Boston Baked Beans
A slow-cooked, sweet, and savory dish of navy beans, molasses, and salt pork, a quintessential New England delicacy.
🧂 Ingredients
- 1 lb Dried navy beans
- 8 oz Salt pork(cut into 1/2-inch cubes)
- 1/2 cup Molasses
- 1/4 cup Brown sugar(packed)
- 2 tbsp Ketchup
- 1 tsp Dry mustard
- 1 medium Onion(chopped)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Rinse beans and soak them in water overnight, or use a quick-soak method (boil for 2 minutes, let stand for 1 hour). Drain and rinse.
💡 Tip: Soaking is crucial for even cooking and digestibility. - 2
In a Dutch oven or oven-safe pot, combine the soaked beans, chopped onion, and half of the salt pork cubes.
💡 Tip: Reserving some salt pork for the top adds a nice crispiness. - 3
In a separate bowl, whisk together molasses, brown sugar, ketchup, dry mustard, salt, and pepper. Pour this mixture over the beans.
- 4
Add enough water to cover the beans by about 1 inch. Stir to combine.
💡 Tip: Start with less water; you can always add more during cooking. - 5
Place the remaining salt pork cubes on top of the beans. Cover the pot tightly.
- 6
Bake in a preheated oven at 300°F (150°C) for 5-6 hours, or until beans are tender and sauce has thickened. Stir occasionally, adding more water if needed.
💡 Tip: Low and slow is the key to tender beans and a rich flavor. - 7
Remove the lid for the last hour of cooking to allow the top to brown and crisp.
- 8
Let stand for 15 minutes before serving. The flavors meld beautifully overnight, making leftovers even better.
💡 Pro Tips
- ✓Use good quality molasses for the best flavor.
- ✓Adjust sweetness and saltiness to your preference.
- ✓This dish is often served with brown bread or cornbread.
🔄 Variations
- Add a splash of cider vinegar for a touch of tang.
- Incorporate a strip of bacon for a different smoky flavor.