📝 About This Recipe
Transport your kitchen to the cobblestone streets of Old Boston with this quintessential New England classic. These aren't your average canned beans; they are slow-simmered for hours in a rich, velvety lacquer of dark molasses, savory salt pork, and a hint of dry mustard. The result is a deeply caramelized, tender legume that balances smoky, sweet, and earthy notes in every spoonful.
🥗 Ingredients
The Legumes
- 1 pound Dried Navy Beans (rinsed and picked over for stones)
- 8 cups Water (for soaking)
The Braising Liquid
- 1/2 cup Dark Molasses (unsulphured preferred; avoid blackstrap)
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Dry Mustard Powder (adds a necessary sharp bite)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2-3 cups Boiling Water (as needed to cover beans)
Aromatics and Fat
- 1/2 pound Salt Pork (rind scored or cut into 1/2-inch cubes)
- 1 large Yellow Onion (peeled and left whole or halved)
- 1 1/2 teaspoons Fine Sea Salt (adjust based on the saltiness of the pork)
👨🍳 Instructions
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1
Begin by soaking the dried navy beans. Place them in a large bowl, cover with 8 cups of cold water, and let them sit at room temperature for at least 8 hours or overnight.
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2
After soaking, drain the beans and rinse them under cold running water. Place the beans in a large pot and cover with fresh water by about 2 inches.
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3
Bring the pot to a gentle boil over medium-high heat. Reduce the heat and simmer the beans until the skins just begin to crack when you blow on a spoonful of them—this usually takes 30 to 45 minutes.
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4
While the beans simmer, preheat your oven to 300°F (150°C). This low and slow temperature is crucial for the caramelization of the sugars.
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5
Drain the parboiled beans, but reserve the cooking liquid in a separate bowl. This starchy water is 'liquid gold' for creating a thick, glossy sauce.
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6
In a traditional bean pot or a heavy Dutch oven, place the whole onion at the very bottom. This infuses the beans with flavor from below.
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7
Pour half of the parboiled beans over the onion. Add half of the salt pork pieces on top of this layer.
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8
Add the remaining beans and top with the rest of the salt pork. Scoring the rind of the pork allows the fat to render beautifully into the beans.
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9
In a medium bowl, whisk together the molasses, brown sugar, dry mustard, salt, and pepper with 2 cups of the reserved bean cooking liquid.
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10
Pour the molasses mixture over the beans. Add just enough additional boiling water or reserved bean liquid so that the beans are completely submerged.
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11
Cover the pot tightly with a lid or heavy-duty foil. Place in the oven and bake for 4 hours without disturbing.
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12
Every hour after the first 4, check the water level. If the beans look dry, add a splash of boiling water. The beans should always stay moist but not soupy.
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13
For the final hour of cooking, remove the lid. This allows the sauce to thicken into a dark, sticky glaze and the top layer of pork to crisp slightly.
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14
Remove from the oven when the beans are tender and the sauce is a deep mahogany color. Let the beans rest for 15-20 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Always use dried beans rather than canned for the authentic texture; canned beans will turn to mush during the long bake. Don't skip the parboiling step—it ensures the beans soften evenly in the acidic molasses environment. If you can't find salt pork, thick-cut slab bacon is an excellent smoky substitute. Avoid 'Blackstrap' molasses as it is too bitter; look for 'Original' or 'Dark' molasses for the perfect sweetness. If the beans are still hard after 6 hours, it may be due to 'hard water' or old beans; keep simmering and they will eventually yield.
🍽️ Serving Suggestions
Serve with thick slices of toasted, buttered Brown Bread (steamed in a can) for the ultimate Boston experience. Pair with grilled bratwurst or hot dogs for a classic New England backyard supper. A side of tangy, crisp coleslaw provides a refreshing contrast to the rich, sweet beans. Accompany with a cold glass of hard apple cider or a malty Amber Ale. Leftovers are even better the next day, reheated in a cast-iron skillet until slightly crispy.