Classic Boston Baked Beans
Submitted by happyzhangbo
Navy beans slowly bake with molasses, salt pork, and mustard until they turn creamy and rich. This traditional New England side dish fills the house with sweet, smoky aromas.
YIELD
8 servingsPREP
5 minCOOK
45 minREADY
50 minReal Boston baked beans take time, but the slow oven does all the work while you go about your day.
Soaking the beans overnight makes them tender enough to absorb all that molasses and pork flavor during the long bake.
The final 30 minutes uncovered lets the top beans darken and caramelize while the sauce thickens to a glossy glaze.
Chef Tips
- Save the soaking liquid: Don’t toss that bean water after the initial simmer. It’s starchy and helps create the thick, clingy sauce.
- Check moisture levels: Beans should always be covered with liquid during baking. Add more saved liquid if they start to look dry.
- Salt pork placement: Bury some pieces in the beans and leave a few on top. The exposed pieces get crispy while the buried ones melt into the sauce.
- Low and slow wins: The 275°F temperature is key. Higher heat makes beans burst and turn mushy instead of creamy.
Variations
- Swap salt pork for thick-cut bacon for a smokier flavor
- Add a tablespoon of bourbon or apple cider vinegar for depth
- Stir in a diced apple during the last hour for subtle sweetness
Ingredients
Directions
Soak beans overnight in a large saucepan in 6 cups of water.
Add baking soda.
Heat to boiling and simmer 15 minutes.
Drain in colander over a large bowl.
Save liquid.
Place beans, salt pork and onion in a bean pot or casserole dish.
Add molasses, salt, sugar, dry mustard, pepper and a cup of liquid. Stir thoroughly.
Add enough liquid to cover the beans. Cover bean pot or casserole.
Bake 2 hours at 275 degrees. Add the rest of the liquid and stir again.
Bake an additional 2 hours (or until beans are tender).
Keep beans moist with liquid.
Uncover last ½ hour.
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