Every good cook should know that when the number of beans is not specified, you should use two hundred thirty nine. Why, you ask? Because even one more than that would make two farty.
One of my cousins married a guy from Tennessee. He gave my mom a recipe for baked beans that started in the same manner as this one. He had brought it to a potluck dinner and it was so good that she asked him about it. The recipe directed boiling the beans with salt pork before baking the beans, just like this one. It was delicious. It’s too bad that I don’t remember the rest of the recipe. She left the pot of beans boiling on the stovetop one evening and it smelled so good that we all trooped into the kitchen and ate most of the pot before she was able to bake them. When she came back to check on the beans she was a bit upset because there were too few beans left to bake them, so she had to start all over again. I don’t remember whether she had enough ingredients to do that right away. This is one of my favorite memories from my childhood. There was a fun camaraderie of sampling the beans and sneaking back for second and third samples.
As an American, I certainly agree with you about how sweet American foods have become; I typically cut the amount of sugar called for in a recipe in HALF, and still find it quite sweet. Part of the reason why I cook/bake most of my own food is that there is too much salt/sugar in processed foods here, you can't taste anything else! 😂😂
Somehow, commercial (and some homemade) jams and jellies are the worst offenders. Often one can't even identify what kind of fruit was used, there is so much sugar (and sometimes cinnamon as well).
McDonald's (I don't eat there cause everything tastes like salt and sugar infused cardboard).... Order a black coffee no sugar, the coffee grounds already have sugar in them. WTF? BTW - doesn't matter glucose is glucose; wether it's from a sugar beet, honey, or an artificial sweetner. And they all have the same effect on the body.
My Ukrainian friends don't understand the sweetness of most American food. This is especially true of different American breads - they are nothing like breads in Ukraine. In general these Ukrainians displaced by the Russian invasion would rather make their food from scratch than eat what they consider American sugar food which is everywhere, At the same times, they do enjoy an ice cold Pepsi or Coke on a hot day, they just don't want a sugary sauce on their meat.
I have a copy of that book, with the preface by Mrs. S. F. McMaster Treasurer of the Hospital for Sick Children. It's dated 1878. Sorry Glen, I'm keeping my copy but I'll will it to you. Oh, and of course, Happy New Year!!!
Out of curiosity, how were beans sold in 1877? Were they pre-measured out as most sources are today (in the US, one-pound bags are the most common)? Perhaps this info could shed light on the original volume used in the recipe. Regardless, I wish you both a very Happy New Year 🥳 and thank you for the recipe! BTW, not all US citizens appreciate excessive sweetness.
I wondered that too. and if they were growing their own, were there standard size containers for storing them, like how everyone uses pint and quart mason jars.
Latino’s in the United States call yankee baked beans sweet beans. I had a new Latino friend request sweet beans for a cook out and once he explained sweet beans to me, I understood he wanted baked beans.
Beans, beans, the musical fruit… I’m with you Julie, maple syrup is a good guess as a Canadian ingredient, but either way it looks good! Here in New England it’s a standard; either that or brown sugar, which has a touch of molasses in it, so I suppose it’s a sweeter similar difference. BTW, did you mention the type of bean you used? Classic Boston baked beans use navy beans (aka pea beans), which are usually soaked overnight first (they also use molasses, bringing them back to your recipe!).
It's a good guess for a modern recipe. Depending on where in Canada the original recipe is from, there's a good chance they didn't have access to maple syrup.
@RSidneyB Glenn didn't mention which type of bean he used which surprised me since he usually always tells each ingredient he uses. But they looked to be either navy or cannellini beans. But it's just a guess.
Glen, I don't see the size of your parchment paper liner 'trapping' any steam inside: any directions I've ever seen, as well as practical experience, say to make the liner large enough to be sealed between the lid's rim and the pot. Its purpose is to fill the tiny gaps between the pot & its lid.
I like the Molasses carton, seems easier for storage and not a big bottle like we have. lol Yes, we are "Yankees" to Canadians. Just like in Michigan the U.P calls those of us below the "bridge" trolls. Happy New Year to you both. Cheers to a great New Years.
I have a jar of the accumulated juices from warming a hickory smoked ham. My wife wanted to use it for baked beans. I might try it with this, since I don't have a chunk of bacon.
My top comfort food is my Gramma's baked beans but they have to be made with soldier beans which are scarce to find unless you live in NS, NB or parts of New England. They are the best beans! Yum!!! And they are sweet...and have onions....and salt pork...and molasses and brown sugar...and more yummy stuff!!!
The internet is a magical thing that can get soldier beans to you so you can eat beany deliciousness to your heart's content. 🙂 I found a few sources online in a quick search.
Funny thing is that these aren't a million miles away from my local delicacy - Grey Peas and Bacon Bits (UK, Wolverhampton). That might be worth a look into later Glen old chap! Happy New Year Glen, Julie, and all you wonderful subscribers!!
The lovely thing about making baked beans is that one serving or twenty servings take the same amount of time. After making and fine tuning my bake bean recipe I doubled it. In the modern world we have this very fancy device called freezer.
Do you count the Canadian Settlers Guide as a cookbook? has lots of recipes, but also lots of other things -- anecdotes, directions on planting vegetables, making chairs, etc.?
