Like Tex-Mex food, most regional cuisines in the United States stand on an Indian base. The bland New Englanders did not take to Indian spices very readily, but they accepted the bean and corn dishes.
Rather than sharp spices, the New Englanders pre-ferred the sweet taste of maple sugar and syrup, particularly when made into desserts, spread over bread or pancakes, or baked with Indian beans. This dish evolved into the several varieties of Boston baked beans eaten around the country today, but in time cheaper molasses was substituted for the maple syrup.
The Americans often added a slab of hog fat to the dish to make the all-American dish of pork and beans, a dish shared with no one else in the world except the British.