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Product Review: Beanee Weenee

If you never heard of it before, and someone told you they enjoy eating “Beanee Weenees”, you’d probably have quite the smirk on your face, with various things going through your mind on what that might be. No question this is probably one of the most whack names for a food product. Oh? It’s a food product? Well yes. Why? Did you think otherwise? lol

Van Camp’s Beanee Weenee came up in comments on a recent post titled “Vienna Sausage Party“, when Kyle K mentioned a favorite “hanabaddah dayz” fishing trip grub of his, being a Pork & Beans ‘n Franks sandwich.

Of course everyone “old school” who grew up in Hawaii knows Van Camp’s Pork and Beans, and likely ate their share of it, just as much as Vienna Sausage, and the most infamous canned meat product of all, SPAM. However until now, as far as I can recall, I NEVER heard of Van Camp’s Beanee Weenee before. Have you?

Well, after reading through all the reviews on Amazon about this nostalgic tiny can of beans and wieners, it’s apparently very popular across the American southern states, dating back decades ago, akin to our history and affinity for SPAM.

That said, the other day I decided to try Beanee Weenee for the first time, checking all the local supermarkets for it, where the best deal I found was $1.77 “Buyer’s Special” price at Don Quijote, regular $1.99. Which is high by mainland standards of course, as according to them Amazon folks, you can get it up there for about $1 or less at the megamarts and such, or equivalent right from Amazon Prime with free shipping. However I’m not about to order a whole case of the stuff, that’s for sure.

Visual size comparison between a 7.75 oz. can of Beenee Weenee to the left vs. the more common 15 oz. can of Pork and Beans in the center

One Amazon reader also mentioned that Kroger and another supermarket chain on the mainland have their own knock-off version of Beenee Weenee.

So here I have this one can of the original Van Camp’s Beanee Weenee, trying to figure out how I should review such an old school product that’s been around for decades, yet I’ve never tried before.

Back again to them Amazon reviewers, lots of them say they enjoy eating Beanee Weenee either hot or cold straight out of the can. I can see that, as I’ve had my share of desperate moments eating Pork & Beans “cold” from the can, however I prefer it heated up. Others suggest they like to jazz Beanee Weenee up with the addition of onions, hot sauce and/or brown sugar. Some also say they like to eat it with crackers, including this rather interesting combination, being graham crackers. We’ll do some modifications, however first let’s try it OEM, as is.

Opening it up, not surprisingly, all it appears to be is Pork & Beans with hot dog slices replacing the otherwise sparse little chunks of pork fat.

And? As said previously in how it looks like Pork & Beans with slice hot dogs in it? Well, that’s EXACTLY how it tastes like. The “Weenees” themselves, which are described in the ingredients as “Chicken Franks”, tastes pretty much like Vienna Sausage. No surprise there. It’s quite mushy, with no casing, hence no “snap” at all. Do these sliced Chicken Franks enhance the what is otherwise what tastes like Van Camp’s Pork & Beans? Yeah, I’d say so. It definitely gives it more meaty substance than the sparse bits of pork fat in Pork & Beans.

Sampling Beanee Weenee heated up direct in its own can over a pan on the stovetop, I’d say yeah, heated up is much better than at room temperature, as it brings out the flavor of the tomato-based sauce much more. It also “decongeals” the fat in the chicken franks, making it taste more meaty, and not so, well, canned.

If not for the totally hilarious and catchy name, I think the romance of Beanee Weenee is the size of the cute little, or should we say “Teeny Beanee Weenee” 7.75 oz. can with convenient pull-tab lid it’s packed in. That alone certainly makes this a welcome companion for any outdoors fun, whether hiking, camping, fishing, or at the beach.