Nice recipe, I make mine with maple syrup, thick cut bacon and onion...and I am a Yankee now but I came from West Virginia. Thanks for sharing and Happy New Year. 👌
I clipped an article out of the Saskatoon Star Phoenix in 1996 entitled “ Take Comfort in Beans “. It was sponsored by the Saskatchewan Pulse Crop Development board. It had 6 different recipes one of them being Maple Baked Beans. It has been my go to ever since. It has Bacon, Maple Syrup, onion, BBQ sauce, ketchup, salt, chilli powder, Keen’s dry mustard and apple cider vinegar. They are not too sweet balanced by the hot mustard and vinegar and have great depth of flavour. My Aunt who was french used to make white beans with lard, lots of lard, I wish I had a copy of her recipe as they were delicious as well.
Yeah, I like to include ingredients that typically go into a bbq sauce for the beabs, and sometimes just do it all on the stove top, rather than baking them.
I have an old written recipe by a great-aunt which is very similar to what you made in this video, but includes onions. I'm a US American, however my paternal grandfather was accidentally born in Canada while his (US American) parents were visiting relatives in Canada. My dad preferred these baked beans because they weren't so sweet. Now I'm wondering if my recipe meandered its way from Canada. Unfortunately anyone in my family who might know the origin is no longer living, so it will remain a bean mystery. Thank you for the video. Have a very Happy New Year!
Happy New Year Glen and Julie (and friends). I was surprised with this episode, as I have a copy of that exact cookbook that I inherited from my grandmother (born 1893 in Guelph). Unfortunately the condition is not as good as your copy and it’s missing the title page, so I have no idea what edition it is. It does not have the forward either about the charity. To this day, I still make her steamed Carrot Pudding every Christmas. It is pretty much identical to the recipe in the book but she also added citrus peel (citron) and walnuts. THANKS AGAIN!
Glen, What kind of beans did you use? I've been trying to find other cooking videos to watch when you haven't posted a new one since I've watched every one of your videos, some multiple times...but nothing compares to your presentations and delivery. So thank you for tonight's video on New Year's Eve 2023. Happy 2024 to you and Julie!
I have always used the method my grandmother and mother used. I soak the beans overnight, drain off the water, and then add everything...molasses, brown sugar, dry mustard, ketchup, bacon or pork fat, butter, onions, salt and pepper. Delicous, and the house smells amazing all day as they bake! The mistake I made the first time I made them myself was adding the molasses right away. The beans never softened, and I had to throw the whole batch out! I then was told by Mum that you have to bake them with all the other ingredients for 2 hours, then add the molasses. Perfect!
I have a 1924 100th edition of this book and absolutely love it. It has no index just a table of contents which is difficult to navigate, however, there are some great recipes in here and simply by the way directions are written, it is a good read. Great vid. Thanks.
This is almost exactly the way my dad wanted his beans when I was growing up. My Filipina mom added an onion and usually used a salted pork hock. I thought it was awful but I was a brat. I think my husband and I would like it. It's a good way to use a ham bone and bacon without all the sugar. Thank you for all the great videos. They are so wonderful. Happy and blessed New year to you and everyone 🎉
Happy New Year from your Australian cousins. May 2024 bring you joy and contentment. We appreciate your video content and look forward to your future ventures.
Your salt pork had as much lean as the salt pork I can find in California has fat. Maybe more. Happy New Year, Glen, Julie, Chicken and all our collective Friends around the world..
Dale Calder at Campobelo , an other Canadian cook I like to watch, made this comment in an episode on his channel where he baked beans in his cabin 11 years ago "Homemade baked beans always bring back memories of my maternal grandmother she baked a large crock full every Friday night and they were always ready with homemade bread every Saturday lunch time. One Saturday back in the 60's I dropped in at lunch time and the Premier of the Province and a Senator were at her kitchen table having baked beans. They didn't impress her anymore than anyone else she fed them beans and bread."
After mentioning you wanted a 1st edition, I took a look on eBay and came across a cookbook, same name, but by the "Ladies of Chicago", printed around the same time. Is there a relationship there? One following the model of the other?
Yes… Same title, same ‘idea’ (community cookbook to raise charity funds) but a different cookbook completely. The Chicago ladies tried to sue the Toronto ladies for copyright infringement, the Toronto group shot back and the whole thing went away.
@@GlenAndFriendsCooking I have a copy of that Chicago edition - mine is the 1877 edition but it is the 22nd 'thousand print run' and originally copyrighted in 1874 by J. Fred Waggoner. Looking at a few recipes in 'vegetables', they are exact duplicates, and attributed to the same people. I suppose the whole thing went away because of copyright laws on recipes. Both cookbooks are in Internet Archive - check, as example, dressed cabbage.
For the most part, I find American recipes became quite a bit sweeter as the country came out of both the Great Depression and the rationing of WWII. Perhaps it was a reaction to feeling "deprived" for a time, or maybe it was just having certain ingredients much more available than it had been in years past.
Something I noticed when the oven portion was starting was how dry they were. I was thinking they are going to burn. You said you added a bit more water. The result was a rather dry bean. They look soft but compared to Boston/Yankee beans dry. Interesting. I am thinking some possibilities for refried beans, or something would be an interesting twist.
