How sweet they are: The evolution of baked beans, from Christopher Columbus to a German general's namesake

Baked beans are a quintessential New England food, but the history of this dish involves the voyages of Christopher Columbus to the New World and the beginnings of trans-Atlantic trade.

Columbus did not discover a faster sea route to Asia. But he did discover vegetables and legumes that became important to European diets. On his first trans-Atlantic voyage, Columbus landed on the northeast coast of Cuba. There he saw native people growing bean varieties unknown in Europe, including those we use in baked beans.

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"Mrs. Lincoln's Boston Cook Book" Baked Beans

Soak beans overnight in soft water on the counter, and soak the salt pork in a bowl of water in the refrigerator. Boil the beans in water to cover until the skins crack and peel when you blow on a spoonful. Drain the beans, discarding the water.

Preheat oven to 275 degrees F. Mix all the molasses, mustard, pepper and beans. Rinse the ceramic beanpot with hot water and add the seasoned beans. Rinse the salt pork and add it and the onion to the bean pot.

Add just enough soft water to cover the beans. Cover with a lid and bake for about six hours until the beans are tender. Check periodically to add water if the top looks dry. Remove the lid for the last half hour. Taste for seasoning and add salt if needed.