Now if you happen to be eating Beanee Weenee at home where you have the luxury of other ingredients to jazz it up, do what I did and add some sliced onions, brown cane sugar, apple cider vinegar and a dash of Worcestershire Sauce (or you can try Shoyu). Along with that, screw the Chicken Franks (Vienna Sausage knockoffs) it comes with; they’re relatively lame. Leave them in there, however add some REAL “Weenees” to the party, as I added some smokey, case-snappy slices of Johnsonville Beef Brats. Dude, FOR THE WIN! Much, MUCH BETTER! That simple enhancement took it from 1 SPAM Musubi to 5!

If convenience isn’t your priority, you’re much better off getting a can or two of Van Camp’s Pork and Beans on sale for half the price of Beanee Weenee, with twice as much product. Then use that savings to add some good quality sausage to it, along with your favorite “secret seasonings” as suggested above. That’s the way to go.

Beenee Weenee Musubi

Not leaving well enough alone, you don’t think a canned meat product can get past The Tasty Island without becoming “Musubi-fied”, do you? Heck no! Above, what I did was use the same Beanee Weenee can as a musubi mold, stuffing a layer of rice, then in the middle of that, some Beanee Weenee, then topping it again with a second layer of rice, like a sandwich. I then popped it out (using plastic wrap as a liner to do that), resulting in what you see. Finished it off with a wrapping of Nori, and topping it with a Johnsonville Beef Brat “Weener” just you know what’s in it… kind of.

Beanee Weenee Musubi falling apart (there was loose rice on my lap soon after this shot)

And? Nah, didn’t work. The pressed musubi rice pretty much fell apart due to the liquid state of Beanee Weenee. Also, the combination of Beanee Weenee and rice to me didn’t work, because it’s not salty enough. Which is weird, because this tiny can is packing 850mg of sodium, beating the likes of a Big Mac, or one bite of anything from Cheesecake Factory or PF Chang’s.

Summing it up, I give Van Camp’s Beanee Weenee 1 SPAM Musubi (average) for texture and taste, 5 SPAM Musubi for its compact and portable can size, and 5 SPAM Musubi for marketing genius with it’s totally ROTFLMAO name. ;-)

What? Van Camp’s Beanee Weenee
Where did you get it and how much was it? Don Quijote (Kaheka), $1.77 per 7.75 oz. can
Big Shaka to: The name. Huge nostalgia with the mainland southern folks. Compact, easy-to-carry can size, with convenient pull-tab lid. Good when heated right in the can. Easy to vastly improve flavor with just a few simple additional ingredients. If you take it as a portable meal on a fishing trip, you can also use it as bait; fish are said to like it. Eating Beanee.
No Shaka to:  Overall texture and taste is rather bland, belying its very high sodium content. Sliced chicken franks are too mushy and lack taste. Relatively high price @ about twice the price of Pork & Beans for half the can size. Fish that like eating this. Eating Weenee.
The Tasty Island rating: 3 SPAM Musubi (averaged from the rather lame taste and the super cool ‘n funny name)

Related Links:
Van Camp’s Beanee Weenee – Amazon
Vienna Sausage Party – The Tasty Island


14 thoughts on “Product Review: Beanee Weenee

  • September 26, 2016 at 2:14 pm


    Back in New England every Saturday night dinner was Beanie and Weenee night. Actually we called it franks and beans night and sometimes my mother would add steamed Boston Brown Bread which I would load up with butter and my father would add pickles or coleslaw. Still crave for it every Saturday! I still have my bean pot for making Boston baked beans from scratch. Brown bread is baked by boiling it and it is very dense. You warm it up by steaming it.

    • September 26, 2016 at 4:56 pm


      In my “past life” where I used to work, Diner F had his “Frank’s Beans”…

      and Diner E made his own version…

      It’s basically Pork and Beans with the addition of sliced hot dogs, bacon, onions, sugar and other “secret ingrediments”.

      Personally, I’d add slices of those Johnsonville Beef Brats to a can or two of Bush’s Baked Beans, FTW.

