Most relatable, easy to follow cook on KZread.

I really do enjoy these episodes tracking traditional recipes from their origins into their current forms!

Don't rely that the recipe on the bag or box will always be the same. If it is one that you like, put it in your own collection. I found that Quaker changed their cookie recipe and left out necessary water that hydrates the oats and holds the cookies together. This frustrated my nieces, who used the recipe from the box. Their cookies fell apart. I had the original and it made all the difference.

@Ottawa411

5 ай бұрын

My mother gave me an old Betty Crocker cookbook a LONG time ago. It got lost in a move. My wife bought me a new one, but it has changed so much. Some things I loved were gone.

@annalockwood3021

5 ай бұрын

So true!!

@asdisskagen6487

5 ай бұрын

That is very good to know! These days, if you find a recipe on the internet you have to take it and write it down because there is no guarantee you will ever find it again!

@chrisstarfire

5 ай бұрын

@@Ottawa411a few years ago i had to replace my mother’s betty crocker from the late 50s or early 60s & a friend suggested the used book site abebooks. i found one for less than $20 & _all the recipes are the right ones_! i am still so delighted that i could replace it!

@andrewaway

2 ай бұрын

Those look good. I’m not wild about overly sweet baked beans.

according to the Townsends, beans went into the neighborhood bread oven when the baking was through, everyone bringing their own pot with a lid sealed with clay. the door of the oven was sealed with clay and opened after Sunday services. So no labor on Sunday and a good meal for the family

@frederickmoller

5 ай бұрын

An awesome channel btw!

@anthonydolio8118

5 ай бұрын

Isn't that interesting. Makes sense.

Interesting to see you mention the "molasses" / "maple syrup" inversion. My Dad grew up in Nova Scotia when the "poor" kids had lobster sandwiches for lunch while the "rich" kids ate bologna. Bologna was "better" because it came from a store. How messed up is that? 😢

My dad’s baked beans have five ingredients. It is the recipe his mom made. He is from Maine. His has beans,water,molasses,brown sugar,and salt pork.

@missperfect2657

5 ай бұрын

That's like my recipe for baked beans. I'm from Massachusetts . I remember baked beans suppers at my Grandfather's church. Always a favorite

As I mentioned last week, I made beans (and my go-to is indeed the recipe from the bean package!), but because of you, Glen, I added a spoonful of Marmite (in our home because my husband is English). He said they were the best beans ever, so you can add this to your list of things that improve with Marmite!

@asdisskagen6487

5 ай бұрын

Oh, what a good idea! I keep trying to tell people that Marmite (or Vegemite) is wonderful added to soups, stews, and broths. This will be another great recommendation!

@ldg2655

5 ай бұрын

Where can I find marmite here in America?

@cleementine

5 ай бұрын

It looks like Amazon has it. I live in the same province as Glen, and find the little jars shelved with the baking things, near the yeast, instead of by the bread spreads, like jam, where it belongs. 😉@@ldg2655

@martyrose

4 ай бұрын

​@@ldg2655 I buy it on Amazon.

This video clinches it; you and Jules need to adopt me. I love your perspective on food and culinary history.

When I make beans, I either use only maple syrup or only molasses. In my opinion, putting both is a waste of maple syrup, the molasses completely overpower the taste of the maple. Thank you Glen and Julie , I always love watching your videos.

Wow the recipe from 1950 is from a restaurant called The Old Mill. It's still there! It was my grandmother's favorite restaurant and where we always went for special occasions. What a cool thing to see on one of your videos!

Love the post-credit scenes in the Glen And Friends Cinematic Universe 😂 This one really set up the next episode

And now my Saturday morning is complete. Glen and Julie make my day.

I really enjoy these episodes that are essentially a history lesson with the bonus of a delicious dish at the end of it. Yum!

Oh my gosh, i love this method! I caught myself blowing to thin air while julie was blowing on her spoon though. Too funny.

I watch all of Glen and Friends videos. They are my “cheat” days when I allow myself to ponder the deliciousness of baked beans, maple syrup, cakes, and all things carbohydrates laden! The description of process and ingredients, along with the reactions to tasting both physical and narrative let me live vicariously for a few minutes. Thanks so much for sharing this with us!

YES! More beans recipes! Love it Glen!

I really like it when you add you and Jules at the very end!