My SC grandmother would have had a FIT to have been called a Yankee. I can visualize it… Grammy scowling and my MN grandpa smirking. Glen, thanks for the laugh for the new year.
Oh my - you've left out the whole onion, also buried in the beans, and a good spoonful of dry mustard! Molasses, absolutely, but onion and mustard will round out the flavors wonderfully. Happy New Year to you both.
Quebecois here! It is very interesting to see how a basic dish like baked beans can be be so drastically different between Quebec, Ontario and the US. It is also funny to me to see how the differences are so stereotypical. I mean, there's no seasonings in those beans! If the US version was the same but sweeter there's still no flavor. Where is the onions, mustard or herbs like savory in those baked beans! A little beer instead of water makes a difference too! I swear, it triggered me that they are called Canadian without those ingredients hahaha. Plus, the technique is very different from what I'm used to. The pork is not cut in pieces, the cooking technique with the preboiling is foreign to me, the cookware too, the traditional cooking vessel is a glazed clay pot. And last but not least, you didnt crisped the top by talking the lid off. To me, fèves au lard (beans with lard) should be a little sweet, but mostly savory, so you can add as much maple syrup you like on top of it when it's served. As for the recepie, you can use maple syrup or molasses. People then to forget that the maple syrup production use to be small, local and very labor intensive. So if you didnt produce it on your own you had almost no choise but to use molasses so it is as traditional if not more then maple syrup. That beeing said, we can trace back baked beans to the first nation that would have used maple sap and bear fat in their beans. Anyway, I like those historical recipes videos and sorry for the bean rent haha!
As an American I like to make baked beans and I am not too much on the sweeter element. However Glen I can't imagine that those beans have much flavor because usually you would use onions and a little bit of mustard powder as well.
The best thing about beans is that you want to make plenty. The longer they set after being cooked the better they get and are always welcome on the table as a side or at lunch with some bread and butter, and carrot sticks.
Interesting. My great grandmother made them like this but did add maple syrup when she had it lol. She was from Sydenham Ont and came to the US before 1925. She used no written recipe so I don't know where it came from.
If blackstrap was good enough for my gramma who was a depression baby, I figure it's good enough for us. Her gramma would've learnt her proper if it wasn't good enough, I'm sure. ;-)
Probably the closest we would have is the modern "Fancy" grade molasses. I know the older people when I was growing up constantly referenced how "modern" fancy molasses was closer to their memories of old blackstrap molasses than to what they called "table molasses".
I remember having canned B&M baked beans when I was young. The chunk of pork fat was always a treat. The pork fat in your beans must have been delicious.
community and canada aside, it looks like boston baked beans - the only difference that i see is that you're using a casserole dish, and not a clay pot.
I love comments. They make me laugh out. Specially if comments insists that the recipe is not what it should be. This is a community recipy book. A community back then. They would've kicked anyone out of their book back then if it didnt agree with their methods. Here we are hundred years on telling a community from way back when; well you shouldn't have liked your food that way. Glen is historically just following their printed method.
I'm guessing that if beans came in 1 lb. bags as they do now, the recipe is for a 1 lb. bag. Because all the (1 lb.) dry bean bags I have include recipes for cooking them, and the recipes are always for using the whole bag. I like adding vinegar, onions, a bit of ketchup and maple syrup, and spice like cayenne for a little heat. Though back then, beans may have been sold in bulk.
Ooooh. I am making this. Just skip the pork, add lots of onions and a bit of chicken fat from last night to the molasses and beans and another fantastic anti-inflammatory meal. Love the simplicity. I was always afraid of baked beans.
Being from Maine, I could talk forever about how different that recipe is from the one you’ll find today in New England but I won’t. I am curious what kind of beans you used. Even though pinto are becoming more popular, traditional NE baked beans use soldier or yellow eye or the like
my mom used to make it like this but she use more molasses and brown sugar and used a pressure cooker to bake the beans, but yeah they are the best beans you will ever have.
That looks like a great recipe, although I would add onion and another tablespoon of regular or blackstrap molasses to give it the flavor I'm familiar with that mom made - she was from NB and sometimes would use real maple syrup before it became "liquid gold". Happy New Year to you, Julie & Chicken!!
I have been Thinking Glen over the years all the old cookbooks that say to just cook the beans or what ever ingredient if you know the year of the cook book you could then google the amount that was sold back in those days and maybe base it off of that not sure just a thought!
beans look amazing i will try them for sure!i noticed a german pudding in the book can you plz make that!?my greast great grandparents where from there and our christmases are mostly german foods would love to see you make that!
Careful with those beans....later on...no open flames! Another interesting, intriguing, and entertaining video. Thank you again for a wonderful trip and another awesome year of videos in the kitchen, in the hanger, and in the air. A safe, healthy, and wonderful New Year to you and Julie.
Lots of the American baked bean recipes are sweeter because brown sugar is the main sweetener plus there is also molasses. Also, most American repines call for some form of tomato either as sauce or ketchup.
About how sweet American food has become. I have started trying to limit my simple carbs, so trying to avoid foods with added sugar. I recently looked at the label of my "healthy" whole grain bread. It contains one whole teaspoon of added sugar per slice of bread! I have only been able to find one brand name product that is just plain bread (not gluten free, etc) with no added sugar. I think I will be digging out my bread machine...
