Revolutionary Food: Boston Baked Beans

This was a really fun episode to make. Jon and Ryan split the research to see what was happening in Boston during the Revolutionary War and after, and what people were eating. We only skimmed the surface on all there is to learn about this great city and it's people! Hope you enjoy "Revolutionary Food: Boston Baked Beans"

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[sticklepaw]

I am an Arizona 1950s baby, and in the winter Mother frequently made B&M canned brown bread (steamed) served with B&M canned Boston baked beans. It was her go to meal when she was in need of a quick dinner. The whole family loved it.
Last year, when caring for my toothless father aged 95+, I was having great difficulty preparing meals for him. Suddenly I remembered! Many of his last meals were Brown bread and Boston beans. He loved it, and so did I!

[CP-tmbe]

I LOVE this collaboration! That is a winning format. I wouldn't mind a little more talk at the end between the two as they eat, but really, I'm just nitpicking. I love the history and using several complimentary recipes! Great episode!!!

[bobg]

Fantastic as always. For the record: no one, and I mean no one, east of the Connecticut River calls or has ever actually called Boston "Beantown."

[Blrtech]

Jon and Ryan Thank You and a Tip-of-the-Hat To the Both of You! What a great video and Be Safe.

[jessicakliskey]

It's fun to stumble on this video as I spent April 19th in Lexington, Lincoln, and Concord for the 250th anniversary of the battles of the Revolution. And I love baked beans so thanks for the inspiration!

[amadeusamwater]

My grandmother used to bake beans that included ketchup, mustard, molasses, the pork was already in the beans. The molasses is what makes the beans extra sweet.

[lamoinette]

Bostonian here like many others in the comments.. "brown bread" that we grew up with comes in a can that you steam, somewhat like an english pudding, however.. what are it's ingredients? Corn meal, rye and molasses!! An all Bostonian (and New England) staple... Also, I remember as a child, we got fresh new england corn at farm stands that was so good, we would only boil it for about 30 secs and it was ready to eat.. so sweet and delicious. How I miss home and realise how the foods we grow up with keep you rooted to your home culture ...

[HartlepoolLad]

Fun fact: Indian Pudding, a classic New England dessert, evolved from British "hasty pudding, " which was originally made with wheat flour. When early colonists arrived in America, they adapted the recipe by using cornmeal instead, as wheat was scarce. This adaptation led to a sweet, molasses-rich dish that became a staple in New England cuisine

[douglashughes]

Great video. Love the mix of history and food. Thanks

[fyodor]

I love this channel so much. Most delicious channel on YouTube

[gitides]

hey bro, i love falling asleep to your videos. please never stop

[amandaruth]

Born in 1980 Massachusetts and learned the family recipe growing up. I’ve lived in Texas in 25 years and still make it.

[IonOtter]

The toxin you mention at 10:01 is Phytohaemagglutinin (fy-to hay-mag gloo-tin nin). It's not completely removed by soaking, but cooking breaks down most of what's left after soaking. It only takes about 30 minutes of boiling to make them safe to eat. However, eating as few as 1-4 undercooked beans will open the sluices at both ends for several hours, along with a LOT of pain.

[Shintenpu]

I like seeing both Jon and Ryan in the same video!

[pattyfarghaly]

I'm missing my Connecticut Yankee Grandma's Boston Baked Beans an Brownbread made in a can. It was handed down through the ages. We had family that came over on the ships too .

[ky_hill_billy]

In Kentucky we just called it ham and beans or pork and beans 😂. It is a delicious combination. If the bone is included it brings it to another level.

[HartlepoolLad]

The origin of your peas pudding is northern England. Created by the Pease family – a Quaker family.

We still have “Pease Pudding” nowadays, although it’s not so commonly eaten. We grew up with it spread on sandwiches with slices of ham – delicious and nutritious!

Traditionally, the yellow split peas were cooked in a pan of water together with a joint of ham, then mashed/liquidised and left to set and go cold. The ham would add flavour to the split peas. In the past they would keep it on the fire for days and keep topping it up. There’s even a very old children’s rhyme dating back to 1760: :

Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.

[DavidJacksonphunman]

Thx, I'm from Boston, more like this!

[RobinTru]

In Massachusetts, you soaked the beans overnight, fried salt pork and onions put it all in cermanic pot. Add molasses and ketsup. Then have hot coals ready. Dig a hole. layer the hole with coals. Put the pot on the coals then burry it. Take hours. But that is the old of doing it.

The Baked Beans that I eat look a lot different to these Baked Beans. The beans them selves are the same but mine are done in a thick tomato sauce. I eat them on toast for breakfast.