Perfect for a day like today

For my Australian version, I use a hamhock, one of two Granny Smith/green apples sliced, Lima beans, or whatever beans I have, chopped onions, chopped or canned tomatoes, lots of garlic, white pepper, maybe salt, chicken broth, and a slug of maple syrup and a splash of cider vinegar. And if I feel like it also some chilli flakes. Then mix it all together in a closed casserole and slow cook for maybe 2-3 hours, shred the hock and serve with a green salad if you’re good, or a huge slab of homemade bread if not. Yum.

Growing up in New Hampshire my mom always used the ham bone to make baked beans after the holidays.

Darn it! Now I want baked beans! Thanks, Glenn.

I just got finished eating a huge pot of of ham and bean soup. Now I want some baked beans. I will wait a bit to make them though. The pups only just started sitting on my lap again.

Looking at those beans makes me hungry. I think I need to make a pot of beans this weekend. Just the thing for a cold, windy day!

After watching this episode I texted my French-Canadian mom for her baked bean recipe… and it was almost exactly this recipe!

Another very interesting history lesson thank you Glen 😊

Having seen Strange Brew numerous times I'd assume Canadian beans would be cooked in beer while drink beer and saying "eh" after every mouthful 😂😂

Glen Jules and all the Friends (and the cat who watches like a hawk) This was fun. I love seeing how recipes evolve. the number of ingredients in the recipes went 4 3 5 7 4 10 not counting water. But I do see the general trend. that 7 at 1936 was the anamoly, but the height of the depression did make for many 'adjustments'. All in all my kind of show. Thanks Jim Mexico

When Glen was squeezing the ketchup bottle, I wanted to shout out " Remove the cap."

My uncle added stout ( a type of beer) to the pot for the best beans I had ever tasted. It was also sweet so I am fairly sure that maple syrup made its way into the pot too.

It makes sense that the older the recipe the fewer the ingredients. Most people cooked with what they had on hand and didn’t jump in the car every time they needed something. Living on the farm you might have went to town once a month. Even now I only get to the city once every couple weeks. They just knew how to cook back then and didn’t really need to follow a recipe. It is - 41 C here, - 51 with the wind chill, a batch of home made beans would be wonderful. Do you door dash?😊

Canadian baked beans started the Sunday supper thinking resulting in a really good bean and bacon soup!

I really dig how sometimes you cook a recipe as a flexible system rather than the normal prescriptive method. Feels a shame I missed the conversation, I watched a video a long time ago on another channel about baked beans where the story was that breadmakers would allow locals to use their bread oven to bake beans after they were done making bread. Apparently the old brick ovens kept their heat for long periods of time, perfect for that long slow simmer.

Glen, Thank you for identifying what type of bean you were using which you didn't reveal in last week's Canadian Beans video. When I first saw today's topic, I was afraid you were getting lazy and were just going to rehash what you did last week. You never disappoint. This is as interesting as all the rest of your other videos. Maybe more so. Have you discontinued your cocktails after dark series? I look for a new video from you every day. Yes, I'm greedy and obviously addicted to you. Thank you for all your effort!

love the beans!

I always keep it extremely simple: Bacon (cubes) in the frying pan, bake, when nearly to your liking add chopped onion (as much as you want) and some garlic, pepper and salt to taste. When the onions are turning brownish add beans (i usually use kidney beans or dutch brown beans) from a tin (sorry, no patience for dried beans, also they are not really cheaper here in the Netherlands) and let simmer until hot. All done in about 15 minutes and me and my kids like it. In fact I can eat this 3-4 times a week if my wife would only let me! Keep up the show, i really like it and got quite some inspiration from it. I really like you telling us to learn a method, not a recipe and try to give the same message to my kids who are just starting to cook a bit.

You inspired me to dig through the pantry and find those bags of beans. The great whites had a best by date of 2019, but we will give them a try. I have a bag of black beans with a use by date of 2013, so I hope you have a black bean video coming up soon!

I've been jonesing for baked beans for a while. Your recipe is similar to my grandmother's, but she never used savory. I must try that!

Hey Glenn, I thought I’d let you know that I just made three crocks of beans today using a 1.8 kg bag or about 4 pounds of Thompson’s white pea (navy) beans. One crock is your recipe and one is a basic French Canadian recipe with salt, pepper and pork. I used pork ribs cut up instead of salted pork because it’s what I had at home and the third one I put some barbeque sauce and onions, sweet …. rays barbeque sauce. With this polar vortex in Montreal it was time to make baked beans lol.