In traditional yest raised bread, most added sugar is fermented by the yeast, we use 2 tsp for a 2lb loaf. But 1tsp per slice? Excessive! As an aside, Subway sandwiches cannot legaliy use the term "bread" for the rolls in the UK because of the high sugar content.
I do not like baked beans because they are so sweet. It’s the same reason I don’t like most BBQ sauces, Carolina mustard style sauces excluded. I am a bit ashamed to admit that I never considered just adding less sugar. I always just eat my beans lightly seasoned or really spicy. I’ll have to give this a shot. I’ll take your advice though and add a bit of yellow onion and a jalapeño.
Interesting. Canadian beans don’t have a specific count, but Irish beans do. Every recipe I’ve seen says you must use 239 beans, always 239 beans for the Irish version. The reason given is that if you use just one more bean, it’s too farty.
I make baked beans frequently throughout the winter. My recipe is from an English cookbook which was labled as Vegetarian, but the “Boston Baked Bean recipe called for a bit of bacon which of course was optional…….so I ad libed as I usually do and made them not very sweet but with a hint of ginger, garlic and parsley……delicious and no “gas” problem. Maybe because of the ginger? I really enjoy your channel as I learn so much.
There are between 100 million and 200 million recipes for cooking dry beans. Somehow, you seemingly found the sole recipe that does NOT state “1 pound of dry beans”. Courtesy of Half Vast Flying
When I make baked, I put 1lb beans in a pot with water bring to about 200F 90Cfor about 30 mts then drain, fill with pot with water and soak over night. then drain and boil for 40 to 60 mts. then in a baking pot/dish add beans, pork, onion and either molasses 1-2tbs or 2-4 oz maple syrup or a mix, for a change I add 1tbs dig-ion or powdered mustard (adds a but of a balance to the syrups) and ketchup.bake till dune or you can also cook in crock-pot no modifications are required.
My wife and I have been watching you for a while now. Love the channel. I have a question about mince meat. Crosse and Blackwell had a recipe that included run and brandy. Since Smyckers bought them it has been dropped. Do yo by chance have a recipe for british mincemeat?. My father used to start his mix in September. With the booze in it, it would last till next year's tarts, that is, if I didn't get a spoon. Thanks
My husband inherited a shelf of Louisiana "church lady" cook books from his mother. They too are short on amount specifics in many cases, and when amounts are specified in "cans", it's still a balancing act because amounts per can have changed significantly since the mid 20th century. Adds to the adventure of cooking, don't you think? 🙂
Too bad the old Second City Television group isn't around any more. They'd have a ball doing parodies of this guy. Could you imagine Eugene Levy or maybe Dave Thomas explaining how to make "Canadian" beans? Hilarious.
My grandmother used to make baked beans from scratch. Long cooking time but an inexpensive food to eat in the 1940s. Went well with hot dogs on Saturday nights she said.
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Every good cook should know that when the number of beans is not specified, you should use two hundred thirty nine. Why, you ask? Because even one more than that would make two farty.
Booooooo! Hisssssss!! 😂😂
You win!
Silly joke from a Hasbean,😂
One of my cousins married a guy from Tennessee. He gave my mom a recipe for baked beans that started in the same manner as this one. He had brought it to a potluck dinner and it was so good that she asked him about it. The recipe directed boiling the beans with salt pork before baking the beans, just like this one. It was delicious. It’s too bad that I don’t remember the rest of the recipe. She left the pot of beans boiling on the stovetop one evening and it smelled so good that we all trooped into the kitchen and ate most of the pot before she was able to bake them. When she came back to check on the beans she was a bit upset because there were too few beans left to bake them, so she had to start all over again. I don’t remember whether she had enough ingredients to do that right away. This is one of my favorite memories from my childhood. There was a fun camaraderie of sampling the beans and sneaking back for second and third samples.
As an American, I certainly agree with you about how sweet American foods have become; I typically cut the amount of sugar called for in a recipe in HALF, and still find it quite sweet. Part of the reason why I cook/bake most of my own food is that there is too much salt/sugar in processed foods here, you can't taste anything else! 😂😂
I agree with you. I have also experimented with substituting alternative sweeteners like monk fruit with some success.
Somehow, commercial (and some homemade) jams and jellies are the worst offenders. Often one can't even identify what kind of fruit was used, there is so much sugar (and sometimes cinnamon as well).
McDonald's (I don't eat there cause everything tastes like salt and sugar infused cardboard)....
Order a black coffee no sugar, the coffee grounds already have sugar in them. WTF?
BTW - doesn't matter glucose is glucose; wether it's from a sugar beet, honey, or an artificial sweetner. And they all have the same effect on the body.
My Ukrainian friends don't understand the sweetness of most American food. This is especially true of different American breads - they are nothing like breads in Ukraine. In general these Ukrainians displaced by the Russian invasion would rather make their food from scratch than eat what they consider American sugar food which is everywhere, At the same times, they do enjoy an ice cold Pepsi or Coke on a hot day, they just don't want a sugary sauce on their meat.
