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Baked beans is a dish traditionally containing white common beans that are parboiled and then baked in sauce at low temperature for a lengthy period.<ref>Template:Cite book</ref> Canned baked beans are not baked, but are cooked through a steam process.<ref>Template:Cite news</ref>
Canned baked beans are commonly made using navy beans, which originated in Peru.<ref name="Peru">Template:Cite book</ref> In New England, various indigenous legumes are used, such as Jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as haricot beans).<ref name="GE"/>
In the 21st century, baked beans are consumed alongside barbecue foods and at picnics. Beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available in many countries. Kraft Heinz is the largest manufacturer of canned baked beans in Europe,<ref name="addy">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> while Bush Brothers is the largest producer in the United States.<ref name="PG">Template:Cite news</ref> After the American Revolutionary War, Independence Day celebrations often included baked beans.<ref>Template:Cite book</ref>
Canned baked beans are used as a convenience food; most are made from navy beans in sauce. Traditionally served hot, they may be eaten hot or cold, and straight from the can, as they are fully cooked.<ref name="Guardian">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> H. J. Heinz began producing canned baked beans in 1886. In the early 20th century, canned baked beans gained more widespread use, particularly in the United Kingdom, where they are commonly served in a full breakfast.
OriginEdit
The origins of baked beans are traced to the first peoples of the Americas who began preparing beans using the method of soaking and baking them during ancient history. Evidence of preparing beans in this manner date back to c. 1500 BC in the Maya civilization.<ref name="Mayan">Template:Cite book</ref> Beans, often prepared with peas and pork, are among the longest-established English recipes, and English colonisers brought the dish to North America.<ref name=NEC/>
In the northeast of America various Native American peoples, including the Iroquois, the Narragansett and the Penobscot,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> mixed beans, maple sugar, and bear fat in earthenware pots which they placed in pits called "bean holes" which were lined in hot rocks to cook slowly over a long period of time.<ref name="hole">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Tavern">Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The bean hole cooking method later became a tradition in Maine that was practiced in logging camps where beans prepared in this way were served as every meal.<ref name="hole"/> A fire would be made in a stone-lined pit and allowed to burn down to hot coals, and then a pot with 11 pounds of seasoned beans would be placed in the ashes, covered over with dirt, and left to cook overnight or longer.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="hole"/>
British colonists in New England were the first westerners to introduce their version of the dish to the area, and were quick to adapt the Native American version because it was very similar to pease pudding and because the dish used ingredients native to the New World.<ref name="Tavern"/><ref>Template:Cite book</ref> They substituted molasses or sugar for the maple syrup, bacon or ham for the bear fat, and simmered their beans for hours in pots over the fire instead of underground.<ref name="Tavern"/> Each colony in America had its own regional variations of the dish, with navy or white pea beans used in Massachusetts, Jacob's Cattle and soldier beans used in Maine, and yellow-eyed beans in Vermont.<ref name="GE">Template:Cite book</ref> This variation likely resulted from the colonists receiving the dish from different Native peoples who used different native beans.<ref name="GE"/>
While some historians have theorized that baked beans had originated from the cassoulet or bean stew tradition in Southern France, this is unlikely as the beans used to make baked beans are all native to North America and were introduced to Europe around 1528.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is possible that English colonists used their knowledge of cassoulet cooking to modify the cooking technique of the beans from the traditional Native American version, by soaking the bean overnight and simmering the beans over a fire before baking it in earthen pots in order to decrease the cooking time.<ref name= "NEC">Template:Cite book</ref> However, this method of soaking and boiling beans was already in practice in the Americas during the Mayan civilization, and was already a known method of preparing beans in the cultures of the first peoples of the Americas prior to European settlement.<ref name="Mayan"/>
A dish similar to baked beans, beans and bacon, was known in medieval England.<ref>Template:Cite book</ref><ref name="MW">Template:Cite news</ref><ref>Template:Cite book</ref> The addition of onion and mustard to some baked beans recipes published in New England in the 19th century was likely based on traditional 17th century cassoulet recipes from Staffordshire, England, which utilized honey and mustard cured hams, beans, and onions or leeks.<ref name= "NEC"/> These ingredients are still often added to baked beans today.<ref name= "NEC"/> Nineteenth-century cookbooks published in New England, spread to other portions of the United States and Canada, which familiarized other people with the dish.<ref name= "NEC"/>
American origin storyEdit