I dug out my bean pot and gave the Canadian bean recipe a try, I did cheat and added onion. They turned out great. Hadn’t used the pot in probably twenty years. LOL will now have to try this one.

My mother followed the recipe off the bag. She would soak the beans overnight, then boil them until the coat could be lifted off the inner bean by blowing on it. She would add an onion rolled in the dry mustard, molasses. Her beans were the best!

I’m going to be growing some drying beans this year and I’ll probably be coming back to one of these bean videos after I harvest them to see how I can cook them!

I’ve never made my own baked beans before but now I’m tempted. After watching both of your baked bean episodes it doesn’t look as hard as I thought it might be lol. Love your channel. From Hanover Ontario 😊

That was interesting you was saying exchange of ideas from cooks sharing ideas and using what’s available locally . As for the oven being clean that smart and keeps smells down and doesn’t permeate your food with foreign smells like burnt stuff and smells your kitchen up at the same time 👍👍👍

"The more ingredients that you have, the farther it is from the origin point." --Glen. So true. Just check any recipe comments and see how many people change it to suit themselves.

My grandmother always had cloves in her beans. That flavor meshes well with molasses. I always put bay leaves in my bean pot. It just gives that little something extra.

I am French Canadian and my fèves au lard have molasses, brown sugar and a bit of maple syrup that I add at the end to keep flavour. They also contain onions, black pepper, dry mustard, little ketchup and pepper. I add only 120-150 g ( 4-5 oz) of salt pork as I find there is too much fat with more. I do not use savory ( savory is for tourtieres) lol . Finally water only, no broth, no ham bone.

I was surprised that there is no sugar besides what comes from molasses, syrup and catsup. Normally here brown sugar would be added to but that must be what makes it Canadian baked beans. Looks like a wonderful dish.

That recipe is very similar to the one I use from the 1967 Five Roses: A Guide to Good Cooking cook book. I use soldier beans and summer savoury. It is a family favourite!

After watching your Canadian backed beans ep it inspired me. I soaked the beans overnight then precooked in pho broth and water. Used the molasses, maple syrup and a pork belly that was on super sale. Mixed and cooked together in giant crock pot. I put it all in ziplock snack bags and froze. I just take out one or two Sunday night and have two side ready to go during week. Thanks for the inspiration Glen. P.S I'm not a plane guy but have really enjoyed your hanger channel.

@maplesyrup76

5 ай бұрын

Oops...also added Dijon mustard...needed some spice and acid.

i would definitely eat that.

These look really good!

I have the baked bean recipe that is passed down in my MIL's sister's husband's family. I goes back a long, long time in an old New England family. The tradition is that all new brides get the recipe and a bean pot as a wedding present. I compared the recipe my MIL's sister gave to her (and hence to me) with the cousin's in that family, and it's interesting that there are some subtle differences in the recipe depending on what branch of the family it came from. My MIL always used navy (pea) beans or Great Northern beans. But, it turns out that the recipe called for yellow eye beans, which I understand was what Boston Baked Beans originally called for. I switched to using the yellow eyes, and I much prefer them. They have such a lovely buttery, velvety texture, and are more flavorful (IMHO). There was a really bad year a couple years ago when yellow eyes were almost impossible to get, so I now try to keep at least 10 pounds on hand at all times, lol.

The Old Mill Restaurant in Westminster MA is still open and serving terrific food.

I'll be making this tonight, I've been wondering how to use my savory in things other than my family's fricot recipe

Basically how my mother did baked beans less the maple syrup, and bacon. She also kept the onion whole. My uncle would always dig to the bottom to get the onion...

Nothing better than a good baked bean, and nothing worst than a bad one. Thank You. God Bless and stay safe.

I've been thinking of making another batch... thanks for the reminder!!!

I made the Canadian Baked Beans after that episode, but I made it with maple syrup inside of molasses. It came out really great. Oh, and I used bacon instead of salt pork, and I added some tomato paste. But other than that, it was the same recipe … 😁

Loving the bean shows! When I started to do slow cooker beans I checked a number of recipes and joined up a few to as you say create my own. Very similar to this one today except I retain water from the boiling of the beans to add back. On recipe i found suggested adding 1/2 tsp of baking soda when boiling them to release some of the noxious gases that can trouble us later. I have to say it does seem to work and I wonder if Glen ever saw a reference to that in any of his recipes and does he know if there is any chemical basis that could make it true? It also calls for 2 tsp of apple cider. On my own I add a small knob of minced fresh ginger-my go to flavour!