I have a copy of that book, with the preface by Mrs. S. F. McMaster Treasurer of the Hospital for Sick Children. It's dated 1878. Sorry Glen, I'm keeping my copy but I'll will it to you. Oh, and of course, Happy New Year!!!
Those beans look delicious.
Happy New Year, Glen and Julie! 🎉🥳
Out of curiosity, how were beans sold in 1877? Were they pre-measured out as most sources are today (in the US, one-pound bags are the most common)? Perhaps this info could shed light on the original volume used in the recipe. Regardless, I wish you both a very Happy New Year 🥳 and thank you for the recipe! BTW, not all US citizens appreciate excessive sweetness.
No, they didn't have packaged goods at that time. You would grow your own, or else buy them from the general store in bulk.
I wondered that too. and if they were growing their own, were there standard size containers for storing them, like how everyone uses pint and quart mason jars.
Latino’s in the United States call yankee baked beans sweet beans. I had a new Latino friend request sweet beans for a cook out and once he explained sweet beans to me, I understood he wanted baked beans.
Beans, beans, the musical fruit…
I’m with you Julie, maple syrup is a good guess as a Canadian ingredient, but either way it looks good! Here in New England it’s a standard; either that or brown sugar, which has a touch of molasses in it, so I suppose it’s a sweeter similar difference.
BTW, did you mention the type of bean you used? Classic Boston baked beans use navy beans (aka pea beans), which are usually soaked overnight first (they also use molasses, bringing them back to your recipe!).
It's a good guess for a modern recipe. Depending on where in Canada the original recipe is from, there's a good chance they didn't have access to maple syrup.
The sound you make farting after eating these beans: EH!
@RSidneyB Glenn didn't mention which type of bean he used which surprised me since he usually always tells each ingredient he uses. But they looked to be either navy or cannellini beans. But it's just a guess.
Glen, I don't see the size of your parchment paper liner 'trapping' any steam inside: any directions I've ever seen, as well as practical experience, say to make the liner large enough to be sealed between the lid's rim and the pot. Its purpose is to fill the tiny gaps between the pot & its lid.
Can we please see the recipe for carrot pudding? Love this video. Thank you
I like the Molasses carton, seems easier for storage and not a big bottle like we have. lol Yes, we are "Yankees" to Canadians. Just like in Michigan the U.P calls those of us below the "bridge" trolls.
Happy New Year to you both. Cheers to a great New Years.
As the mother of 2 U Mich daughters, I'm always interested in Michiganese. Never heard about the trolls before! 🤣🤣🤣
...and those north of the bridge are yoopers(sic).
Happy New Year to all.
I have a jar of the accumulated juices from warming a hickory smoked ham. My wife wanted to use it for baked beans. I might try it with this, since I don't have a chunk of bacon.
My top comfort food is my Gramma's baked beans but they have to be made with soldier beans which are scarce to find unless you live in NS, NB or parts of New England. They are the best beans! Yum!!! And they are sweet...and have onions....and salt pork...and molasses and brown sugar...and more yummy stuff!!!
The internet is a magical thing that can get soldier beans to you so you can eat beany deliciousness to your heart's content. 🙂 I found a few sources online in a quick search.
Funny thing is that these aren't a million miles away from my local delicacy - Grey Peas and Bacon Bits (UK, Wolverhampton). That might be worth a look into later Glen old chap!
Happy New Year Glen, Julie, and all you wonderful subscribers!!
Happy New Year Julie and Glen, thanks for all of your wonderful TH-cam shows. Looking forward to you sharing 2024 with us.
The lovely thing about making baked beans is that one serving or twenty servings take the same amount of time. After making and fine tuning my bake bean recipe I doubled it. In the modern world we have this very fancy device called freezer.
I have never liked baked beans because they are too sweet! (LOL, even though I am a Yankee) But this version I will try. Thanks, Glen.
Do you count the Canadian Settlers Guide as a cookbook? has lots of recipes, but also lots of other things -- anecdotes, directions on planting vegetables, making chairs, etc.?
Nice recipe, I make mine with maple syrup, thick cut bacon and onion...and I am a Yankee now but I came from West Virginia. Thanks for sharing and Happy New Year. 👌
I clipped an article out of the Saskatoon Star Phoenix in 1996 entitled “ Take Comfort in Beans “. It was sponsored by the Saskatchewan Pulse Crop Development board. It had 6 different recipes one of them being Maple Baked Beans. It has been my go to ever since. It has Bacon, Maple Syrup, onion, BBQ sauce, ketchup, salt, chilli powder, Keen’s dry mustard and apple cider vinegar. They are not too sweet balanced by the hot mustard and vinegar and have great depth of flavour. My Aunt who was french used to make white beans with lard, lots of lard, I wish I had a copy of her recipe as they were delicious as well.
That sounds delicious
Yeah, I like to include ingredients that typically go into a bbq sauce for the beabs, and sometimes just do it all on the stove top, rather than baking them.
these sound so good. Can I get the recipe?
Happy new year, Glen and Julie! Thank you for bringing your knowledge and kindness into my home.
Wow. For a second there, I could smell grandma's beans cooking. Great memories
Happy New Year, thank you for another year of entertaining and educational cookery!!