    • September 26, 2016 at 10:51 pm


      Growing up in New England baked beans (Boston Baked Beans  and Frankfurters plus Boston Brown Bread was a family weekly staple. Van Camp’s   vtried to make money on what we ate every Saturday however they put tomato sauce in recipe. You go to Maine and New Hampshire it was Boston Baked Beans and Ham..There is one company in Rhode Island that still makes wieners and Frankfurters in Rhode Island based on German recipe. I was brought up on a frankfurer  natural casing made from pork and beef, home-made baked Boston baked beans and Boston Brown Bread  (thirds bread; regular flower, rye flow flower and corn meal, Van Camp’s was trying to capitalize on a New England tradition,


      • September 27, 2016 at 9:17 am


        I see Bush’s Baked Beans has a Boston’s Recipe variety with the description:

        “Ever wonder what sets Boston baked beans apart from all the rest? It’s in the sauce. Our recipe starts with rich molasses (a must-have!), blended with brown sugar, pork and our own blend of spices. When used to perfectly season navy beans, it’s a delicious dish that just can’t be duplicated by anyone else.”

        They’re the only ones that are more brown in color, compared to the varieties, which are reddish.

        If I see the Boston’s flavor in the store, I’ll pick it up and compare it with a can of Bush’s Original Country Style Baked Beans.

        BTW, a reader named Carl from California just posted a comment on Portuguese Sausage, saying Silva’s brand can’t hold a candle to Ravin brand, which I haven’t seen here. Safeway still carries the Silva’s brand. Have you tried Frank’s Food brand Portuguese Sausage from the Big Island (Hilo) yet? I’d say it’s one of the best if not the best Hawaii PS sausage brands, however it is quite pricey in comparison at $6 each, compared to about half that price for an equivalent size by Purity or Gouviea. Food products made on the neighbor islands always seem to get high markups here on Oahu.

        • September 27, 2016 at 12:11 pm


          I grew up eating dark brown B & M brand Boston Baked Beans with a heavy molasses and salt pork flavor. B & M stands for Burnham & Morrill and factory is in Portland, ME. They also make Brown Bread with raisins. Lucky most all the grocery markets on Leeward side carry B & M products, Brown Bread is great heated up with butter and cream cheese. Boston baked beans goes way back to early New England and the British as a typical English breakfast has baked beans on the plate.

          I liked Silva’s Linguica for its true Portuguese taste and spiciness. Costco, Kapolei was selling it in 6lb packages but they stopped. I’m on my last 2lbs and will have to start looking for a Safeway grocery store or start ordering Mello’s brand linguica and chourico in from Fall River, MA again. Mello’s has more fat and is spicer than Gaspars brand.

          No, I have not tried Frank’s brand Portuguese sausage yet as I have not seen it in any stores I shop in. Knowing how your taste buds go towards less spicy and less heat I probably would not like it because it doesn’t have true Portuguese flavors like back on East Coast where most of the people from Portuguese Azores settled.

          You have to remember when talking about Portugal, the mainland is made up of 11 historical provinces with foods and taste that span European  culinary cuisines due to adjacent countries and then you got off in the Atlantic Ocean all by themselves Islands of Madeira and Azores who’s cuisines are far different than Portuguese mainland and are a lot more hardy with more substance.

          • September 27, 2016 at 5:07 pm


            I’m kinda’ familiar with the B&M brand. Don’t they makes lots of knock-off food products, similar to Safeway Select?

            Those bread side options you mention enjoying with Boston Baked Beans sounds like a delicious combo’.

            It’s interesting you mention baked beans as a popular British breakfast side dish, which is surprising Pork & Beans hasn’t become a staple at local drive-ins for breakfast as SPAM has, but but is exclusively reserved in the home kitchen. Maybe that’s getting too “Ghetto” to be seen eaten out in public. lol

            Does Foodland make their own Portuguese Sausage? I don’t remember seeing it there,  only Chorizo and Italian Sausages. If not, they really should! No brainer!

            I’ll need to get another package of Frank’s Food Portuguese Sausage to refresh my palate. I remember it having the best balance of meat flavor, spices and texture. Have ever tried the Ravin brand Carl mentioned?

