One of the first recorded mentions of baked beans in English-speaking North America can be found in a 1732 cookbook titled "The Compleat Housewife" by Eliza Smith. The recipe described cooking navy beans with pork fat or salt pork and sweetening them with molasses before baking them slowly in a pot or oven. This method allowed the beans to absorb flavors and develop a rich, sweet, and savory taste.
Ingredients
Baked beans gained popularity in colonial America due to their affordability, long shelf life, and nutritious qualities. Beans were readily available, inexpensive, and could be stored for extended periods. They became a staple in the diet of early American colonists, especially in New England.
In the 19th century, the popularity of baked beans grew as commercial canning methods were introduced. Canned baked beans became a convenient and widely available option, making them even more accessible to people across the United States and other parts of the world.
Directions
- Sauté bacon till crispy on outside.
- Add onions and sauté on bacon till translucent.
- Lastly add garlic and cook till aromatic.
- Now add all spice and heat through.
- Following with all aromatics.
- Lastly add rinsed beans and water.
if you are cooking from beans previously used as baking weight add 20 minutes.
Pressure cooking method
Pressure cook on 80kpa for 45 minutes with natural pressure release.
Slow cooking method
Slow cook on HIGH for 8-10 hours, or on LOW for 10-12 hours.
- After pressure release add in vinegar and reduced till creamy consistency.
- Serve over the toast.
Ingredients
Directions
- Sauté bacon till crispy on outside.
- Add onions and sauté on bacon till translucent.
- Lastly add garlic and cook till aromatic.
- Now add all spice and heat through.
- Following with all aromatics.
- Lastly add rinsed beans and water.
if you are cooking from beans previously used as baking weight add 20 minutes.
Pressure cooking method
Pressure cook on 80kpa for 45 minutes with natural pressure release.
Slow cooking method
Slow cook on HIGH for 8-10 hours, or on LOW for 10-12 hours.
- After pressure release add in vinegar and reduced till creamy consistency.
- Serve over the toast.