I have an old written recipe by a great-aunt which is very similar to what you made in this video, but includes onions. I'm a US American, however my paternal grandfather was accidentally born in Canada while his (US American) parents were visiting relatives in Canada. My dad preferred these baked beans because they weren't so sweet. Now I'm wondering if my recipe meandered its way from Canada. Unfortunately anyone in my family who might know the origin is no longer living, so it will remain a bean mystery.
Thank you for the video. Have a very Happy New Year!
Happy New Year Glen and Julie (and friends). I was surprised with this episode, as I have a copy of that exact cookbook that I inherited from my grandmother (born 1893 in Guelph). Unfortunately the condition is not as good as your copy and it’s missing the title page, so I have no idea what edition it is. It does not have the forward either about the charity. To this day, I still make her steamed Carrot Pudding every Christmas. It is pretty much identical to the recipe in the book but she also added citrus peel (citron) and walnuts. THANKS AGAIN!
I love this. The only recipe I’ve ever know makes enough beans for a month! Will definitely try this
Glen, What kind of beans did you use? I've been trying to find other cooking videos to watch when you haven't posted a new one since I've watched every one of your videos, some multiple times...but nothing compares to your presentations and delivery. So thank you for tonight's video on New Year's Eve 2023. Happy 2024 to you and Julie!
I have always used the method my grandmother and mother used. I soak the beans overnight, drain off the water, and then add everything...molasses, brown sugar, dry mustard, ketchup, bacon or pork fat, butter, onions, salt and pepper. Delicous, and the house smells amazing all day as they bake! The mistake I made the first time I made them myself was adding the molasses right away. The beans never softened, and I had to throw the whole batch out! I then was told by Mum that you have to bake them with all the other ingredients for 2 hours, then add the molasses. Perfect!
Maybe "Yankee Baked Beans" are what we in the US now think of as "Boston Baked Beans".
My grandmother, born in Tennessee in 1898, always put salt pork in her beans that she made weekly.
I have a 1924 100th edition of this book and absolutely love it. It has no index just a table of contents which is difficult to navigate, however, there are some great recipes in here and simply by the way directions are written, it is a good read.
Great vid. Thanks.
This is almost exactly the way my dad wanted his beans when I was growing up. My Filipina mom added an onion and usually used a salted pork hock. I thought it was awful but I was a brat.
I think my husband and I would like it. It's a good way to use a ham bone and bacon without all the sugar.
Thank you for all the great videos. They are so wonderful. Happy and blessed New year to you and everyone 🎉
Happy New Year from your Australian cousins. May 2024 bring you joy and contentment. We appreciate your video content and look forward to your future ventures.
Your salt pork had as much lean as the salt pork I can find in California has fat. Maybe more.
Happy New Year, Glen, Julie, Chicken and all our collective Friends around the world..
Dale Calder at Campobelo , an other Canadian cook I like to watch, made this comment in an episode on his channel where he baked beans in his cabin 11 years ago "Homemade baked beans always bring back memories of my maternal grandmother she baked a large crock full every Friday night and they were always ready with homemade bread every Saturday lunch time. One Saturday back in the 60's I dropped in at lunch time and the Premier of the Province and a Senator were at her kitchen table having baked beans. They didn't impress her anymore than anyone else she fed them beans and bread."
I notice that not only are the quantity oh beans mentioned but neither is the variety. Would there have only been one type available or commonly used?
After mentioning you wanted a 1st edition, I took a look on eBay and came across a cookbook, same name, but by the "Ladies of Chicago", printed around the same time. Is there a relationship there? One following the model of the other?
Yes… Same title, same ‘idea’ (community cookbook to raise charity funds) but a different cookbook completely. The Chicago ladies tried to sue the Toronto ladies for copyright infringement, the Toronto group shot back and the whole thing went away.
@@GlenAndFriendsCooking I have a copy of that Chicago edition - mine is the 1877 edition but it is the 22nd 'thousand print run' and originally copyrighted in 1874 by J. Fred Waggoner. Looking at a few recipes in 'vegetables', they are exact duplicates, and attributed to the same people. I suppose the whole thing went away because of copyright laws on recipes. Both cookbooks are in Internet Archive - check, as example, dressed cabbage.
For the most part, I find American recipes became quite a bit sweeter as the country came out of both the Great Depression and the rationing of WWII. Perhaps it was a reaction to feeling "deprived" for a time, or maybe it was just having certain ingredients much more available than it had been in years past.
Something I noticed when the oven portion was starting was how dry they were. I was thinking they are going to burn. You said you added a bit more water. The result was a rather dry bean. They look soft but compared to Boston/Yankee beans dry. Interesting. I am thinking some possibilities for refried beans, or something would be an interesting twist.
Canadian beans still give you gas, but politely! >poot
My SC grandmother would have had a FIT to have been called a Yankee. I can visualize it… Grammy scowling and my MN grandpa smirking. Glen, thanks for the laugh for the new year.
Can I ask why? (honest question)
Oh my - you've left out the whole onion, also buried in the beans, and a good spoonful of dry mustard! Molasses, absolutely, but onion and mustard will round out the flavors wonderfully. Happy New Year to you both.
Quebecois here! It is very interesting to see how a basic dish like baked beans can be be so drastically different between Quebec, Ontario and the US. It is also funny to me to see how the differences are so stereotypical.