            Like many Portuguese here in the islands, my dad’s family is from the Azores islands. Interesting thing is, my ancestors from there didn’t come to work on the plantations, but worked as merchants. My grandmother (dad’s mom) had a very thick Portuguese accent, the kind you always hear Frank Delima impersonate.  When I was a little boy, you couldn’t tell what I was, ethnicity-wise, then as I got older, I totally pulled the Podagee blood from Dad. lol

            This looks like a pretty sound recipe (YouTube video) for Boston Baked Beans, featuring layers of Navy Beans, bacon and sliced onions, with Molasses, Ketchup, Brown Sugar, Mustard Powder, Salt, Pepper and Worcestershire Sauce as the baking liquid. Looks really ono!…

          • September 27, 2016 at 8:50 pm

            B&M, Portland, ME is known for their brick oven baked beans since 1867 and they don’t do tomato sauce based beans however they were folded into B&G Foods but still maintain independent label.
            “B&G Foods, Inc. (NYSE: BGS) and its subsidiaries manufacture, sell and distribute a diversified portfolio of high-quality, branded shelf-stable foods across the United States, Canada and Puerto Rico.  Based in Parsippany, New Jersey, B&G Foods’ products are marketed under many recognized brands, including Ac’cent, B&G, B&M, Baker’s Joy, Bear Creek Country Kitchens, Brer Rabbit, Canoleo, Cary’s, Cream of Rice, Cream of Wheat, Devonsheer, Don Pepino, Emeril’s, Grandma’s Molasses, JJ Flats, Joan of Arc, Las Palmas, MacDonald’s, Maple Grove Farms, Molly McButter, Mrs. Dash, New York Flatbreads, New York Style, Old London, Original Tings, Ortega, Pirate’s Booty, Polaner, Red Devil, Regina, Rickland Orchards, Sa-són, Sclafani, Smart Puffs, Springtree Maple Syrup, Sugar Twin, Trappey’s, TrueNorth, Underwood, Vermont Maid and Wright’s.  B&G Foods also sells and distributes Static Guard, a household product brand. For more information, please visit http://www.bgfoods.com.”
            Saturday night dinner was always beans and franks and my father always went out of his way to buy high quality German style hot dogs made in Rhode Island (since 1869) called ”Saugy” made with beef and pork natural skin casing that has a great snap when you bite in. The brown bread is one of those breads made in colonial times back in the 1400s as was the baked beans. So you might say we were going back to our European roots every Saturday eating a colonial style meal with the exception of modern coleslaw. I still make baked beans and franks on Saturdays living in Hawaii. Back in New England Wednesdays was spaghetti or Italian day, Friday was fish day, Saturday was beans and franks day and Sundays was family big roast or boiled dinner day. Mondays, Tuesdays and Thursdays were leftover days which was an adventure to see what my mother would create. No leftovers we would eat takeout Chinese, Portuguese, American-Indian, English, Irish, Scottish or Cape Verdean.
            A proper or classic English (British) breakfast is called a “Fry up” and will have basically on the plate bacon and sausage, baked beans, tomatoes, fried bread, eggs with optional black and white pudding, kidneys, kippers, mushrooms and potatoes. I don’t think you can classify baked beans as “Ghetto” if the Queen and King of United Kingdom eat it. I know back in New England it still is Saturday night comfort food and up in New Hampshire, Maine and Vermont there is the Saturday night ham and baked bean supper! On the sea coast you can always find codfish cakes and baked beans in houses and restaurants. I’ve been to a number of restaurants in New England that serves baked beans with breakfast.
            Baked beans are one of those foods that you can combine with almost anything to make a quick fulling goulash meal. I mix hamburger or Italian sausage or Portuguese sausage or bacon or ham or hash or Polish sausage with onions and baked beans to make a quick meal.
            Yes New Englanders are an odd bunch because they make baked bean sandwiches and also Chinese chow mein sandwiches with brown gravy and both sandwiches are dearly loved in a little corner of Southern New England. Just like Rhode Island’s New York System Hot “Weiners”. A 3 inch “weiner” only made in Rhode Island hand cut from a meat rope, grilled, placed in a steamed bun, bright yellow mustard, dark meat sauce covered, chopped onion covered and finished with celery salt mainly eaten with a glass of cold coffee milk. BTW, there is no New York System company as it’s just a created name.
            I have not seen store made Portuguese Sausage in Foodland. That would be interesting because which recipe would they use for the sausage; Hawaiian style, Portuguese linguiça style or Portuguese chouriço style plus don’t forget they would have to smoke cure it?
            For me to make my Boston Bake Beans I head to Whole Foods to bulk buy section and stock up on dried Navy beans. I used to make the beans old fashion way in my ceramic bean pot that has built up years of cuisine character from cooking but that was slow baking for 8 hours. This is Hawaii with high electric rates so now I make my beans in pressure cooker; slightly different flavor but I’m adjusting spices.
            I follow an old New England recipe of Navy beans, diced onion, brown sugar, dried mustard, salt, black pepper, molasses, salt pork, apple cider vinegar plus I add sliced garlic and bay leaf. Tastes almost like B&M beans when I’m done and with pressure cooker only take about 1 hour to make a quart which will last about 1 week with me.
            I also make my own old fashion brown bread which is whole wheat flour, rye flower, corn meal, baking soda, raisins, buttermilk, salt and molasses. Butter a 1 lb. coffee can and fill ¾; cap with top or aluminum foil tied in place to seal and place in kettle with water ¾ up sides and boil water for 1 hour keeping fill level. Remove and place on rack to cool, unmold, cut to desired thickness and heavily butter plus top with soft cream cheese.
             Yes, I know I can go down the street and purchase two cans; B&M Boston Baked Beans and B&M Boston Brown Bread for $5 total but it is the satisfaction of making my own to my taste.

