The Pilgrims at Plymouth Colony learned these recipes in the early 1620s and likely added barley to the corn meal to invent New England brown bread.

The triangular trade of slaves in the 18th century helped to make Boston an exporter of rum, which is produced by the distillation of fermented molasses.

In colonial New England, baked beans were traditionally cooked on Saturdays and left in brick ovens overnight.

Brown bread and baked beans along with frankfurters continue to be a popular Saturday night staple throughout the region.

An annual tournament between the ice hockey teams of four Boston-area universities is named the Beanpot.