Boston Baked Beans Recipe

American · Main course · 260 min total

A classic New England dish of slow-baked navy beans in a sweet and savory molasses sauce, often featuring salt pork for richness.

Ingredients

• 1 pound dried navy beans
• 1/2 pound salt pork, rind removed, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1/2 cup molasses
• 1/3 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups water, plus more as needed

Instructions

1. Rinse the navy beans and pick over for debris. Place in a large bowl, cover with water by 2 inches, and soak overnight (or quick-soak: bring to a boil, remove from heat, cover and let stand 1 hour). Drain and rinse.
2. Preheat oven to 300°F (150°C).
3. In a large Dutch oven or oven-safe pot, cook the salt pork over medium heat until some fat renders, about 5 minutes. Add the onion and cook until softened, about 5 minutes.
4. Stir in the drained beans, molasses, brown sugar, ketchup, dry mustard, salt, pepper, and 4 cups water. Bring to a simmer.
5. Cover the pot and transfer to the oven. Bake for 2 hours, then check the liquid level; add more water if beans are dry (they should be just covered). Stir, cover, and continue baking for another 2 hours, or until beans are tender and sauce is thickened.
6. Remove the lid for the last 30 minutes if you prefer a thicker sauce. Let rest for 10 minutes before serving.

Tips

• These beans taste even better the next day after flavors meld.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• To make vegetarian, omit salt pork and add 2 tablespoons oil and 1 teaspoon smoked paprika.

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