          • September 28, 2016 at 8:45 am


            That was the only part that had me cringing in that video recipe, was when they added Ketchup, I was like, “Uh-oh, Ken’s probably not gonna’ approve of that ingredient.”

            I was going to suggest that, using Portuguese Sausage in baked beans. LIke you said, it’s very flexible dish, and now I’m becoming a revitalized fan of baked beans, purely on the excited discussion about it here! This is great!I’m really enjoying all the stories you’re sharing about eating baked Beans back home on the east coast.

            I seriously want to try making my own from scratch based on that Boston Baked Beans recipe in the video. Except I’ll try switching out the bacon with Hawaiian style smoked meat (and maybe Hawaiian Portuguese Sausage), and use sweet Maui Onions, along with Brown Cane Sugar, preferably from Hawaii sugarcane. Basically “Hawaiianize” the dish. There’s a recipe online titled “Paniolo Baked Beans” however there’s nothing about it that’s unique to the islands. My version is, so I’ll take that title away from them.

            As for Foodland making Portuguese Sausage, they do have their own smoker right there in their own HI STEAKS restaurant where they smoke their pork. So there you go! One of their marketing directors actually emailed me, thanking me for the nice post I did on their new store. Perhaps I’ll throw the idea at him and see if it goes anywhere. I’m sure they must have thought of this before, though. If KTA on the Big Island can do it (they have their own brand), Foodland can.

            I wasn’t classifying baked beans as “ghetto” (I LOVE Bush’s Baked Beans!); only specifically Van Camp’s Pork & Beans. With that, it’s not what I personally feel, I’m saying it’s just a perception of that product. Heck, most mainland folks still think SPAM is “ghetto”, regardless of it being now having one of the most celebrated block parties in Waikiki. Go figure!

