Boston Baked Beans
Slow-baked navy beans in molasses and salt pork, the dish that gave Boston its 'Beantown' nickname.
- Prep
- 15 min
- Cook
- 360 min
- Total
- 375 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Bean pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9
- carbs
- 46
- protein
- 14
- calories
- 310
Instructions
- 1
Soak the beans in cold water overnight. Drain the water.
- 2
Cover the beans with fresh water in a pot. Simmer for about 45 minutes until the skins begin to split.
- 3
Drain the beans and save the cooking liquid. Preheat your oven to 300°F (150°C).
- 4
Put the whole onion in the bottom of a bean pot. Add the beans and salt pork pieces.
- 5
Whisk molasses, brown sugar, mustard, salt, pepper, and 2 cups of saved liquid. Pour it over the beans.
- 6
Add more saved liquid if needed to just cover the beans.
- 7
Cover and bake for 5 hours. Check occasionally and add liquid if the beans look dry.
- 8
Take off the lid for the final 30 minutes. Let the top darken and glaze before serving.
Chef's tips
Soak the beans overnight so they cook evenly. Bake slowly and uncover at the end to thicken the molasses glaze. A bean pot with a narrow neck traps moisture best.
Storage
Refrigerate up to 5 days; beans freeze well up to 3 months.
Reheating
Reheat covered in a low oven or on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the soak, which makes the beans cook unevenly.
- •Adding salt too early, which makes the bean skins tough.
Serving suggestions
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