I mean, there's no seasonings in those beans! If the US version was the same but sweeter there's still no flavor. Where is the onions, mustard or herbs like savory in those baked beans! A little beer instead of water makes a difference too! I swear, it triggered me that they are called Canadian without those ingredients hahaha. Plus, the technique is very different from what I'm used to. The pork is not cut in pieces, the cooking technique with the preboiling is foreign to me, the cookware too, the traditional cooking vessel is a glazed clay pot. And last but not least, you didnt crisped the top by talking the lid off.
To me, fèves au lard (beans with lard) should be a little sweet, but mostly savory, so you can add as much maple syrup you like on top of it when it's served.
As for the recepie, you can use maple syrup or molasses. People then to forget that the maple syrup production use to be small, local and very labor intensive. So if you didnt produce it on your own you had almost no choise but to use molasses so it is as traditional if not more then maple syrup. That beeing said, we can trace back baked beans to the first nation that would have used maple sap and bear fat in their beans.
Anyway, I like those historical recipes videos and sorry for the bean rent haha!
As an American I like to make baked beans and I am not too much on the sweeter element. However Glen I can't imagine that those beans have much flavor because usually you would use onions and a little bit of mustard powder as well.
12 minutes and 31 seconds and released on December 31.... intentional?
it's his Easter egg to us.
Amazing how tastes have changed.
I would add Salt, Pepper, Onion, Garlic, Hot Sauce and Worcestershire.
Looks very simple, but delicious
Trust me you don't need to add salt !
The best thing about beans is that you want to make plenty. The longer they set after being cooked the better they get and are always welcome on the table as a side or at lunch with some bread and butter, and carrot sticks.
They look delicious I think I might make them. Do most use any white bean?
Ah, now my Sunday can begin. Happy 123123!
123123...wish I had thought of that.😀 Happy New Year.
Interesting. My great grandmother made them like this but did add maple syrup when she had it lol. She was from Sydenham Ont and came to the US before 1925. She used no written recipe so I don't know where it came from.
I’d definitely use blackstrap molasses. I have no clue what the usual molasses was in Canadian households back then, though.
If blackstrap was good enough for my gramma who was a depression baby, I figure it's good enough for us. Her gramma would've learnt her proper if it wasn't good enough, I'm sure. ;-)
Probably the closest we would have is the modern "Fancy" grade molasses. I know the older people when I was growing up constantly referenced how "modern" fancy molasses was closer to their memories of old blackstrap molasses than to what they called "table molasses".
Might have been Fancy molasses. I've always been a Blackstrap guy myself. Bigger, bolder flavor.
I remember having canned B&M baked beans when I was young. The chunk of pork fat was always a treat. The pork fat in your beans must have been delicious.
community and canada aside, it looks like boston baked beans - the only difference that i see is that you're using a casserole dish, and not a clay pot.
It is a glazed clay pot - I guess because it’s not the typical brown on brown on brown, nobody recognises them.
I love comments. They make me laugh out. Specially if comments insists that the recipe is not what it should be. This is a community recipy book. A community back then. They would've kicked anyone out of their book back then if it didnt agree with their methods. Here we are hundred years on telling a community from way back when; well you shouldn't have liked your food that way. Glen is historically just following their printed method.
I'm guessing that if beans came in 1 lb. bags as they do now, the recipe is for a 1 lb. bag. Because all the (1 lb.) dry bean bags I have include recipes for cooking them, and the recipes are always for using the whole bag. I like adding vinegar, onions, a bit of ketchup and maple syrup, and spice like cayenne for a little heat. Though back then, beans may have been sold in bulk.
The same usage of Yankee is still in use in Australia. It means all americans.
Love to see you make that carrot pudding!
My mom used canned butter beans. The remainder of the recipe is the same. She also made enough baked beans for a small army
I would wonder if in 1877 salt port was a more solid salt pork, perhaps ham or butt and not the more fatty pork belly
I like your show, and how your wife walks in at the end like she is just getting home from work.
Perhaps there was a standard amount per bag of beans at the time? Like 1 pound bags?
That's my guess.
Ooooh. I am making this. Just skip the pork, add lots of onions and a bit of chicken fat from last night to the molasses and beans and another fantastic anti-inflammatory meal. Love the simplicity. I was always afraid of baked beans.
Being from Maine, I could talk forever about how different that recipe is from the one you’ll find today in New England but I won’t. I am curious what kind of beans you used. Even though pinto are becoming more popular, traditional NE baked beans use soldier or yellow eye or the like
I kept thinking that you needed more molasses... but then I am a Yankee!😁
my mom used to make it like this but she use more molasses and brown sugar and used a pressure cooker to bake the beans, but yeah they are the best beans you will ever have.
That looks like a great recipe, although I would add onion and another tablespoon of regular or blackstrap molasses to give it the flavor I'm familiar with that mom made - she was from NB and sometimes would use real maple syrup before it became "liquid gold". Happy New Year to you, Julie & Chicken!!
I learned from my Mother to soak them overnight & throw the soaking water away.
What kind of beans were those? Thanks for all the great videos!
What if they meant "ALL the beans" when they mentioned how many beans to use.
