Baked Bean Lore
Native Americans flavored their baked
beans with maple syrup and bear fat, and baked them in
earthenware pots placed in a pit and covered with hot rocks. The
Pilgrims most likely learned how to make baked beans from the Native
Americans, substituting molasses and pork fat for the maple syrup and
Baked beans have been popular in North
America since before the Pilgrims landed on the eastern shores.
Although many people think of Boston as the birthplace of the recipe,
according to the National Restaurant Association, the Narragansett,
Penobscot, and Iroquois Indians created the first baked bean recipes.
The critical ingredient, maple syrup, was discovered by the Iroquois.
According to legend, a chief threw his tomahawk into a maple tree one
winter evening. When he removed his weapon the next morning, sap began
to flow. He tasted it and noticed a sweet taste, so he had his meat
boiled in it that evening for dinner. When the sap was boiled the
full, sweet maple taste was released. From then on Native Americans in
the East set up “sugar camps” in the winter. The sap was collected in
gourds, hollowed out logs, or clay pots. Then, according to the
Montshire Museum of Science, the sap was boiled by dropping red-hot
rocks into the containers.
According to the Food Reference Website, Native Americans later
created baked bean recipes that featured maple syrup and bear fat. The
beans were cooked in earthenware pots that were placed pits and
covered with hot rocks. Scholars believe that the Pilgrims learned how
to make baked beans from the Native Americans, usually substituting
molasses and pork fat for the maple syrup and bear fat. This dish was
perfect for the Pilgrim household, because Pilgrim women were not
allowed to cook on Sunday, because of their religious beliefs. The
baked beans could be cooked the night before and kept warm until the
During colonial days, Boston became the place that was famous for
baked beans, hence the Boston Baked Beans that we’ve all heard of, and
the reason that Boston received the nickname of “Beantown.” Boston
Online, says that the city was virtually drowning in molasses, and had
to find a solution.
Boston involved in what was called triangular trade: Caribbean slaves
grew sugar cane, the sugar cane was sent to Boston and made into rum,
the rum was sent to West Africa to buy more slaves to send to the
Caribbean to work in the sugar cane fields. So if the molasses wasn’t
being used for rum, it was being used to make baked beans. Today,
there isn’t a single company in Boston that makes baked beans, and
only a few places in the city still serve them. A piece of history
seems to have been all but lost in Boston.
By Cynthia Kirkeby
From Linda Rossi
Four different beans
2 1/2 cups. - Butter Beans
1 can - Garbonzo Beans
1 can - Navy Beans
1 can - Kidney Beans
1 pound - ground beef
1 12 oz. bottle - BBQ sauce
1 cup - Brown Sugar
In a large skillet over medium heat warm the olive
oil and sauté the onions until translucent.
Next add the vinegar to the pan and allow to reduce
Add the tomatoes and cook, stirring occasionally
until most of their liquid has evaporated.
Finally add the peppers and stir in the basil,
olives and capers and simmer for a few minutes to allow the flavors to
infuse. Season to taste with salt and pepper.
Yield: 1 cup
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Food Preparation Technique
Learn the technique from this video at
The Food Network
Red bell peppers are sweet, juicy, colorful, and
surprisingly nutritious: They are excellent sources of many essential
nutrients. By weight, red peppers have three times as much vitamin C
as citrus fruit. Moreover, red peppers are quite a good source of
beta-carotene, and they offer a good amount of fiber and vitamin B6.
As bell peppers ripen on the vine, most varieties
turn red and become sweeter. Bell peppers have no "bite" at all, since
they contain a recessive gene that eliminates capsaicin, the substance
that makes chili peppers hot. Instead, they have a mild tang (in red
peppers, very mild indeed) and a crunchy texture that makes them
suitable for eating raw. Their size, shape, and firmness allow them to
be stuffed with all types of fillings
Whole Health MD
French Bread that's been formed into a long, narrow cylindrical loaf.
It usually has a crisp brown crust and light, chewy interior.