Had a french Canadian uncle that would always talk about Beans in the sand, and I think this is what he made for us once. he cooked them over an open fire, in a big pot packed in sand, with a smaller pot inside.

@pixelrancher

5 ай бұрын

By chance, La Binerie, north of Ottawa on the Quebec side just outside of Kazabazua?

@mattwreggitt5629

5 ай бұрын

@@pixelrancher I'm not from the area, but my aunt's ex was from Hawksbury I think.

My favorite split pea soup recipe is the one from English Heritage society from The Victorian Way called The Soup for the Poor.

Makes me think of soup-beans (pintos) and cornbread. Raw onion on the side.

My mom loves to use summer savory in her baked beans and very little if any molasses or maple syrup. Fun fact, we usually just call fèves au lard "beans", most likely written "bines" and pronounced "bin".

The local Traditional Baked Beans, from we think the 1840s when the nearest store was a day and a half by horse The beans were what you grew, the meat was the what you shot, the maple syrup you made. some store bought salt, and what ever herbs you could forage or grow. the recipe changed depending on what you could get in season

As soon as you opened that bean pot, I exclaimed "OOOHHHH yeah."

looks yummy!

My favorite sandwich is grilled baked beans and cheese. My dad called them Backwoods sandwich.

I try to avoid pork, but I love beans. Today I made a batch of Boston baked beans. Instead of adding pork I sauteed the onion in a few tablespoons of butter, then I did everything else roughly the usual way. It turned out incredible, and no one would miss the pork. It could even be vegan if you use neutral oil instead of butter, and I bet it would turn out 99% as good. I used Worcestershire sauce which has anchovies, but the flavor it adds is subtle. You could easily add some extra aromatics in addition to the onion, or add some extra spices, to replace the complexity the of the Worcestershire sauce for a vegan version. Not traditional, but in my opinion its possible to improve on tradition. There are many wonderful variations of beans at southern US BBQ places. They may be any combination of sweet, tomato-y, spicy (cumin, black pepper, and/or cayenne), smoky, savory, vinegary, etc. The vast majority are made with pork, so I need to work on a recipe to make my own at home. I don't know if I could pick just one style, so I might need to develop several recipes. When I get buffet style BBQ I get a little of everything and a heaping plate of beans. Then I go back for more beans when I'm done with that.

With both maple syrup and molasses it makes me think they could be dessert baked beans!

I feel like many of “Grandma’s secret ________ recipe” cards came from the back of the package. I know a few of mine like that are identical.

The "traditional recipe" being the one on the bag of beans is like on Friends when Phoebe discovered that her grandmother's "secret family recipe" for chocolate chip cookies was the Nestle Tollhouse recipe.

Thank you

This is convulated but my sibling's cousin (which isn't my cousin) has a maple farm and I got two containers of maple syrup free this year and I'm almost out already because I add it to muffins for my son's lunches because I can reduce the sugar amount but give good flavour. I hope to be able to take my kids to see it one day.

This reminds me....One holiday about 40 years ago I was helping my friend and her mom make Boston baked beans, and Bourbon baked beans. Now, the recipes are next to each other and two were for her boss with different mustard, and one was with Sugar Twin. In the confusion her mom's Tab, my coffee, and a glass of wine were added! Or at least that's what we think happened? Coffee had honey and cinnamon, and by the time she tried to figure it out Tab wasn't made so she used diet Coke. It was never replicated again 😂. Oh, and we used tomato sauce not ketchup.

Excellent yummy ❤

My brothers and sisters make our grandmothers (dad’s side) bean recipe. Hers uses corn oil instead of salt pork.. why… because in the late 60’s my grandfather was told to cut pork fat from his diet. Out went the salt pork and in came the corn oil. The recipe has stuck. Hers also used brown sugar and dry mustard with a whole onion cooked with it. Coming from NB it was almost always Soldier Beans instead of great northern etc.

I found a clam chowder recipe on a bag of store brand oyster crackers that is WONDERFUL! People dont believe me when they ask...

Thanks for adding actual captions for the Deaf

Alton Brown’s “The Once and Future Beans” recipe is certainly not traditional but I rather like it. As usual I won’t use brown sugar or any molasses except blackstrap, so I modify it a bit.

