New England Baked Beans
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British Guy Tries American Baked Beans (OH MY GOODNESS!)
British Guy Tries American Baked Beans (OH MY GOODNESS!)
In This Video the British Guy (AKA Mr H and friends) will be trying American Baked Beans - sent in from Pete in Boston and Gina from Virginia ! I love baked beans and I have never tried American Baked beans!
These beans are part of some parcels sent in from the USA to me (Mr H) in Britain !
I love America, I love the People, the history the food etc !! and I am on a mission to learn as much as I can about the great United States of America !! and along with reacting to all the USA I will be trying American Snacks, Candy and food !!
We will be trying Boston Best Baked Beans for the very first time - from Boston Massachusetts (Boston, officially the City of Boston, is the capital and most populous city of the Commonwealth of Massachusetts in the United States and 24th-most populous city in the country. The city proper covers 48.4 square miles with a population of 675,647 in 2020, also making it the most populous city in New England.)
Native Americans had made corn bread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early 1620s and likely added barley to the corn meal to invent New England brown bread. The triangular trade of slaves in the 18th century helped to make Boston an exporter of rum, which is produced by the distillation of fermented molasses. At that time, molasses was added to local baked bean recipes, creating Boston baked beans. In colonial New England, baked beans were traditionally cooked on Saturdays and left in brick ovens overnight. On Sundays, the beans were still hot, allowing people to indulge in a hot meal and still comply with Sabbath restrictions. Brown bread and baked beans along with frankfurters continue to be a popular Saturday night staple throughout the region
Beenie Weenie Baked Beans from Virginia
Franks and beans, also known regionally by the brand name Beanie Weenies, is a dish that can be a main course or a side. Often served in informal settings, it is similar to pork and beans, but substitutes hot dogs or frankfurters for pork. July 13 is National Bean 'n Franks Day in the United States.
Baked beans were among the first canned convenience foods to emerge in the United States, dating back to the Civil War. The exact originator of the concept of combining hot dogs and baked beans is unknown. Van Camp's owns the name Beanee Weenee and sells a canned version of the dish. Other brands are sold under alternative names such as Franks & Beans
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“Cooking in the County” Northern Maine Baked Beans
Episode 16 of “Cooking in a County”: Northern Maine baked beans cooked simply.
Forgot to mention in the video that I used a 1 pound bag of navy beans for this recipe. 
Boston Baked Beans
Traditional Boston Baked Beans, small white beans (I use Great Northern Beans) slow-cooked in the oven with molasses, salt pork, black pepper, mustard and onions until they form a thick stew rich with a deep color and caramelized crust.
Looking for the pot Mark used to make is Boston Baked Beans? Here is the URL:
**Note**: Ah, so many comments about the dull knife. Yes, using a dull knife if dangerous, so DON'T do what I did. I have since been given a new set of knives.
Ingredients:
For a 4 QT Dutch Over or Beanpot
2 packages (2 pounds) of any Small White Beans (Navy, Great Northern)
3 Tablespoons Brown or White Sugar
2 Onions (small to medium), peeled
1½ teaspoon Dry Mustard
1 teaspoon Baking Soda
½ pound Salt Pork
1 cup Molasses (I use Grandma's Molasses) it comes in original and robust (I use the robust)
2 teaspoons Salt
½ teaspoon Pepper
New England Style Baked Beans
***Recipe***
Bean of the Week: New England Baked Beans
I'm posting the recipe for a full pound of beans but in the demo I used 1/2 pound. If you want only 1/2 pounds of baked beans cut all the ingredients in half.
1 pound Rancho Gordo Yellow Eye beans (or Cranberry beans, Domingo Rojo or other beans), soak for 6 hours and simmered for one hour until just beginning to soften
2 teaspoons dry mustard
1 tablespoon tomato paste
1 teaspoon salt
1/3 cup molasses
1/4 cup turbinado sugar
2 tablespoons maple syrup
1/2 of a large onion, sliced very thinly
Preheat oven to 250°
Drained cooked beans, reserving the bean broth. Place 2 cups of bean broth in a medium bowl. Whisk in the mustard, tomato paste, salt, molasses, turbinado sugar, and maple syrup. Put half the beans in a large Dutch oven or cast iron enamel pot. Add half the sliced onions. Put the rest of the beans in and top the the rest of the onions. Pour the sauce over the beans. Cover and bake for 3 or more hours. Check occasionally to make sure all the liquid has not evaporated. Add more broth as necessary, but not too much, because you want a thick sauce at the end. Add salt and pepper to taste.
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Tom Kerridge's Quick & Easy: Homemade Baked Beans Recipe
Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy homemade bake beans recipe a go!
Simply follow the videos and share your attempts with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 4
Ingredients:
1 tbsp olive oil
1 large onion chopped
3 cloves of garlic sliced
1 tinned of tomatoes
2 tins of baked beans
2 tbsp tomato puree
3 tbsp red wine vinegar
2 tbsp of muscovado sugar
½ tsp cayenne pepper
½ tsp dried thyme
Method:
- To start this recipe, pre heat a large casserole dish on to the stove with a medium heat, pour in the oil, throw in the onions and garlic, fry until golden brown. This may take a little time but building the flavours up like this will make all the difference once this is cooked out.
- Next up add the sugar, herbs and tomato puree and cook out for a couple of minutes. Then pour in the vinegar, tin tomatoes, sausages and drained beans.
- Bring the stew up to the boil and reduce to a simmer for 20 minutes and simmer for five more minutes.
- Then serve either as they are or on a slice of chunky toasted sourdough.
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