Food for Thought

Although beans were familiar to Europeans, most popular varieties originated in the New World probably in Peru. These include kidney beans, lima beans, black beans, and small, white “pea” beans.

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“A smart fire for an hour and a half is a general rule for common sized family ovens, provided brown bread and beans are to be baked.”

– Lydia Maria Child

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Laommi Baldwin — *Lydia Maria Child*
*- Library of Congress*

Abolitionist Cookbook
Lydia Maria Child of Medford was a prominent abolitionist. She also contributed to the holiday tradition with a poem that begins, “Over the river and through the woods to grandfather’s house we go.” In addition to anti-slavery works she wrote; The American Frugal Housewife, a book of recipes and advice.

The Winslow Family by Joseph Blackburn, featuring fashionable clothing, gardens, and apples as symbols of colonial prosperity. Displayed at the Museum of Fine Arts, Boston. — The warmth of a colonial kitchen, perhaps baking beans on a Saturday night.
*- Passion for the Past, Historical Ken*

Bean Town
The name Bean Town may be part of the Puritan legacy. Nineteenth century Beverly author Lucy Larcom wrote about the “Puritanic custom of saving Sunday work by baking beans on Saturday evening, leaving them in the oven over night.” Saturday night bean suppers remain popular in some rural New England churches perhaps reflecting that legacy.

A photo of a crock of baked beans — An iconic recipe
*- Shutterstock*

Not As Simple As It Looks
What could be simpler, or more rooted in New England, than Boston baked beans and brown bread? Actually it is a cosmopolitan dish. Pea beans probably originated in Peru. By the 1600’s they were cultivated by native people in Massachusetts and farmers in England (having been carried to Europe by the Spanish.) Pigs (and pork) came to Massachusetts with early colonists. Molasses had a long route to Boston. It was produced by African slaves on Caribbean plantations. Its basic ingredient, sugar cane, originated in Papua New Guinea and eventually arrived in the New World via Spain. Brown bread was often made of rye (brought from England) and Native American corn meal.

Illustrations by Paul Revere in a colonial era cookbook, highlighting his diverse accomplishments. Displayed at Bowdoin College.

Who knew? . . .

Food for Thought: Don’t Know Beans about Beans

Although beans were familiar to Europeans, most popular varieties originated in the New World probably in Peru. These include kidney beans, lima beans, black beans, and small, white “pea” beans.