            You know what’s funny is, when I was looking at the various canned meats in Don Quijote this past week, this attractive middle-aged Filipino woman pulls up with her cart and starts loading it with cases and cases of Libby’s Vienna Sausage, which were on sale. I ended up chatting with her, and she told me it was for a care package she was sending to her family in P.I.. I asked, “don’t they sell Vienna Sausage up there in P.I.?”, and she said yes, but it’s “not the same”, pointing mainly to the way it’s marketed and labeled there. Her family in P.I. wants the AMERICAN version of Vienna Sausage, not the one they get on their stores shelves.

            That New York System Hot Wiener sounds pretty good. I’m sure Hank’s over Hank’s Haute Dogs knows about it, and probably has served it at his shop; he’s known to introduce specialty dogs from the mainland to local folks, going as far as shipping in the real deal ingredients.

            Dang, with all your stories and knowledge about it, now I’m all fired-up on making my own baked beans! Wait, that didn’t sound right. lol

          • September 28, 2016 at 9:14 pm

            Adding Ketchup to baked beans is like making Van Camp’s tomato based baked beans which is a Tennessee, Southern culinary liking. Not going to find that in New England, the North where the baked beans are sweet made with molasses and dark brown sugar.
            Yes, I will chop or grind up Portuguese linguiça sausage or Portuguese chouriço or Spanish chorizo or Hawaiian Portuguese sausage (YES, you can add Kalua pig or Chinese char siu to baked beans) and add it to baked beans, onions and peppers to makes a goulash style meal dinner. However, I don’t use the Portuguese, Spanish or Hawaiian sausage to make my initial baked beans due to the fact there is not enough fat to be rendered.
            We use fatback, salt pork or thick bacon to render fat so we can sauté added vegetables (onions etc.) when making the baked beans. If you want to “Hawaiianize” the baked beans you’ll have to figure a way to incorporate the flavors without destroying the basic cooking process.
             Long regular oven recipe for New England Boston Baked Beans is to soak bean overnight save 2 qt. soaking water, chop salt pork into 1 X 2 inch strips saving one whole piece to place on top of beans in pot and sauté to render all fat; medium dice whole onion and sauté in rendered fat till slightly transparent; add bean soaking water, molasses, dark brown sugar, salt, pepper and stir till all sugar is dissolved; on bean pot start with a layer of bacon cracklings, soaked beans and layer alternating till bean pot is filled; pour onion-molasses, dark brown sugar, spices sauce into bean pot and top with save piece of salt pork; bake in slow oven for eight hours add water as needed to keep beans covered; when done add 2 tablespoons of apple cider vinegar and stir into pot. (I’ll email you the recipes I use for my Boston Baked Beans for 1 qt. ceramic bean pot and recipe how I now do it in my 4 qt. pressure cooker. You can also make baked beans in a slow cooker.
            Baked beans is a surprisingly a food that is cheap and packed full of daily nutrients and fiber the human body needs. You used the term “ghetto” and I was not quite sure how you were relating baked beans to the “ghetto” or what your definition of “ghetto” is.
            The reason I did not bring up baked beans as a native American-Indian food taught to Pilgrims and Colonists was the fact I did not know. I have to thank Pat for enlighten me and your blog readers. As for baked beans being carried over into Hawaii, Hawaiian did not have cooking vessels which they could bake in like pottery or cast-iron pots. It wasn’t till after Captain Cook and the following New England Whalers came to Hawaii that Hawaiians began using pottery and cast iron cooking vessels for baking. American-Indians who lived by the sea shore cooked many things in underground imu. Dig a hole, add firewood, set fire, add rocks on top of fire to heat up; cover with wet seaweed, put food on top, add more seaweed to cover, add dirt and sand to seal; wait a few hours to let roast and steam; dig food out when done and eat!
            Hank Adaniya has eaten many, many a Rhode Island New York System Hot Wiener in his life. There are a few things you have to be aware of; 1. The original wiener is only made in Rhode Island by one company still in business and it comes in 5 lb. or 10 lb. ropes which you have to hand cut to fit the buns and the weiners are slow grilled on a flat top grill protected by wax paper and rolled in film of olive oil till the natural casing forms a charred brown golden crispy bark that pops when you bite into it, if wieners have casing machined round ends they are not original; 2. The buns are light and slightly sweet; steamed and softly warm; 3. The wiener sauce (its dark brown in color and meaty with no beans); there are many people on the web including Rhode Island websites and TV Food Network chefs that think they know what the sauce is made of but they are all wrong. I’ve been eating them for over 65 years and I can say I ran across one recipe that I followed to the “T” and that BAM!!!! This tasted exactly like what I was eating in all the New York System Hot Wiener Restaurants!!! I found this recipe in a nondescript New England Recipe Cookbook and it wasn’t Italian in origin but Greek from Coney Island, New York. Rhode Island New York System Hot Wiener (in Rhode Island spelled two ways: wiener or weiner) was established by the Greeks and the Rhode Island Italians basically copied to the point where everyone now thinks its Italian! The sauce is a Greek chili and I have the complete printed recipe!!! 4. Assembly; put grilled weiner in steamed bun, lightly coat with bright yellow mustard, top with chili sauce, top with finely chopped sweet white onions, sprinkle top with celery salt; three bites and wiener is gone so keep ordering till full (nickname for them is; ”gut buster” or “gaggers”, also great for 3am sobering up for ride home but keep out of car or business office as they will stink up the place, do not eat them and then go to business meeting afterwards if you want to keep your job). Rhode Island New York System Hot Wieners are addictive!

