-together, but will have to double it. Any pro-tips for that? Thanks!
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'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 am brining my beans now...can not wait. Yum!!!!
I’m making this this week!
This is a great recipe, would it be possible to can it?
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. 😋
But that's a different recipe.
Definitely Labor Day dish😍
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?!! 😉🥰
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.
I’m making this today. I do add a few more ingredients but I can’t wait for supper.
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.
Oh wow those baked beans would taste amazing 😍😍
Thank you for sharing this simple recipe.
I have an old oven that decided to retired herself. Now, the only thing that still works is the light bulb and I occasionally use it to ferment some foods. Anyway, I now have no oven and don't foresee to invest on a new one. So, how can I still be able to make this New England baked beans sans an oven? I just hope Erin will come up with some solutions that will still make such a gorgeous and tasty baked beans dish on a cook top stove. Cheers
how about a crockpot?
@@rhondamills4641Don't have one. However, it is easier to find such an inexpensive slow cooker and will do. Thank you.
Takes some time to cook but it was easy and tasted delicious. I'll make these again. Thank you!
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.
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?
Love these video recipes, Thanks
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.
Hello, your recipe video looked so good and inviting so I decided to make it. I followed the recipe to the letter. I consider myself a good baker and usually things come out very good, but this recipe results were awful, now I don’t know what went wrong but I know it’s not something I did, the beans never cooked they stayed hard and very toothsome which is incredibly unusual, I cooked beans many times this has never happened. It came out really salty, I tried to add more water and cook it more but it didn’t matter they still stayed hard. The beans that I have are fresh and I did soak them more than 24 hours. So I think what’s wrong is the salt, I learned you never add salt to beans until after they get soft because it stops them from getting soft. Either you guys weren’t honest about the results or I don’t know what went wrong
Nothing like traditional baked beans...mmm mmm mmm. 😊
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!
These do look great
These were the best baked beans that we ever had.
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
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 will try this!
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.
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.
Can we just say that Erin’s hair is beautiful?
I’ve noticed that, it’s hard not to.
A stellar dish, not easy to find in restaurants.
I tried this recipe today, it was very tasty, but my beans weren't quite soft enough. I wouldn't call them crunchy, but it felt like they weren't quite there. I live at altitude (Denver), and was wondering if perhaps adding a half hour to the lid-on cooking time would be a good idea?
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 RUclips 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.
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!
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 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!
Thanks for the tip, l don't eat pork 😉
My mom used to make baked beans, she used pinto beans, loved them cold have to try this recipe but keep the onion
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😋
I can't wait to make this 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.
I know this an old post, so hope you get this. Long story short, an old neighbor made Creole pork and beans, with onions, sweet peppers, and so on. I can do pretty well, but when I look for hints, I get Cajun, Cajun, and more Cajun. Can you look for more traditional Creole dishes?
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?
@@fayewike7363 Rand is the name of the money they use in South Africa. R50 = 50 Rand = $3.30 US
@@mrdanforth3744 Thanks for taking the time to explain!
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.
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 👀👀👀😬😬😬
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
All your recipes are awesome 😁
So how do you clean this lovely roaster to return it to now nice it looked at the start????
Yes! that's my comment, simply yes!! BUT curious about brining with baking soda instead of salt?
Just a hunch, George, but I wonder if the baking soda would break down the beans beyond redemption. I use baking soda to break down meats overnight that come out tender and juicy, but with beans, I think I'd end up with something too broken down to be useful. Just a thought.
i want to make these right now but i dont have dry mustard,can i use dijon mustard instead? hope you answer soon,thank you
And a lovely thick slice of brown sourdough bread slathered with butter!
Erin does the happy dance at 6:21. 😊
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! 🙄
Adjusted for pressure cooker. Great recipe.
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.
do you use the onions in another dish? Or just eat them? I am drooling!
Me too and I would be eating those onions with the beans or smear them on bread.
I dice the onions, 1" cubes, and stir them into the bean mix and serve.
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.
GOOD LOOK'N POT OF BEANS!!!!!! I'LL BE MAKING THEM THIS WINTER!!!!!!
Yum as usual.
I followed this recipe exactly as shown. My six ounces of salt pork, however, came in slices, not chunks. That was the only difference from what I saw. My beans were SO salty (and I like salt) that I had to throw them out. I had such great expectations and couldn't wait to make these. I presoaked the beans, rinsed them, used only 1/4 teaspoon of salt in the recipe. Could that type of salt pork have made such a difference?
Is brine beneficial for all beans?
I brine all my dry beans, but that’s what my 87 year-old mum did, and her mother before her, so i dunno if it’s beneficial or not. It’s just what we do 😝
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.
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).
Brining the beans...I had no idea! Next time I soak beans, it won't be in plain water.
I used to make Baked Beans with same ingredients except soy sauce...baking in a slow oven and adding more water if they became too dry. And NEVER with as much sugar and molasses as you mention are commonly used! They were always wonderful, but they DID bake for 6 or 8 hours. Which used a lot of fuel (gas oven) so a frugal New England dish, which would have cooked in the woodburning Stove that also heated the house, became rather an expensive luxury in modern America. Will try it your way!