The modern recipe for American baked beans originated in the late nineteenth century as part of an effort to create a story of a National cuisine descended from the time of the Pilgrim Fathers, when it was supposedly communicated to them by kindly natives. In reality, there is no evidence sweetened baked beans existed before the Victorian era and the recipe was influenced by sugar and molasses being newly available in abundance then.<ref name=truth-intro>Template:Cite book</ref> Keith Stavely writes that there is no evidence that native Americans cooked beans using pots or holes in the ground, although it is possible that this method was employed, and so native bean preparation may have been an influence on American baked beans alongside the established English methods the settlers had brought.<ref name=NEC/>
Canned baked beansEdit
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Canned beans, often containing pork, were among the first convenience foods, and were exported and popularized by U.S. companies internationally in the early 20th century.<ref name="TG"/> The U.S. Food and Drug Administration stated in 1996: "It has for years been recognized by consumers generally that the designation 'beans with pork,' or 'pork and beans' is the common or usual name for an article of commerce that contains very little pork." The included pork is typically a piece of salt pork that adds fat to the dish.<ref>Template:Cite news</ref>
The first mass-produced commercial canning of baked beans in the United States began in 1895 by the Pennsylvania-based H. J. Heinz Company.<ref name="PG"/> Heinz was also the first company to sell baked beans outside of the United States, beginning with sales limited solely to Fortnum & Mason in 1886, when the item was considered a luxury.<ref name="FM">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> They began selling baked beans throughout the UK in 1901, and baked beans became a standard part of the English full breakfast soon after.<ref name="PG"/> Heinz removed pork from the product during World War II rationing.<ref name=":0">Template:Cite news</ref>
Originally, Heinz Baked Beans were prepared in the traditional United States manner for sales in Ireland and Great Britain. Over time, the recipe was altered to a less sweet tomato sauce with a mix of herbs and spices but without maple syrup, molasses, or brown sugar to appeal to the tastes of the United Kingdom.<ref>Template:Cite journal</ref><ref name="TG">Template:Cite news</ref><ref name=":0"/> This is the version of baked beans most commonly eaten outside of the United States. Baked beans are commonly eaten on toast ("beans on toast") or as part of a full breakfast.<ref name="TG"/> Heinz Baked Beans remains the best-selling brand in the UK.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The Baked Bean Museum of Excellence in Port Talbot, Wales, was dedicated to baked beans.<ref name="Hunter Davies">Template:Cite book</ref>
Recipes and use as foodEdit
Template:Nutritional value While many recipes are commonly stewed, traditionally dried beans were soaked overnight, simmered until tender (parboiled), and then slow-baked in a ceramic or cast-iron beanpot.<ref name="GE"/> Originally baked beans were sweetened with maple syrup by Native Americans, a tradition some recipes still follow, but some English colonists modified the sweetening agent to brown sugar beginning in the 17th century.<ref name="MW"/> In the 18th century the convention of using American made molasses as a sweetening agent became increasingly used in order to avoid British taxes on sugar.<ref name="MW"/> The molasses style of baked beans has become closely associated with the city of Boston and is often referred to as Boston baked beans.<ref name="boston cook"/>
Today in the New England region, baked beans are flavored either with maple syrup (Northern New England), or with molasses (Boston), and are traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours.<ref name="boston cook">Template:Cite book</ref> In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, Dutch oven, or casserole dish.<ref name= "NEC"/> Regardless of cooking method, the results of the dish, commonly described as having a savory-sweet flavor and a brownish- or reddish-tinted white bean, are the same.<ref name="Tavern"/>
While initially a New England regional cuisine, baked beans have become a common item in many countries, and are now a staple item served at barbecues and picnics.<ref>Template:Cite book</ref> They are easily prepared and consumed, and can be served hot or cold directly from the can, making them handy for outdoor eating.<ref name="Guardian"/>
NutritionEdit
Canned baked beans (plain or vegetarian) are 72% water, 21% carbohydrates, 5% protein, and contain negligible fat (table). In a reference amount of Template:Cvt, baked beans supply Template:Convert of food energy and Template:Cvt of dietary fiber. They are a rich source (21% of the Daily Value, DV) of zinc and a moderate source of copper and sodium, with no other micronutrients in significant content (table).
In 2002 in the UK, manufacturers of canned baked beans were allowed to advertise the product as contributing to the recommended daily consumption of five to six vegetables per person.<ref>Template:Cite news</ref> This concession was criticised by heart specialists, who pointed to the high levels of sugar and salt in the product.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Some manufacturers produce a "healthy" version of the product with reduced levels of sugar and salt.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See alsoEdit
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- "Beans, Beans, the Musical Fruit", a playground saying referring to the capacity for beans to cause increased flatulence
- List of legume dishes
- List of toast dishes
- Refried beans