  • September 26, 2016 at 7:44 pm

    Beanie is kids food. Bland etc. Lots of protein. That is why can is single serve. Open, find spoon, hand to hungry little brat. Tell ’em , no candy! Great for beach and camping.

    • September 26, 2016 at 7:59 pm


      I agree, it is kids food. I think the same about Pork and Beans, as no sophisticated adult palate should like that stuff as is right out of the can, unless you’re REALLY hungry. They both need doctoring up to be up to par.

      Van Camp’s does have their own line of baked beans that look to be competing with the excellent Bush’s brand. I’ll have to give those a try, as I love baked beans when it’s done properly. Just don’t ride in the car with me afterwards. lol

  • September 27, 2016 at 1:19 am

    Pomai, I still don’t why my grandfather generations like to put pork and bean into a sandwich?  I find it not at all to my taste. Not sure is it poor Pake style or what.

  • September 27, 2016 at 7:37 pm

    One final word on Baked Beans. Bakes Beans, I mean as we know them, originated with American Indians. Along with Corn/Corn (unleavened)Bread and pumpkins, they were among the earliest and most important contributions made to the settlers. Baked beans were originally made with dried beans (exactly the same variety), deer fat, onions (also indigenous to the Americas in a more less cultivated form), salt, and maple syrup or sugar. It was thrown in an imu and baked all night in an earthenware lidded and soft sealed pot.  The pilgrims thought it was totally gourmet.

    The things you used to learn in AP history, eh?. BTW, the American Indians thought the  discovery and use of yeast to leaven bread was an even trade for corn. And corn bread is a regular on many American Indian menus to this day.

    • September 28, 2016 at 8:55 am


      Mahalo for sharing the American-Indian history behind baked beans. I’m surprised Ken hasn’t chimed-in on it, being he’s part American-Indian himself. The combination of Deer fat and Maple Syrup sounds very interesting. I’d love to taste that version!

      That you mention the American-Indians cooked baked beans in their version of an Imu (underground oven), has me curious why the dish never made its way into the “traditional” luau as other adapted dishes have, such as Chicken Long Rice, Haupia and Lomi Salmon, which are clearly from outside influences (Chinese). You’d think somewhere along the line since the arrival of Captain Cook, English beans would have made its way into the Imu with the Kalua Pig and Laulau. In fact, Baked Beans mixed with Kalua Pig (mainly the  gelatinous fatty parts) sounds like a great idea! I shall try that!


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