Baked beans

Baked beans has its origins in Native American cuisine. The baked beans are a classic side dish and the dish is made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, the dish spread to other regions of the United States and into Canada.[4] Today, in the New England region of the United States, a variety of indigenous legumes are still used when preparing this dish in restaurants or in the home, such as Jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).

Today, baked beans are served throughout the United States alongside barbecue foods and at picnics. Beans in a brown sugar, sugar, or corn syrup sauce (sometimes with and sometimes without a tomato base) are widely available throughout the United States. Bush Brothers and Company currently sells the most canned baked beans in the United States.

Canned baked beans are used as a convenience food, and most commercially canned baked beans are made from haricot beans, also known as navy beans (a variety of Phaseolus vulgaris) in a sauce. They may be eaten hot or cold, and even straight from the can, as they are fully cooked.[8] H. J. Heinz Company began production of canned baked beans in 1895. In the early 20th century, canned baked beans gained international popularity, particularly in the United Kingdom, where the greatest amount of canned baked beans is often part of an English full breakfast.