I realize this is not considered true baked beans but as you said, the further back you go, the less ingredients were used. My paternal grandmother made beans with white navy beans, some form of protein and canned tomatoes. Simple and quite good.

Like Boston baked beans for myself it is like "candy" too sweet.. I like "Charro" beans best made with pinto beans..

Hi, Glen. Love your channel. Is that an Xtrema baking dish? Just curious.

My Dad's baked beans have mustard, BBQ sauce, can syrup and bacon. His red beans are quite a bit more involved. We do red beans more than baked.

Hmmm? Sounds a lot like my sweet beans from West Virginia. I do believe having been many places beans are a hearty meal and very easy to create your own "bean" recipe. In WV we used ramps when they were in season but had to stay outside for a few days to let the stink go away. ✌

@cleementine

5 ай бұрын

What are ramps?

@nh_highlander1985

5 ай бұрын

Ramps are a small green plant that starts growing as the snow melts in the spring in WV. It is a small usually 3 to 4 leaf green that has a small white bulb underground and they are considered wild garlic and treasured by the mountain folks. They are cooked like mustard greens or dandelions with bacon or ham and potatoes and beans. The ramps have a remarkably strong, pungent garlic flavor that when I ate a bunch of ramps my mom fixed the next day in school after recess an I started to sweat the garlic odor poured out of my pores and the teacher made me sit out in the hall because it was way, way to strong for my classmates. Ramps have grown in popularity in the middle Atlantic states to even being treasured by a lot of high end chefs. Hope I wasn't to wordy but thanks for asking! ✌@@cleementine

that's funny you got people commenting 'why your oven's so clean? whie otherwise we all know if it wasnt you'd get people commenting you'd need to clean it 😅😅😅😂

If I can believe Wikipedia, summer savory is important not only in Quebec cuisine but in French and various European cuisines well into Eastern Europe including Ukrainian. I hadn’t realized. I’ve never really tried using it.

I had to google white pea bean. sold as Navy Beans on the west coast of the US

I love the cookbook geek that you are and how you share! How long dose it take to be traditional as opposed to old as opposed to contemperary?

I love a big pot of stewed beans, with maybe some biscuits or cornbread,but my Hispanic family doesn't get it. To them beans are always something you eat alongside rice. 😅

I like bay leaf in my baked beans.

I like a little liquid smoke if I'm not smoking them. I just like the taste of smoke in my beans

In Québec, we call then "Binnes" too.

I love your wife’s sweaters. Does she knit them?

Thank you for this video, I saved it. But please tell me what is the Savory that you put in to the pot? Thanks.

@MeMe-Moi

5 ай бұрын

Summer savory is an herb common in Eastern Canadian cooking. See the Wikipedia article for details: en.m.wikipedia.org/wiki/Summer_savory

The Best baked beans that I ever had was at a mining company picnic around 1975, in a stew pot to feed a huge crowd obviously, anyways to this very day I haven't tasted anything that remotely tasted as good as those Baked beans that day!!!

Spanish Lima beans please! 👍🏻

Thank you Glen. I have had a renewed interest in beans. This is great. You had spoken about losing some trees on your property. Does this mean that the maple trees survived?

@GlenAndFriendsCooking

5 ай бұрын

We lost a couple completely, and the rest were damaged so we didn't tap them this past Spring. We'll probably tap them again this Spring.

@Ottawa411

5 ай бұрын

@@GlenAndFriendsCooking That is sad. I have always loved trees, and we have lost so many in recent years. Back in the mid 1970's my grandfather paid for our scout troop to plant trees on his farm, because the last owners had cut down so many.

How do you get rid of all the bean skins after soaking them ? Mine ( dry white northern beans ) always end up with tons of skins in the finished beans even after straining and picking skins for an hour . After cooking them ( do the stove top ) nobody even tries them because they look weird . Yes I even tried the blender tap trick . Any white beans that are canned with no skins out there ?

I've started using burnt ends for my beans. I bought a package of Sam's Club burnt ends which are good and using about a 1/4 of the package the beans (pinto) came out excellent. try the Canadian version of burnt ends and see what happens. I quit using ham/pork hocks as the price has gone up while the quality has gone down, plus no meat anymore.

@cleementine

5 ай бұрын

I'm not sure what a burnt end is. Some kind of pork?

Starts to cook at 4:37