📝 About This Recipe
A cornerstone of New England culinary heritage, these beans are slow-cooked to perfection in a traditional ceramic pot until they reach a deep mahogany hue. This recipe balances the earthy richness of navy beans with the deep, bittersweet notes of dark molasses and the smoky essence of salt pork. It is a patient dish that rewards the cook with a velvety texture and a complex sweet-and-savory profile that modern canned versions simply cannot replicate.
🥗 Ingredients
The Beans
- 1 pound Dried Navy Beans (rinsed and picked over for stones)
- 6-8 cups Water (for soaking and parboiling)
- 1/2 teaspoon Baking Soda (helps soften the bean skins)
The Flavor Base
- 1/2 pound Salt Pork (scored deeply in a crosshatch pattern)
- 1 large Yellow Onion (peeled and left whole or halved)
- 1/2 cup Dark Molasses (unsulphured for best flavor)
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Dry Mustard Powder (adds a subtle tang)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Kosher Salt (adjust to taste at the end)
- 2-3 cups Boiling Water (to cover the beans during baking)
👨🍳 Instructions
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1
Place the dried navy beans in a large bowl and cover with at least 3 inches of cold water. Allow them to soak overnight (8-12 hours) to ensure even cooking.
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2
Drain the soaked beans and transfer them to a large heavy pot. Cover with fresh water and stir in the baking soda.
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3
Bring the pot to a gentle boil over medium-high heat. Reduce the heat and simmer for about 30-45 minutes, or until the bean skins begin to crack when you blow on a spoonful of them.
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4
Preheat your oven to 300°F (150°C). This low temperature is crucial for the slow caramelization of the sugars.
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5
Drain the parboiled beans, reserving about 2 cups of the cooking liquid just in case you need extra flavor later.
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6
In a traditional bean pot or a heavy Dutch oven, place the onion at the very bottom.
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7
Pour the drained beans into the pot over the onion.
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8
In a medium bowl, whisk together the molasses, brown sugar, dry mustard, and black pepper with 2 cups of boiling water until fully dissolved.
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9
Pour the molasses mixture over the beans. The liquid should just barely cover the top of the beans. If it doesn't, add a little more boiling water.
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10
Press the scored salt pork into the top of the beans, rind side up, so it is partially submerged.
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11
Cover the pot tightly with a lid (or heavy-duty foil) and place it in the oven.
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12
Bake for 6 to 8 hours. Every hour or so, check the liquid level; the beans should always be moist. Add small amounts of boiling water if they look dry.
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13
During the last 45 minutes of cooking, remove the lid to allow the sauce to thicken and the salt pork to crisp up slightly on top.
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14
Taste the beans before serving. Add salt only at this stage, as the salt pork provides significant sodium during the braise.
💡 Chef's Tips
Always use dried beans rather than canned for the authentic firm-yet-creamy texture. If you cannot find salt pork, thick-cut slab bacon is an excellent smoky substitute. Do not skip the parboiling step; it ensures the beans cook through evenly in the acidic molasses environment. Be patient—the flavor deepens significantly if the beans are made a day in advance and reheated gently. Avoid adding salt at the beginning, as it can toughen the bean skins during the long bake.
🍽️ Serving Suggestions
Serve with thick slices of toasted, buttered New England Brown Bread for the most traditional pairing. Accompany with grilled bratwurst or hot dogs for a classic backyard feast. A side of tangy coleslaw provides a refreshing crunch and acidity to cut through the rich beans. Pair with a crisp, cold Apple Cider or a malty Amber Ale to complement the molasses notes.