I have been Thinking Glen over the years all the old cookbooks that say to just cook the beans or what ever ingredient if you know the year of the cook book you could then google the amount that was sold back in those days and maybe base it off of that not sure just a thought!
Was there perhaps a standard sized bag of beans people would purchase at the time?
Those look so good Glen. I like how recipes evolve and change into other recipes with a dash of molasses, but not to much
Happy New Year, those look good and very adaptable to whatever is on hand
beans look amazing i will try them for sure!i noticed a german pudding in the book can you plz make that!?my greast great grandparents where from there and our christmases are mostly german foods would love to see you make that!
I've always used a recipe from the Fanny Farmer cookbook for baked beans, but this recipe might be a little more diabetic friendly.
I grew up in Vermont and my mom used to make this often in the winter. So good!
That inspired me. I have a leftover can of bakes beans with sauce and I have some bacon. I think it'd taste great together.
I love your humor
Careful with those beans....later on...no open flames! Another interesting, intriguing, and entertaining video. Thank you again for a wonderful trip and another awesome year of videos in the kitchen, in the hanger, and in the air. A safe, healthy, and wonderful New Year to you and Julie.
Yeah, its definitely in need if an onion and other flavorings like mustard powder and black pepper.
Lots of the American baked bean recipes are sweeter because brown sugar is the main sweetener plus there is also molasses. Also, most American repines call for some form of tomato either as sauce or ketchup.
Thanks for the education in methods and history of dishes. Happy new years to you both.
Definitely trying this, I think this is what I had in my childhood 😊
About how sweet American food has become. I have started trying to limit my simple carbs, so trying to avoid foods with added sugar. I recently looked at the label of my "healthy" whole grain bread. It contains one whole teaspoon of added sugar per slice of bread! I have only been able to find one brand name product that is just plain bread (not gluten free, etc) with no added sugar. I think I will be digging out my bread machine...
In traditional yest raised bread, most added sugar is fermented by the yeast, we use 2 tsp for a 2lb loaf. But 1tsp per slice? Excessive!
As an aside, Subway sandwiches cannot legaliy use the term "bread" for the rolls in the UK because of the high sugar content.
My father, uncles, and grandfather only ever referred to Americans as Yankees.
Just soaked beans last night!
Would these be like the beans served at La Binerie Mont-Royal in Montreal?
I do not like baked beans because they are so sweet. It’s the same reason I don’t like most BBQ sauces, Carolina mustard style sauces excluded. I am a bit ashamed to admit that I never considered just adding less sugar. I always just eat my beans lightly seasoned or really spicy. I’ll have to give this a shot. I’ll take your advice though and add a bit of yellow onion and a jalapeño.
Interesting. Canadian beans don’t have a specific count, but Irish beans do. Every recipe I’ve seen says you must use 239 beans, always 239 beans for the Irish version. The reason given is that if you use just one more bean, it’s too farty.
Happy new year
having navy beans and Italian hot sausage for breakfast.
I make baked beans frequently throughout the winter. My recipe is from an English cookbook which was labled as Vegetarian, but the “Boston Baked Bean recipe called for a bit of bacon which of course was optional…….so I ad libed as I usually do and made them not very sweet but with a hint of ginger, garlic and parsley……delicious and no “gas” problem. Maybe because of the ginger? I really enjoy your channel as I learn so much.
There are between 100 million and 200 million recipes for cooking dry beans. Somehow, you seemingly found the sole recipe that does NOT state “1 pound of dry beans”.
Courtesy of Half Vast Flying
When I make baked, I put 1lb beans in a pot with water bring to about 200F 90Cfor about 30 mts then drain, fill with pot with water and soak over night. then drain and boil for 40 to 60 mts. then in a baking pot/dish add beans, pork, onion and either molasses 1-2tbs or 2-4 oz maple syrup or a mix, for a change I add 1tbs dig-ion or powdered mustard (adds a but of a balance to the syrups) and ketchup.bake till dune or you can also cook in crock-pot no modifications are required.
My wife and I have been watching you for a while now. Love the channel. I have a question about mince meat. Crosse and Blackwell had a recipe that included run and brandy. Since Smyckers bought them it has been dropped. Do yo by chance have a recipe for british mincemeat?. My father used to start his mix in September. With the booze in it, it would last till next year's tarts, that is, if I didn't get a spoon. Thanks
My husband inherited a shelf of Louisiana "church lady" cook books from his mother. They too are short on amount specifics in many cases, and when amounts are specified in "cans", it's still a balancing act because amounts per can have changed significantly since the mid 20th century. Adds to the adventure of cooking, don't you think? 🙂
When would you add the onion?
And Canadiens would call Texans Yankees?
Happy New Year!
And Love your work!
Regarding the quantity of beans to use, Irish beans use 239 beans exactly. Because one more would be too-fahrty. I'll see myself out.
Too bad the old Second City Television group isn't around any more. They'd have a ball doing parodies of this guy. Could you imagine Eugene Levy or maybe Dave Thomas explaining how to make "Canadian" beans? Hilarious.
My grandmother used to make baked beans from scratch. Long cooking time but an inexpensive food to eat in the 1940s. Went well with hot dogs on Saturday nights she said.
going to make these with some of my leftover char Sui pork ... oughta be beyond fine. HNY Glen and Jules.